Plantain Bread – Moist, tender, and perfectly sweet, this plantain bread (or cake makes a beautiful breakfast or snack. One bite and you’ll never throw out those overripe plantains again. 😅
When your plantains have passed the tostone mark and are getting a little too black for even fried sweet plantains, plantain cake or bread is the answer! This bread is cake-like in texture with subtle plantain notes that are highly delicious.
Plantain bread is super easy to make, too. It only takes a few minutes to make the batter and less than an hour in the oven for perfectly baked plantain bread. It’s one of those simple recipes the kids love to help with that comes out delish, every time. 💯
Banana Bread vs. Plantain Bread
If you love banana bread, I promise you’ll love plantain bread. Plantain bread is similar to banana bread with a few minor differences. The bread itself is a little denser.
Flavor-wise, plantain bread is still sweet, but the actual plantain flavor is less intense than bananas. And while riper plantains have a stronger flavor, it’s never overpowering.
Recipe Ingredients
- Plantains – Two large plantains are all you need for this recipe. If you have more overripe plantains around you need to use up, feel free to make a double batch.
- Flour – I used cake flour, but all-purpose flour works. Baking soda and powder act as leavening agents for a good rise.
- Sugar – Since plantains are already fairly sweet, you won’t need to add much sugar. But a little does improve the overall texture and flavor, IMO.
- Dairy – Milk and butter add richness and flavor while sour cream (or yogurt) keeps the cake moist and not overly dense.
- Eggs – Classic cake-binding ingredients; you’ll need two large eggs for this recipe.
- Spices – Grated lime zest and nutmeg are my spices of choice for this cake.
How to Make Plantain Bread
Prepare the Batter
- Preheat oven to 325°F (160°C). Grease a loaf or cake pan generously with cooking spray and set aside.
- Peel the plantains, slice them, and then puree them in a food processor or blender until thoroughly mashed. Set aside.
- Dry Ingredients – Combine the flour, salt, baking powder, and baking soda. Set aside.
- Cream butter and sugar on high in a stand mixture until fluffy and looking white. It takes 3-4 minutes. Then add the yogurt and mix for a minute more.
- Stir in the eggs, one at a time, beating well between each addition. Then add the plantain puree and mix until combined.
- Mix Wet and Dry Ingredients – Sift the dry ingredients into the batter, a little at a time. Then add the grated lime zest, nutmeg, and milk.
- Stir well until everything is fully combined, scraping the sides of the mixing bowl as you go.
Bake the Plantain Bread
- Pour the cake batter into the greased loaf pan (or cake pan).
- Bake at 325℉ (160℃) until a tester inserted into the middle of the loaf comes out clean, 45–50 minutes. Transfer it to a wire rack, and allow it to cool.
Recipe Variations
- Customize the spices. Feel free to use orange zest, omit the nutmeg, add cinnamon, cloves, and cardamon, or customize the spices any way you see fit.
- Plantain banana bread. Can’t decide what kind of bread to make? Use one large banana and one large plantain and bake as per recipe instructions. Yum!
- Make plantain muffins. Bake this cake in a muffin tin instead for personal portions of plantain bread. They won’t take quite as long to bake, so keep an eye on them.
- Add-ins. Add chopped nuts (almonds, walnuts, pecans, etc.), dried fruit, or chocolate chips if you please. 😉
- Switch recipes. Can you use plantains in banana bread? I get that question a lot. And as long as the plantains are super ripe, go for it.
Tips and Tricks
- Use super-ripe plantains! This bread tastes best with the sweetest, ripest plantains you’ve got. Definitely don’t try making it with plantains that are still green or even fully yellow. The blacker the better.
- A potato masher or a fork will mash your plantains just fine instead of a blender. Just make sure you mash them until they are creamy and have no chunks.
- Right before you put your bread batter in the oven to bake, tap the pan on your work surface a few times. That will eliminate any large air bubbles that might have formed and promote even cooking.
