Chilean queque de plátano is a banana loaf cake made by creaming margarine with sugar, adding eggs, flour, and baking powder, then milk or water, optional chocolate chips, and three very ripe mashed bananas, baked in a loaf pan at 180 C (356 F) for 30 to 40 minutes. It takes 30 minutes of preparation plus 40 minutes of baking and serves 8 people.
It is a great way to use up very ripe bananas, and you can make it with regular flour or homemade oat flour.
How to Make Chilean Banana Cake?
Queque de plátano lets you use those overripe bananas you do not want to waste. The batter is mixed in one bowl, the mashed bananas go in last, and the cake bakes until a skewer comes out clean.
Nutritional Information
Each serving of banana loaf cake contains approximately 310 kcal, 4 g of protein, 10 g of total fat, 20 mg of cholesterol, 53 g of carbohydrates, 24 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Queque de Plátano Recipe
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 8 people
Ingredients
- 3 very ripe bananas
- 300 g (2 1/3 cups) of flour
- 200 g (1 cup) of sugar
- 125 g (1/2 cup + 1 tablespoon) of margarine
- 100 ml (1/3 cup + 1 tablespoon) of milk or water
- 80 g (1/2 cup) of chocolate chips
- 3 eggs
- 2 teaspoons of baking powder
Instructions
- In a large bowl, beat the room temperature margarine with the sugar until creamy. Add the eggs, the sifted flour, and the baking powder, and stir until the mixture is even.
- Add the water or milk and, if you like, the chocolate chips, then add the well-mashed bananas and mix until smooth. Grease a loaf pan and pour in the batter.
- Bake in an oven preheated to 180 C (356 F) for 30 to 40 minutes, checking with a skewer. Remove from the oven, let it rest for a few minutes, unmold, and cool on a rack. Serve cold, in slices, on its own or with fresh fruit or jam.
Additional Tips
Use black-spotted bananas
Bananas with fully black or heavily spotted peels have turned most of their starch into sugar, making the cake sweet, moist, and full of flavor.
Mash, do not blend
Mash the bananas with a fork; blending adds too much liquid and can make the cake sink.
Fold in the flour
Mix gently and do not overbeat, so the crumb stays tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Wheat flour | Homemade oat flour | 1:1 | Denser, more rustic |
| Chocolate chips | Chopped walnuts or peanuts | 50 g | Crunchier |
| Sugar | Honey or date paste | 3 tbsp honey | Denser, less sugar |
| Margarine | Butter | 1:1 | Richer flavor |
Frequently Asked Questions (FAQs)
1. Can I make banana cake without sugar?
Yes. With very ripe bananas, the cake is naturally sweet. You can also use honey, coconut sugar, or processed dates, although the cake will be denser.
2. Why is my banana cake wet or gummy?
Too much moisture, a pan that is too small, or opening the oven too early. Leave it in the turned-off oven with the door ajar for 5 to 10 minutes after baking.
3. How long does it keep?
Up to 3 days at room temperature, well wrapped, or up to a week in the refrigerator. Sliced and wrapped, it freezes for up to 2 months.
4. How do I make oat flour?
Blend rolled oats in a food processor or blender until fine and even.
What Is Queque de Plátano?
Queque de plátano is the Chilean version of banana bread, a moist loaf cake made with very ripe bananas and served at breakfast or afternoon tea.
Ripe Bananas Without Waiting
If your bananas are not ripe enough, bake them unpeeled at 150 C (302 F) for about 15 minutes until the skins turn black.
Did You Know?
Bananas grow best at temperatures between 20 and 30 C, which is why they are cultivated in tropical regions and imported to Chile.
