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Bolas de Mani (Peanut and Plantain Balls) Recipe

Bolas de Mani (Peanut and Plantain Balls) Recipe

Photos of Bolas de Mani (Peanut and Plantain Balls) Recipe

How To Make Bolas de Mani (Peanut and Plantain Balls)

Chewy and buttery, these Ecuadorian peanut and plantain balls, or bolas de mani, combine mashed plantain and chunky peanut butter for a rich baked snack!

Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 25 minutes



  • 4green plantains,peeled, cut into 1-inch pieces
  • 1tspsalt
  • 1cupchunky peanut butter


  1. Preheat the oven to 350 degrees F. Grease a baking sheet.

  2. Place plantain chunks and salt into a saucepan, and add water to cover plantains. Bring to a boil over high heat, then reduce heat to medium, and simmer for about 20 minutes until a fork will easily pierce the plantains.

  3. Reserve ¼ cup of the cooking water, then drain the plantains. Allow to steam for a few minutes.

  4. Mash the plantain with the peanut butter and reserved water until fine. Allow to stand until cool enough to handle.

  5. Roll into 24 golf ball-sized pieces. Place onto prepared baking sheet.

  6. Bake in the oven for about 45 minutes until the balls firm up, and turn golden brown.

  7. Serve and enjoy.


  • Calories: 402.73kcal
  • Fat: 22.53g
  • Saturated Fat: 4.61g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 11.19g
  • Polyunsaturated Fat: 5.47g
  • Carbohydrates: 47.65g
  • Fiber: 4.89g
  • Sugar: 22.41g
  • Protein: 11.10g
  • Sodium: 377.50mg
  • Calcium: 24.88mg
  • Potassium: 835.49mg
  • Iron: 1.47mg
  • Vitamin A: 66.83µg
  • Vitamin C: 21.96mg
Want to share your experience making Bolas de Mani (Peanut and Plantain Balls) or discuss variations on this traditional recipe? Join the conversation in the World Cuisines forum section!

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