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Pati's Mexican Table : TV Recipes

Pati Jinich

FLUFFY PLANTAIN AND PECAN BREAD
Pan de plátano macho y nuez
Makes 1 10-inch loaf

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

Pati, seeing you prepare this recipe inspired me to bake. And I NEVER bake. Tried it last night and it came out great. Thanks!

Haha, Barbara! I am so glad I could provide some inspiration. Thank you for trying the recipe!!



Fantastic recipe!!! I love plantains and know I have learned a new way to enjoy them.

Muchas Gracias!!

Thank you, Mario!! I love plantains too.



I made the bread last night and it is for my friend’s birthday tomorrow. I haven’t taken a taste yet but one thing is it didn’t come out near as dark as yours. It is very light in color. I would like to know if you recommend or have a special type of frosting that could go with it? I was thinking of cream cheese with a hint of juice from mandarin oranges. I will also let you know tomorrow what the birthday girl thought. Thank you. PS…I love your show!

Hi Gay, I’ve never tried frosting this bread, but your cream cheese with a hint of orange frosting sounds delicious. Go for it! No need to worry about the bread not looking as dark as the picture, I’m sure it will taste fine. I hope the birthday girl enjoys it! And thank you so much for watching the show!!

I bet a Nutella frosting or peanut butter frosting would be great too!

Sounds super yummy!! Let me know if you try it.





Sra Pati me encanta su programa y recetas,usted hace que den ganas de cocinar y todo sencillo y delicioso muchas gracias por seguirnos inspirando,soy salvadorena viviendo en NY y muchas de sus recetas son similares a las nuestras.Dios la bendiga Siempre.

Gracías Lucia!! Me da mucho gusto que le guste mi programa eso me hace muy feliz.



Hola, me gustaria saber si usted tiene su libro de recetas en español.

Hola Alba! Aún no va a salir en español, pero espero que pronto!



Acabo de hacer esta deliciosa receta, mil y mil gracias! Me quedo deliciosa, casi no lo creo que la hice. Dicen que cocinar no es seguir recetas, pero esta receta esta perfecta, sobre todo por que yo no se hacer pasteles o panes, solo hago Betty Crocker jaja
Me encanta tu programa, por la alegria y el gusto con que cocinas y al final como disfrutas los platillos. Felicitaciones y sigue adelante.
Saludos desde Chicago.

Silvana, que lindo tu mensaje! Muchas gracias por tomarte el tiempo y qué bueno que te gusto esta receta, espero que pruebes más…



Thanks Pati I am going to enjoy my cake!!!!!!!!!

Kattya


Hi Pati,
I absolutely love your show! A really “happy” show.

So far I have cooked Fava bean soup ( I used butter beans). It was great.
I Also tried Crazy Corn and Conchas recipes. Corn was wonderful, I would have never thought of so much garnish on corn. We love it.
My family really ate up the Conchas,I will need to double my recipe. The second time I made them I didn’t put the sweet top on them, they were so good anyway.
I am thinking about trying a cocoa sweet top for the Concha next time.

Pati, I am so glad you are on PBS now, don’t go anywhere.
Thanks for sharing your recipes.
You are a wonderful Chef.

P.S. I could eat Fava Bean soup everyday.

God Bless,
Ruby

Ruby: Thank you for your thoughtful and generous message!! Please do keep on trying more recipes, I hope you find many that will become staples in your home.



Pati, te cueno que hice tu crepe con cajeta y helado de vainilla!

De chuparse los dedos!!!!!! nos encanto!!!!

Muchas gracias por compartir tan ricas recetas!

Kattya


I love your program! It is wonderful!! Today is the day to make your Plantain Bread. What is the name of the beautiful song that is sung at the end of your program? Thank you for all the delicious recipes! God Bless You! Bernadine

I love your program! Yummy to everything!

Thanks!!!



It is called DAME by Domingo Siete



Plantains were on sale here and wanted to make bread with them. I did a general search and should have known better…look at Pati’s website first!
I made your fritters and they were delicious! Great book,too.
Thanks for the recipe.
Best, Olivia


Pati,
Que delicioso quedo ese pan de plátanos y pecans , se podrá hacer también en mini cup cakes ?pensaba hacerlas para Semana Santa. Las tendré que cubrir también para que no se doren tan rápido?? Tu programa es formidable e inspira a cocinar.

Gracias, Angelika! Claro que lo puedes hacer en mini cup cakes. Si también cúbrelos, para que no se doren de más, y considera que tendrán que estar en el horno unos 8 o 9 minutos menos que el panqué completo…



Hi Pati,
I made this wonderful plantain and pecan loaf today and my husband loves it soooo much:) thank you for this awesome recipe.

Thank you for trying it out, Marlene!




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