fluffy plantain bread

vanillapecansplantain

Fluffy Plantain and Pecan Bread

Fluffy Plantain and Pecan Bread

Pan de plátano macho y nuez

Recipe Yield

1 10-inch loaf

Cooking time

1 hour 5 minutes

Rate this recipe

4.8 from 5 votes

Ingredients

  • 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.

Comments

18comments inFluffy Plantain and Pecan Bread

  1. Gongadin

    Feb 27

    Great recipe Pati – made it last night and now I’m toasting a piece to eat with eggs!

    1. Pati Jinich

      Mar 07

      Yummy, thanks so much 😉

  2. Isoleth Kumar

    Feb 20

    Me quedo delicioso. Gracias por compartir tu talento. 🧡😋

    1. Pati Jinich

      Feb 20

      Que bueno que te gusto Isoleth! Gracias a ti por preparar estas recetas 🙂

  3. Joann in the MItten

    Nov 14

    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! 😋

    1. Pati Jinich

      Nov 22

      Thanks so much for the feedback Joann, I think your process was great 😉

  4. ADRIANA CARDENAS

    Aug 08

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

    1. Pati Jinich

      Aug 11

      Gracias a ti Adriana, so glad you guys liked this bread 🙂

  5. Barbara

    Nov 03

    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!

    1. Pati Jinich

      Nov 05

      So happy you came back to the recipe, Barbara!

  6. J

    Oct 16

    love this recipe and love your show. thanks, pati.

    1. Pati Jinich

      Oct 18

      Thank you so much, J!

  7. Sara Duque

    Jul 08

    This is a no fail easy bread recipe and the plantain flavor is delicious

    1. Pati

      Jul 11

      YAY!!!

  8. Britteny M

    May 31

    I just love it! It’s a nice alternative to banana bread.

    1. Pati

      Jun 01

      Yay!

  9. NatalieC

    Mar 07

    Made this today – really good!

    1. Pati

      Mar 09

      Super happy you tried it and liked it Natalie!

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