This Mexican banana bread is a family favorite. It has a distinctive cinnamon flavor and delightful, melty chocolate morsels. You’ll love its incredible moistness on every bite!
Preheat oven to 350˚F (175°C). Grease with butter and flour a bread loaf pan.
Sift together flour, baking powder, baking soda, and salt. Set aside.
Place mashed bananas in a bowl and add melted butter, Mexican crema, eggs, cinnamon, and vanilla extract. Whisk until combined.
Add flour mixture and sugar, then mix to combine ingredients.
Add chocolate chips and fold in.
Transfer the batter to the prepared loaf pan.
Bake for about 45-50 minutes or until a toothpick comes out clean.
Place the pan on a cooling rack and allow it to rest for about 10 minutes.
Carefully remove the panqué from the pan and place it on the cooling rack.
Allow to completely cool down before slicing it and serving.
Notes
You can quickly overripe bananas (plátanos) to make this recipe. To do this, preheat the oven to 350°F/175°C, place the bananas unpeeled on a baking sheet, and bake for about 12-15 minutes. Let them cool then proceed with the recipe.
So you have lots of overripe bananas? Peel them and freeze them. Next time you'll crave this panque just let them defrost and use them in your recipe.
Make sure you slice the bread only until is completely cooled down, or it will fall apart.