Plantain pao de queijo

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Written By Truffle&Egg

A delicious twist on pão de queijo!

If you love the chewy, cheesy texture of traditional Brazilian pão de queijo, this plantain version is a delicious twist worth trying. Ripe plantains add a subtle natural sweetness and extra softness to the dough, creating a perfectly balanced sweet-savory bite. The result is golden on the outside, soft and chewy on the inside, and packed with rich cheesy flavour.

This plantain pão de queijo recipe is naturally gluten-free thanks to tapioca flour, just like the classic Brazilian cheese bread. It’s also incredibly simple to make, requiring just a handful of ingredients and minimal prep time. The ripe plantain blends into the dough, adding moisture and a light sweetness that pairs beautifully with the salty cheese.

These cheese breads bake into small, fluffy bites with crisp edges and a stretchy, chewy center. They’re perfect served warm straight from the oven for breakfast, as a snack, or alongside coffee. Because they’re naturally gluten-free and made with whole ingredients, they’re also a great option if you’re looking for a simple alternative to traditional bread.

If you enjoy Brazilian pão de queijo, you’ll love this plantain variation. It keeps the iconic chewy texture of tapioca cheese bread while adding a unique flavor and extra softness from the plantain.

Why you’ll love this plantain pão de queijo:

  • Naturally gluten-free

  • Chewy, soft, and cheesy

  • Slightly sweet from ripe plantains

  • Quick and easy to make

  • Perfect for breakfast, snacks, or sharing

  • Serve them warm and enjoy the irresistible combination of melted cheese, chewy tapioca, and naturally sweet plantain.

🍽️ 6 breads

Ingredients

  • 200g ripe plantain, peeled

  • 1 egg 

  • 20g mozzarella cheese 

  • 25g Parmesan 

  • 190g tapioca starch

  • 1 tsp salt

  • Oil or melted butter to brush

Method

  • Peel the plantain and roughly cut into chunks. Boil in water for 10 minutes until fork tender. Drain the water and transfer the plantain with a bowl

  • Mash the plantain with a potato masher, or a fork until soft.

  • Add the egg, tapioca starch, mozzarella and parmesan cheeses and salt. Oil your hands and knead until obtaining a dough, it should be a bit sticky but firm enough to shape it into balls

  • Divide the dough in 6 equal pieces with a knife. Take each piece of dough and shape into balls with your hands. Place balls onto an oven tray covered with parchment paper. Brush each ball with some oil (or melted butter)

  • Bake in a preheated oven at 180C for about 20 min until they get a light golden brown colour

FAQS and Tips

  • Is pão de queijo gluten free? Yes. Traditional pão de queijo is made with tapioca flour, which is naturally gluten-free

  • Can you store these after they are baked? I recommend eating them fresh as they harden once they become cold but you can reheat them in the oven or airfryer

Truffle&Egg
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