The mashed plantains (Purê de banana-da-terra)

One very appreciated side dish in Brazil is the mashed bananas (plantains): it is interesting to see you can make mashed vegetables with many different ingredients and one of them is the plantain banana! The plantain is the special banana recommended for this dish, not being really sweet and with a thicker pulp.

The plantain is mostly consumed in the North and Northeast of Brazil, more so than in other regions of the country. Besides the plantains, this puree needs just two basic ingredients, to make them velvety as we want them: butter and coconut milk. The recipe is very easy and I let me tell you how well this side dish goes with dry meat or a fish; but do not just take my word for it, you need to try it for yourself!

I love mashed plantain with almost any type of protein ... very original, traditionnally served with fish ... but also with rolls with shredded dry beef, spicy chicken, tenderloin, etc ... yummy!

Yield: 4-6 servings
Total time:

How to make mashed plantains

* 4 ripe plantain bananas
* 1/2 cup (125 ml.) coconut milk
* 4 tablespoons butter, or milk or half-half cream or even nondairy milks
* 1/2 cup Parmesan cheese, grated (about 50 g)


1) Place the plantain, with its skin still on, in the microwave. Cook for about 4 or 5 minutes until tender. Slice the skin with a knife, then peel.

2) They will be very tender when cooked this way: cut them into slices and put in the bowl of your blender, with the coconut milk. Blend to turn them to a cream

3) Pour into a pot, add the 4 tablespoons butter, add all grated Parmesan. Heat up, stirring until all ingredients are smoothly combined. Adjust the salt (I hardly add any because Parmesan is already pretty salty).

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