Pan de Plátanos, or Plantain Bread, is a moist and naturally sweet quick bread made with ripe plantains. It has a richer, more caramelized flavor than regular banana bread (and better in my opinion). This simple recipe is inspired by Latin and Caribbean kitchens, where plantains are a staple ingredient. This pan de plátanos recipe is soft, tender, and full of flavor. It is great for breakfast, brunch, or as a snack with coffee or tea. If you want a homemade plantain bread, a new take on banana bread, or a comforting treat with a touch of tradition, this loaf brings both taste and nostalgia.

Recipe Roadmap

1. Ingredients
   • Dry Ingredients
   • Wet Ingredients
2. Equipment
3. Instructions
4. Nutritional Information
5. Tips & Tricks
6. FAQs

Recipe Difficulty Rating

Ingredients

Dry Ingredients

• 2 cups (245g) All-Purpose Flour
• 1 1/2 tsp (6g) Baking Powder
• 1/2 tsp (3g) Baking Soda
• 1 tsp (2g) Ground Cinnamon
• 1/2 tsp (1g) Ground Nutmeg

Wet Ingredients

• 2 Large Eggs, beaten
• 1 1/2 cups (350g) Ripe Plantains, mashed (approx. 2 large plantains)
• 1/2 cup (100g) Granulated Sugar
• 1/2 cup (100g) Brown Sugar
• 1/2 cup (113g) Sunflower or Vegetable Oil

Optional

• 2/3 cup (100g) Chopped Walnuts, Pecans, Sliced Almonds, Chocolate Chips, or Shredded Coconut

Equipment Needed

• Mixing Bowls
• Whisk
• Rubber Spatula
• Measuring Cups and Measuring Spoons
• Fork or Potato Masher (for mashing plantains)
• 9×5-inch Loaf Pan
• Cooling Rack
• Toothpick or Cake Tester

Scroll past instructions for Tips & Tricks

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
2. Combine all dry ingredients in a medium mixing bowl and whisk together.
3. In a separate small to medium-sized bowl, combine all the wet ingredients and mix together until smooth.
4. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
5. Fold in optional ingredients, if using.
6. Pour the batter into the prepared loaf pan, then smooth the top or tap the counter to level it.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely.

Tips & Tricks

• Use very ripe, soft plantains with blackened skins. The riper they are, the sweeter and more flavorful your bread will be.

• Use a fork or potato masher to mash plantains. Use a food processor if you are having trouble mashing them by hand.
• Reduce sugar by ¼ cup for a healthier choice that still maintains great texture and flavor!
• Using sunflower oil keeps the fat mostly unsaturated and doesn’t affect the flavor.
• Add the nuts or chocolate when you are about 90% done mixing the wet and dry ingredients together. This helps prevent overmixing, which can produce a dense loaf.
• This recipe is great for making French toast!

FAQs

Can I use bananas instead of plantains?

Absolutely! While plantains can be replaced with bananas, I strongly believe that using plantains is the way to go. They bring a richer, caramel-like sweetness and a sturdier texture, elevating the dish to a whole new level.

How do I store pan de plátanos?

Store in a gallon-sized Ziploc bag or wrap it tightly for up to one week.

Can I freeze pan de plátanos?

Yes! Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or toast immediately.