Want to add another recipe to your overripe plantain repertoire? Does plantain bread fit the bill?
There is nothing better than using up those funky, ugly looking plantains that look like they should be in the trash already. Wouldn’t it be cool if you make this amazing delicious plantain bread?
No one would even tell the difference.
To be honest, I don’t know if it is a cake or bread. Call it whatever you choose! One thing is for sure, you will love it! The first time I made this, it was a complete disaster, more of a hard pudding than cake. But it tasted delicious- so I persisted!
This is more of what I was going for, light and moist. It quickly dries up when left out on the countertop, so beware! But I still enjoyed it. It serves as a great breakfast for me. Fresh from the oven it is moist and tender; you could eat the whole thing without realizing you have gone overboard.
This loaf here is a day old.
It comes together fairly quickly, I use a blender to blend my plantains but you may use a food processor, or mash it up with a potato masher. However, when, it comes to plantains, I don’t use a potato masher as much – cause it is a hit or miss depending on your plantains.
If you have nice and soft plantains then it works, otherwise it is a disaster with big chunks of plantains everywhere.
This is a rule of thumb for me before I add overripe plantains to any recipe; I do a taste test first. If I can eat it then it is okay.
Enjoy!!!
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!”]
Plantain Bread/Cake
Ingredients
- 2 large plantains
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups sifted cake flour
- 8 tablespoon unsalted butter
- ¾ cup granulated sugar plus 2 Tablespoons
- 1/3 cup yogurt or sour cream
- 2 large eggs
- 1 teaspoon grated nutmeg
- 1 tablespoon grated lime
- 1/4 cup milk
Instructions
- Pre-heat the oven to 160°C/325°F.
- Grease a loaf pan generously with cooking spray and set aside.
- Peel plantains, slice and puree in a food processor, or blender until puree. Set aside.
- Combine flour, salt, baking powder and baking soda. Set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3- 4 minutes. Then add yogurt and mix for another minute
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Then add plantain puree, mix until combine.
- Sift in the flour mixture into the batter, mixing a little at a time and then add the grated lime zest, and nutmeg, followed by milk
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles.
- Bake at 325 until a tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
Tips & Notes:
- This is a rule of thumb for me before I add overripe plantains to any recipe; I do a taste test first. If I can eat it then it is ok.
- I use a blender to blend my plantains you may use a food processor, or mash it up with a potato masher. However, when, it comes to plantains, I don’t use a potato masher as much – cause it is a hit or miss depending on your plantains.
Nutrition Information:
Kadie Robinson says
I just finished making this…did a little tweaking because I like to do my own thing..lol it came out absolutely perfect I was really surprised at the texture, so soft and tasty.. never thought about using plantains that way…didn’t want to waste my over riped plantains..Thank you for the recipe…oh I added a bit of cinnamon, mixed essence..
ImmaculateBites says
Great additions Kadie! Need to try that sometime. Thanks for letting me know .
Theresa says
Great Recipe! Thanks for posting it….Tastes just like banana bread!
ImmaculateBites says
Glad you enjoyed it!
rita says
im going to try it this weekend in Arizona….
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Yazz says
I made it am. I had extra batter so i made a couple mini loaves. Next time im going to make all mini loaves. Cook time was about 30 minutes in a toaster oven for mini
ImmaculateBites says
Awesome! Thanks for taking the time to share your thoughts with us.
sammy says
Is it possible to make a similar thing like this from unripe plantain flour? if yes how can one make the flour rise to form a sandwich bread
ImmaculateBites says
Sorry I haven’t tried it yet. So can’t over details.
Donna says
Made this today that is plantain bread. Been meaning to and I finally did. Added couple ripe bananas and a half of an Apple as well. Actually used sour cream too. Very moist and delicious.
Serached for similar products as mine and found this one. Deelishus yum
elsie says
Hi immaculate, i read through your recipe with delight. However, i would not crush/ blend my plantains to do a cake/bread. I cant afford to get it to that stage when its so soft bcos of scarcity. Anyway, could one use Plantain flour (ie dried up plantains that is ground to flour ) in place of the plantains then you wont need to add AP flour? I would like to try it. And vegetable oil in place of butter? By the way, plantain flour is avaliable in the markets. It is used to make foo foo in africa.
ImmaculateBites says
You could use plantain flour but it is not going to have the same texture as this one. Do let me know how it works out for you.
MISH says
I think it’s lovely that you choose to use the real thing instead of flour in your bread loaf. Just as you would use bananas in a banana bread. Elsie you can alter any recipe to your liking but me personally would try this recipe replacing any eggs though I want to make a vegan version.
Janet says
Hi MISH what did you use as an egg replacement as I’d like to try this out. I’ve heard you can use chai seeds blended but I’m not sure. Thanks
Juliet Anthony says
Pls Imma which one is cake flour incase I don’t get it can I use my normal all purpose flour?
ImmaculateBites says
Juliet,You can use all purpose flour.
Juliet Anthony says
Ar u teacher b/4 u switched over to food cos u really know how to illustrate things very well that even d block heads wil understand,ooo God bless u for us mothers
Yeancah Yemmy says
looks delicious
Naa says
I can imagine toasting this up and slathering with butter for breakfast yum yum….. but then again, this baked like a biscotti will be great with nuts added (made without milk and swapping cake with AP flour). and the drying out maybe a tablespoon of canola oil might help it stay moist.
ImmaculateBites says
Love your suggestions, you really are making me want to make some this weekend with nuts.
Coker Tosin says
So proud getting this site. I can’t wait to try this recipe.
ImmaculateBites says
Aww, thanks Coker. Let me know which ones you try!
loveth says
oh!!! dear immaculate, love your step to step illustrations, even dumbest person will understand you. God bless you real good.
ImmaculateBites says
Thanks Loveth. Glad you appreciate the step-by-step pictorials!
Doo says
This is definitely a cake, not bread. LOL. But it looks delicious. I can’t wait to try it.
ImmaculateBites says
Hi Doo!Please let me know how it works for you
Oh Shut Up says
We call banana bread “bread” even though it’s a cake. The word isn’t literal in this context.
Ofunne says
I think it’s called a bread because it’s baked in a loaf pan like bread
chinasa says
Am going try out this recipe cos I see it has yoghurt. I used the same recipe for both my carrot and banana cake, just add carrot or banana depending on the one I want. Am still looking for recipes that don’t dry out. Tanks once again
ImmaculateBites says
Fresh from the oven this is moist. Only when left outside, sour cream helps out!
Nagi@RecipeTinEats says
I wish we had fresh plantains here in Sydney. I’ve never seen them. But we are a bit behind with everything, eventually they will come here! I’ve only tried the fried chips using frozen ones 🙂 I can just imagine the flavour of this though!