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.
Patricia says
I made this today. I loved so much I could hardly keep my hands of it. A couple things I did to changed it is add coconut stuff( because of the lime in it I kept thinking about the song with the words ”lime in the coconut ”). So anyway I added coconut yogurt and silk coconut milk. Thank you for posting.
ImmaculateBites says
Hahahah, I love that song :)! I think I will try your coconut version. Thank you for sharing, Patricia!
Catie Mac-Ben says
Beautiful recipe! I made this for my MIL who can’t eat bananas but loves plantains. I will make it over and over again! I added about 1 cup blackberries from our garden and it took an extra 15 mins to bake. Came out darker but so lovely – perfectly moist and sweet with beautiful crispy edges!
ImmaculateBites says
Oh, nice!! Now I have to try this with blackberries too :). Thank you so much for sharing, Catie !
@Jenny says
Hi Imma
Please do you have a weight measurement for the butter?
Many thanks
ImmaculateBites says
Hi Jenny! The butter is 114 g. Do let me know how this recipe works out for you!
@Jenny says
Thanks Imma, I will let you know how I get on
dwayne rattan says
I basically applied my own method as i did not want to use sugar seeing that the plantains were extremely sweet. I used 4 tablespoons of brown sugar without yogurt just did 1/2 cub of milk. First time making this and did not follow the method at all but after all ingredients was added i baked for 50 minutes and i have a moist not overly sweet loaf.
Thank you for this
ImmaculateBites says
Hi Dwayne. I am glad this worked out for you. Thanks for sharing!
Mari K says
Really happy I found this recipe, this plantain bread tastes so good! I couldn’t find cake flour (I don’t think it’s a thing here in the Netherlands), so I used OP flour instead. It still came out quite fluffy (so I’m wondering if this bread is even more fluffy with cake flour). I’m off to check out the rest of the recipes on your site, thank you so much!
ImmaculateBites says
Yay! So happy to hear it worked out well. Thanks for taking time out to share your thoughts.
Gladys says
Is it okay if I used just baking powder and not baking powder and baking soda together?
Imma Adamu says
Yes of course. Keep in mind that the baking soda is added to neutralize the acids in the recipe as well as help in the leavening. It also helps to add tenderness to the recipe, but if you don’t have it laying around the house I wouldn’t sweat it. Let me know how it turns out.
Sunitha says
Hi,
great recipe…can u please share the cup measurement of plantain puree…?
ImmaculateBites says
Hello, About 1 cup plantain puree.
Sunitha says
Thank you..
Brenda says
trying this today! i got my hands on some ripe plantains and was like what am i gonna do with these? now i know! Ill let you know how it turned out. thank you!
ImmaculateBites says
Great! I can’t wait for you to try this out. Waiting for your feedback!
mike says
this was first attempt at plantain cake/bread. this is a recipe I’ll def make over and over again its has so more depth then banana bread. it is moist and and has a wonderful crunchy outer crust which my personal favorite part..happy cooking!!!!
Dvorah Q says
I bought some plantains a week and a half ago, planning to do a whole black beans and rice with maduros dinner. Life always tosses the unexpected at me (us?), and that dinner never happened. I was looking at these, now very black plantains, and suddenly remembered I had promised to bake something for a meeting tonight. Lucky me, I found your recipe. I’ll admit to adding a handful of chocolate chips, because, well, they were there and a little extra decadence never hurts. It turned out wonderfully. With or without the chips, this is a keeper; thanks so much.
www bread making machines says
This website was… how do I say it? Relevant!! Finally I’ve found something that helped me.
Kudos!
abimbola says
Wow I tried this and I am so delighted about the outcome being a first timer, I never baked before. It looks and tasted more like a cake than bread I must say. But mine got burnt though I used stainless bowl instead of a baking pan, can that be the cause?
abimbola says
Wow, I tried this and I am delighted with the results being a first timer, I never baked before, it tasted and looked more like a cake than bread I must say. But mine got burnt, even when the inside isn’t done yet though I didn’t use a proper pan. I couldn’t find one so I just used a stainless bowl instead, can that be the cause? Pls do reply cos I will like to try again
Aimee VanLandingham says
It could be a couple of things. The shape of the bowl you used could have made it too dense to bake all the way. The other thing it could be is that your oven needs to be re-calibrated and it’s running way too hot. You can find instructions for you model online on how to re-calibrate it.
The rule of thumb in baking is, if you are using a larger pan/bowl than the recipe says, turn the oven down by 25 degrees and cook longer. That being said, I would buy a bread pan; Pyrex has a good tempered glass one.
ImmaculateBites says
Thank you for taking the time to respond.
Toyo Si says
Omg! I never thought to try plantain. Your recipe was spot on. I tried it with sour cream and it was just right. I made 2 loaves of bread and thinned out batter a little with milk to make some muffins.
MasterCakes says
I love plantain cake! This sounds like a really great way to eat it too! MasterCakes