Plantain Bread (Plantain Cake)
A great breakfast bread as a banana bread alternative. Fresh from the oven, it's moist and tender; you could eat the whole thing without realizing you've gone overboard!
Servings 10
Calories 529kcal
Ingredients
The Bread
- 2 large overripe plantains
- 2 large eggs
- ⅓ cup (80g) plain yogurt or sour cream
- ¾ cup plus 2 tablespoons (175g) granulated sugar
- 8 tablespoons (113g) unsalted butter, partially melted
- 1 teaspoon (5ml) vanilla extract
- ¼ cup (60ml) milk
- 2 cups (240g) sifted cake flour
- 1 teaspoon (6g) baking soda
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) salt
- 1 tablespoon (6g) grated lime zest (optional)
- 1 teaspoon (2-3g) grated nutmeg
The Glaze
- ½ cup (113g) unsalted butter
- ½ cup (100g) light brown sugar
- ¼ cup (60ml) dark rum (optional)
- 1 teaspoon (5ml) vanilla extract
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 creamy with no lumps.
- Add the eggs, yogurt, sugar, butter, vanilla extract, and milk, and mix well.
- Combine flour, salt, baking powder, baking soda, optional lime zest, and nutmeg.
- Add the dry ingredients to the batter and stir well, scraping the sides of the mixing bowl as you go.
- Pour the cake batter into the greased loaf pan (or cake pan). Add a couple of plantain slices and sprinkle with brown sugar if desired.
- 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.
- Melt the butter and brown sugar until bubbling and lightly browned. Pour in rum and vanilla extract, and simmer until slightly thickened and it bubbles. Pour it over the freshly baked bread, and enjoy.
Notes
- My original recipe omits the vanilla extract, as you see in the video, and mixing is a little more complicated. The dump and mix method works just as well.
- Use the sweetest, ripest plantains you've got for sweeter bread.
- A potato masher, a fork, an immersion blender, and a regular blender will all mash your plantains just fine. Just make sure they're creamy with no chunks.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 1slice | Calories: 529kcal | Carbohydrates: 74g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 311mg | Potassium: 283mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1069IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg