POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: bread , dessert , EP213 , Jinich , Mexico , Pati , PBS , pecan , recipe , show , vegetarian
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FLUFFY PLANTAIN AND PECAN BREAD
Pan de plátano macho y nuez
Makes 1 10-inch loaf
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
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.
Pati, seeing you prepare this recipe inspired me to bake. And I NEVER bake. Tried it last night and it came out great. Thanks!Barbara | December 6, 2012 8:17 AM
Haha, Barbara! I am so glad I could provide some inspiration. Thank you for trying the recipe!!Pati Jinich replied to comment from Barbara | December 10, 2012 5:41 PM
Fantastic recipe!!! I love plantains and know I have learned a new way to enjoy them.
Muchas Gracias!!Mario Alvarado | December 10, 2012 10:16 PM
Thank you, Mario!! I love plantains too.Pati Jinich replied to comment from Mario Alvarado | December 12, 2012 5:56 PM
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!Gay Bemoll | December 16, 2012 2:27 PM
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.Lucia | December 16, 2012 3:14 PM
Gracías Lucia!! Me da mucho gusto que le guste mi programa eso me hace muy feliz.Pati Jinich replied to comment from Lucia | December 19, 2012 3:01 PM
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!!Pati Jinich replied to comment from Gay Bemoll | December 19, 2012 6:19 PM
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