Best 4 Miskitu Honduran Bannana Bread Recipes

Take an exciting culinary journey to Central America with this exploration of the delectable "Miskitu Honduran Banana Bread." Discover the secrets behind this beloved traditional bread, a perfect blend of tropical flavors, aromatic spices, and the irresistible sweetness of ripe bananas. Embark on a gastronomic adventure as we uncover the unique ingredients and techniques that make this bread a staple in Honduran households, a taste of home that brings generations together.

Check out the recipes below so you can choose the best recipe for yourself!

HONDURAN BALEADAS

Honduran Baleadas image

In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour - though sometimes corn - tortilla that has been put on a charcoal grill. It's slathered in refried black beans and a bit of white farmers cheese then folded over like an American-style soft taco.

Provided by DMadrid689

Categories Main Dish Recipes Sandwich Recipes

Time 47m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup water
½ cup vegetable oil
1 egg
½ teaspoon salt
2 cups refried beans, warmed
1 avocado, sliced
½ cup crumbled queso fresco (fresh white cheese)
¼ cup crema fresca (fresh cream)

Steps:

Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.
Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.
Stretch each ball of dough into a thick tortilla.
Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 36.9 g, Cholesterol 43.5 mg, Fat 23.1 g, Fiber 5.9 g, Protein 10.1 g, SaturatedFat 5.8 g, Sodium 368.5 mg, Sugar 0.7 g

HONDURAN BANANA BREAD

Honduran Banana Bread image

Great, sweeter version of banana bread from Central America.Had to make this for an elementary school presentation and all of the kids loved it. Nice and moist bread. Got from http://www.roatanonline.com/caribbean_recipes.htm. The recipe also calls for pecans and a lime/rum icing, but i omitted both of these. For the original recipe, visit the above link

Provided by brunettebaker

Categories Quick Breads

Time 1h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk and vanilla; stir well.
Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!

Nutrition Facts : Calories 193.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 20.8, Sodium 171.9, Carbohydrate 38.6, Fiber 1.2, Sugar 19.7, Protein 3.4

HONDURAN QUESADILLAS

Honduran Quesadillas image

Traditional Honduran cake made of cheese, eaten during Christmas. From Honduras, Central America.

Provided by Karen Hernandez

Categories Desserts Cakes Holiday Cake Recipes

Time 2h10m

Yield 16

Number Of Ingredients 11

Ingredients

1 ½ cups margarine
3 cups white sugar
2 cups sifted all-purpose flour
1 cup rice flour
1 tablespoon baking powder
6 room-temperature eggs
2 cups lukewarm milk
2 cups grated Parmesan cheese
½ cup white sugar
¼ cup all-purpose flour
¼ cup sesame seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish.
In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish.
In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan.
Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.

Nutrition Facts : Calories 515 calories, Carbohydrate 68 g, Cholesterol 72.6 mg, Fat 23.4 g, Fiber 1 g, Protein 9.9 g, SaturatedFat 5.8 g, Sodium 477.7 mg, Sugar 45.6 g

MISKITU / HONDURAN BANNANA BREAD

MISKITU / HONDURAN BANNANA BREAD image

Categories Bread Fruit Nut Appetizer Brunch Dessert Side Cocktail Party Easter Picnic Low Carb Low Fat Vegetarian Low Cal High Fiber Low Sodium Low/No Sugar Mother's Day Wedding Backyard BBQ Banana Spring Summer Healthy Kosher Vegan Potluck

Number Of Ingredients 17

Ingredients

1/4 peach palm flour
2 tbsp. coconut oil
■ 2 tbsp. coconut cream (soft)
■ 1/2 tsp. baking soda
■ 1/8 tsp. salt
■ 1 c mashed ripe banana
■ 1/2 cup light coconut
■ 2 tbsp. pinapple liquer, tequila or peach palm liquer
■ 1 tsp. mexican vanilla
■ 1/4 cup chopped cashews or hazelnuts
■ 1/4 cup flaked coconut
■ 1/4 cup coconut sugar
■ 2 tsp. coconut oil
■ 2 tsp. guava or guanabana or pinapple or passion fruit juice
■ 2 tsp. pinapple liquer, tequila, or peach palm liquer
■ 2 tbsp. chopped hazelnuts or cashews
■ 2 tbsp. flaked sweetened coconut

Steps:

Preheat oven to 375°. Coat an 8x4" loaf pan with coconut cooking spray; set aside. 2. Beat 2 tbsp. coconut oil and coconut cream at medium speed of a mixer; add 1 cup coconut Sugar, beating well. Add egg; beat well. 3. Combine peach palm flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through mexican vanilla); stir well. 4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c hazelnuts/ cashew and 1/4 c coconut. 5. Pour batter into prepared pan; Mix remaining ingredients (coconut sugar through coconut) in small bowl. Sprinkle on top. Bake at 375 degrees for 55-60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack

Tips:

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Use brown sugar: Brown sugar adds a rich, caramelized flavor to the bread.
Add a splash of rum: Rum adds a subtle, boozy flavor to the bread. If you don't have rum, you can substitute vanilla extract.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
Bake the bread in a loaf pan: A loaf pan will help the bread to rise evenly.
Let the bread cool completely before slicing: This will help the bread to hold its shape.

Conclusion:

Miskitu Honduran Bannana Bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up ripe bananas. With its sweet and flavorful taste, this bread is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try.