Description
This Easy Plantain Cake, also known as Plantain Bread, is a moist and flavorful quick bread made with ripe plantains, warm spices, and a tender crumb. Perfect for breakfast, snack, or dessert, it’s simple to prepare and can be adapted to be vegan or gluten-free depending on your ingredient choices.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 overripe plantains, peeled and pureed
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan version)
- ½ cup sugar (optional, adjust to taste)
- ½ cup melted butter (or vegetable oil for vegan version)
- ¼ cup plain yogurt (or plant-based yogurt alternative)
- ¼ cup milk (or plant-based milk alternative)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or oil to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Prepare the Plantains: Place the peeled ripe plantains into a blender or food processor and blend until a smooth puree forms.
- Mix Wet Ingredients: In a separate large bowl, combine the plantain puree with eggs (or flaxseed mixture), melted butter, sugar, yogurt, and milk. Mix thoroughly until all wet ingredients are well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- The riper the plantains, the sweeter and more flavorful the cake will be.
- You can substitute eggs and dairy with vegan alternatives to make this recipe vegan.
- Use gluten-free flour to make it gluten-free but note the texture may vary slightly.
- Sugar is optional depending on the sweetness of your plantains and your personal preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