Make-Ahead Instructions
Plantain bread fresh out of the oven is amazing, but that doesn’t mean you can’t make this ahead of time. In fact, it’s even better the next day.
Bake it a day or two ahead of time and wrap it in plastic after it’s completely cooled. Then store it in an airtight container at room temperature for 2-3 days or in the fridge for 3-5 days.
Serving and Storage Instructions
Let plantain cake cool for about 15 minutes before you slice it, slather it with butter, and dig in.
Keep leftover plantain bread at room temperature in an airtight container for 2-3 days or in your fridge for 3-5 days. You can reheat single slices in your toaster oven for that fresh-out-of-the-oven taste. Or zap it in the microwave for a few seconds.
What Goes With Plantain Bread
Indulge in plantain bread with a cozy cup of ginger tea or a specialty coffee like a pumpkin spice latte. You can always dress it up and turn it into a more cake-like experience by topping it with some cream cheese frosting or a dollop of homemade whipped cream. Go ahead and add some of that to your coffee, too. 😜
More Delightful Plantain Recipes to Try
- Fried Sweet Plantains
- Stuffed Baked Plantains
- Plantain Frittata
- Klako (Plantain Fritters)
- Crunchy Plantain Chips
Watch How to Make It
[adthrive-in-post-video-player video-id=”KaB5erKH” upload-date=”Tue Aug 07 2018 11:38:08 GMT+0000 (Coordinated Universal Time)” name=”Plantain Cake” description=”Plantain Cake – easy, light and delicious plantain cake or bread that serves as a great breakfast or afternoon snack. You could eat the whole thing without realizing you have gone overboard!”]
This blog post was originally published in April 2015 and has been updated with additional tips, new photos, and a video
Plantain Bread (Plantain Cake)
Ingredients
- 2 large plantains (overripe)
- 1 teaspoon (6g) baking soda
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) salt
- 2 cups (210g) sifted cake flour
- 8 tablespoons (113g) unsalted butter
- ¾ cup plus 2 tablespoons (230g) granulated sugar
- ⅓ cup (80g) plain yogurt or sour cream
- 2 large eggs
- 1 teaspoon (2-3g) grated nutmeg
- 1 tablespoon (6g) lime zest, grated
- ¼ cup (60ml) milk
Instructions
- Preheat oven to 325°F (160°C). Grease a loaf or cake pan generously with cooking spray and set aside.
- Peel the plantains, slice them, and then puree them in a food processor or blender until thoroughly mashed. Set aside.
- Combine flour, salt, baking powder, and baking soda. Set aside.
- Cream butter and sugar on high in a stand mixture until fluffy and looking white. It takes 3-4 minutes. Then add the yogurt and mix for a minute more.
- Stir in the eggs, one at a time, beating well between each addition. Then add the plantain puree and mix until combined.
- Sift the dry ingredients into the batter, a little at a time. Then add the grated lime zest, nutmeg, and milk.
- Stir well until everything is fully combined, scraping the sides of the mixing bowl as you go.
- Pour the cake batter into the greased loaf pan (or cake pan).
- Bake at 325℉ (160℃) until a tester inserted into the middle of the loaf comes out clean, 45–50 minutes. Transfer it to a wire rack and allow it to cool.
Tips & Notes:
- Use super-ripe plantains! This bread tastes best with the sweetest, ripest plantains you’ve got. Please don’t try making it with plantains that are still green or even fully yellow. The blacker, the better.
- A potato masher or a fork will mash your plantains just fine instead of a blender. Just make sure you mash them until they are creamy and have no chunks.
- Right before you put your bread batter in the oven to bake, tap the pan on your work surface a few times. That will eliminate any large air bubbles that might have formed and promote even cooking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Victoria says
I just put it in the oven…by the looks of it is going yo be delisios, i added some walnuts
Imma says
Wonderful! Looking forward to your feedback!
Oyin says
Thanks for the recipe. I tried it with a little twist . I didnt have enough butter at home, so I added some Lard . The 2 loaves I baked were gone in 1 day. Now im about to make another batch.
