Caribbean Plantain Banana Bread

Pan de Platano: Caribbean Plantain Banana Bread

Chef Sim shares his pro approach to banana bread with Epicurious.

Epicurious' 4 Levels series showcases three approaches to comfort food from amateur and advanced home cooks alongside professional chefs from the Institute of Culinary Education. On the latest episode, Dean of Artisan Bread Baking Sim Cass demonstrates a Caribbean version of banana bread.

Chef Sim uses plantains roasted with brown sugar and rum for this quick bread.

"The riper they are, the sweeter the flavor," he says.

He adds orange juice to the batter for moisture, nutmeg for aromatics, roasted pecans for texture and starter to liven the flavor. Crystallized ginger, tropical pineapple and a nappage glaze complete the formula to set these loaves apart, and confectioners sugar adds aesthetic appeal.

Watch the video to see Chef Sim demo these techniques, and get the complete recipe below.


Pan de Platano

Yields 2 loaves


  • 3 ounces light brown sugar
  • 1 pound ripe plantains (about 3 plantains)
  • 1 ounce butter
  • 1/2-1 ounce dark rum (preferably Meyer’s)
  • 8 ounces pecans
  • 14 ounces all-purpose flour
  • 8 ounces light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 fresh nutmeg, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ounces candied ginger, chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted and cooled
  • 2 eggs, beaten
  • 1 orange, juiced
  • 50-60 grams white starter (optional)
  • Whole pecans, for topping
  • Pineapple, for topping


  1. Slice plantains into four slices lengthwise and place on baking sheet lined with Silpat. Top with bits of butter, then sprinkle with light brown sugar and rum. Roast at 350 F for 10-15 minutes.
  2. Spread pecans on baking sheet lined with parchment paper and roast at 350 until toasted. Once slightly cool, chop.
  3. Combine pecans, flour, sugar, cinnamon, nutmeg, salt, baking soda, baking powder and candied ginger in a bowl.
  4. In the bowl of a stand mixer with the paddle attachment, add plantains and mash.
  5. Then add vanilla extract. Once that’s combined, add the melted butter. Then add eggs. Then orange juice. Then add starter, if using.
  6. Add the dry ingredients to the wet and mix until combined (but don’t go crazy).
  7. Pour batter into two loaf pans and top with whole pecans and slices of pineapple and brush with nappage glaze.

Pursue professional development with Chef Sim in Artisan Bread Baking.

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