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Pastel de Plátano y Amaranto

Servings 6 people
Prep Time 10 mins
Cook Time 40 mins


  • load tin
  • parchment paper


  • 2 medium ripe bananas mashed
  • 180 g all purpose flour
  • 150 g caster sugar
  • 20 g puffed amaranth
  • 50 g salter butter melted
  • 1 tsp vanilla extract
  • 2 medium eggs room temperature, whisked.
  • ½ tsp baking soda
  • tsp salt


  • Preheat the oven to 180C°, 350F°, Gas 4. Cover a 4x8 loaf tin with parchment paper.
  • Using a large bowl, mashed the bananas with a fork and add the melted butter.
  • Then stir in the sugar, beaten eggs, and vanilla extract and add them into the mashed bananas and butter mix.
  • Add the salt and baking soda to the flour, then add these into the wet mixture.
  • Add the amaranth and mix well and pour the batter into the loaf tin.
  • Place in the oven and bake for 40 minutes. To make sure it is properly cooked, insert a toothpick right in the centre, if it comes out wet, let the loaf for 5 more minutes in the oven.
  • If it comes out dry, let it cool down for a few minutes, before transfer it to a cooling rack.
  • Once cool down, enjoy it with a hot Mexican chocolote or some tres leches ice cream.
Course: Dessert
Cuisine: Mexican
Keyword: mexican food, mexican cooking classes, cake, dessert, banana cake