I have tried a number of your recipes and I always get good results from them.
Imma says
Hi Oyin! Thank you for the feedback! This bread doesn’t last long in my house either :)!
Georgia says
I had two very very ripe plantains at home. I did a quick search before throwing them in the compost. Oh my goodness am I glad I found this recipe beforehand.
I backed these as muffins with my daughters. The whole family agreed that they were delicious. Thanks so much!
Georgia says
Oh and I added a tablespoon of dessicated coconut. chef’s kiss!
Imma says
Thank you:) There’s more to come, so stay tuned
Sanie says
The recipe was easy to follow. But I would not use a bread tin to back better off in cake time.
Modabrose says
The recipe is delicious! Normally I don’t change a recipe but this time I had no choice. I’m at 6,500′ altitude and had to adjust for high altitude. I used 2 cups regular flour, 1/4 tsp ea of baking powder and baking soda, 2 XL eggs, 3/4 cup sugar, and a scant 1/3 cup of milk. The oven was 350° for 40 min then 325° for 10 more minutes for glass bread pan and 15 more minutes for a pottery bread pan. They both turned out perfect. I will make this again. When I get to Ohio where it is near sea-level I’ll make it with your measurements! Thanks for the recipe.
ImmaculateBites says
Hi thanks! I’m happy to know that it turned out perfect for you. 🙂 Baking at high altitude is definitely a challenge. Lol. Thanks love!:D
Leah says
This recipe was easy to make & certainly delicious. Had overripe plantains & didn’t want to throw them away. I doubled the recipe & from 4 large plantains got 2 3/4 cups puree, added some cinnamon powder, vanilla & orange essence. Did everything else as stated. Got three beautiful & delicious loaves. Friends & family enjoyed. Definitely a keeper! Thank you so much. Love from Trinidad & Tobago W.I.
Debbie says
Had 4 overripe plantains and wondering if a cake could be made with them so searched and came across this recipe. The plantain purée came up to 4 cups so I was wondering if to double the recipe as your recipe was 2 plantains. Then I read the reviews and saw that the 2 plantains you used was approx 1 cup, so had to multiply the recipe by 4. It came out surprisingly delicious. Not sure how to upload a picture here, I would have done so. Didn’t have lime so used orange zest and vanilla extract. So soft and yummy ❤️. This recipe is definitely a keeper!
Immaculate Bites says
Wow! Thank you for sharing, Debbie! Glad to know that it came out well for you. If you have more plantains, you can check out my list of 9 Delicious Plantain Recipes. Enjoy!
Marjorie E. Cotton says
I just made this for the very first time just now and it is delicious. Gave some to my sister and brother-in-law and they like it too. I cut down on the sugar a bit but it’s still a little sweet for me. It took about 65 minutes for mine to bake. Maybe because my plantains were pretty big. I will be making this again.
ImmaculateBites says
Thanks for the feedback.
Lynne says
I really enjoyed this recipe. I have two plantains in the freezer ready to make another cake/bread. I also make your Plantain crepes….very delicious!
ImmaculateBites says
Great! Thanks
Aida says
I always planned on making banana bread but never had the time to try until today. And I’m so glad I did try! it came out amazing all fluffy and nice and sweet. I could finally use up 1 banana and 2 plantains that weren’t nice to look at anymore.
sorry for the long comment haha
thanks for the recipe and keep up the good work!
xoxo from California
ImmaculateBites says
Hi Aida!! I am so glad you love this Plantain Bread. No need to waste any more of those over-ripe plantains and bananas huh ;)! Thank you so much for taking the time to leave this feedback. xoxo
M says
For me, recipe needed a bit more flour as the final result was a little too wet and took an extra 30 minutes to cook… I also added some allspice, cinnamon, and walnuts… came out very tasty!
ImmaculateBites says
Hi M! Glad you were able to make it work for you! Thanks for the feedback!