How to Make Mole de Platano

How to Make Mole de Platano

Mole de platano, also known as mole poblano de platano or banana mole, is a unique and delicious variation of the traditional Mexican mole. This mole is typically made with a rich blend of spices, fruits, nuts, and of course, chocolate. It is often served over chicken, pork, or turkey and is a staple dish in many parts of Mexico.

At Kixocolatl, we believe that the best mole de platano starts with high-quality, sustainably sourced ingredients, including our own criollo cacao. In this article, we'll share our favorite recipe for mole de platano, along with tips and tricks to help you make the perfect batch.


  • 4 ripe bananas, peeled and sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp. vegetable oil
  • 2 tbsp. sesame seeds
  • 2 tbsp. peanuts
  • 2 tbsp. almonds
  • 2 tbsp. raisins
  • 2 tbsp. pumpkin seeds
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried guajillo chili, stemmed and seeded
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 4 cups chicken or vegetable broth
  • 1 oz. Kixocolatl criollo cacao, finely grated
  • 2 tbsp. honey or agave nectar
  • 1 tbsp. apple cider vinegar


  1. Preheat your oven to 350°F. Place the sliced bananas on a baking sheet and roast for 15-20 minutes, or until they are soft and lightly browned.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the sesame seeds, peanuts, almonds, raisins, pumpkin seeds, ancho chilies, guajillo chili, cinnamon, cumin, oregano, cloves, allspice, black pepper, and salt. Cook for 5-7 minutes, stirring frequently, until the spices are fragrant.
  4. Add the chicken or vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
  5. Remove the pan from the heat and let cool slightly. Add the roasted bananas, grated Kixocolatl criollo cacao, honey or agave nectar, and apple cider vinegar to the pan.
  6. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
  7. Return the pan to medium heat and cook, stirring frequently, for 10-15 minutes, or until the mole has thickened to your desired consistency.

Serve the mole de platano over your favorite protein and enjoy!

Tips and Tricks:

  • To make this recipe vegan, simply substitute vegetable broth for the chicken broth and use agave nectar instead of honey.
  • For a smoother consistency, strain the mole through a fine-mesh sieve before serving.
  • This mole can be made ahead of time and stored in the fridge for up to a week or frozen for up to a month.
  • Feel free to adjust the spice level to your liking by adding more or less chili peppers.

In conclusion, mole de platano is a delicious and unique twist on the traditional mole recipe. By using high-quality ingredients, including our own criollo cacao, you can create a truly exceptional dish that your family and friends will love.

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