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:
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