Fluffy Plantain and Pecan Bread

Fluffy Plantain and Pecan Bread

Pan de plátano macho y nuez
1 10-inch loaf
Pati Jinich
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: banana bread, pati's mexican table, pecans, Plantains, vanilla
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Fluffy Plantain and Pecan Bread recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”


  • 1 1/2 sticks or 6 oz unsalted butter, plus more for the pan
  • 2/3 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 pound ripe plantains, peeled, sliced, and roughly mashed (about 1 1/2 cups mashed)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup roughly chopped pecans

To Prepare

  • Preheat oven to 350 degrees.
  • Butter sides and bottom of the loaf pan and lightly dust it with flour; set it aside.
  • In the bowl of an electric mixer, beat the butter on medium-high speed for about 3 to 4 minutes, or until soft. Stir in the sugar and keep beating until fluffy. Beat in the eggs until well mixed.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt. Lower the speed on the mixer. Alternate between adding the plantains and the sifted dry ingredient mixture.
  • Add the vanilla and pecans and mix until thoroughly combined.
  • Pour the batter into the prepared loaf pan and gently place a piece of aluminum foil on top. Place the pan in the oven and cook for 40 minutes. Remove the foil and cook for an additional 15 to 18 minutes, or until the top of the bread looks golden brown and puffed-out. If you inset a toothpick, it should come out moist but not wet.

14 comments on “Fluffy Plantain and Pecan Bread

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  1. Had only one extra ripe plantain so I made half the recipe into 9 large muffins. They didn’t rise as much as most muffins with the batter being on the thicker side and filling the cups almost to the top. Rau remedy…next time I’ll be sure to fill the cups only 2/3 full and make 10 muffins. Over the years, I came to prefer making muffins out of any quick bread recipe. Why, because they’re easier to serve and I usually freeze them after cooled. That way we can enjoy one anytime after a few seconds in the microwave.
    PS: Had about 1/3C dark chocolate morsels (my husband’s fav type of chocolate) ) so I threw those in for good measure.
    They were very yummy! 😋

  2. Best plantain bread I have ever tasted. Thank you Paty for this recipe, my family and I have truly enjoyed it.

  3. Made this again for the first time in several years. I substituted walnuts for pecans as I prefer them. Just as delicious as I remember. I’m not much of a baker, but it’s so easy! Thanks again Pati!