Plantain Bread (Plantain Cake)

A great breakfast bread as a banana bread alternative. Fresh from the oven it is moist and tender; you could eat the whole thing without realizing you have gone overboard!

Course Breakfast

Cuisine African

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 383kcal

Author Imma

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.

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.

Nutrition