Easy Plantain Cake/Plantain Bread Recipe
If you’re ready to fall in love with a moist, flavorful bake that tastes like sunshine and comfort in every slice, let me introduce you to my absolute favorite Easy Plantain Cake/Plantain Bread. This recipe transforms humble, overripe plantains into a golden loaf that’s sweet and spiced just right, perfect for breakfast, snack time, or even dessert. Whether you grew up eating plantains or are just discovering their magic, this recipe is a true crowd-pleaser, and you’ll want to make it again and again!
Ingredients You’ll Need
One of the best things about Easy Plantain Cake/Plantain Bread is how straightforward the ingredients are—each one has a role to play, from creating that irresistible crumb to delivering the deep, caramel-like sweetness that makes this bread unforgettable. Here’s what you’ll need and why you can’t skip them!
- Plantains: Go for very ripe, nearly black plantains for maximum sweetness and a melt-in-your-mouth texture.
- Eggs: These add structure and richness, helping the loaf rise beautifully and hold together.
- Granulated sugar: Balances the flavor, highlighting the plantains’ natural sweetness without overpowering them.
- Vegetable oil or melted butter: Keeps the cake moist and tender—use oil for a dairy-free option or butter for a richer flavor.
- Vanilla extract: Adds a warm, aromatic note that ties all the flavors together.
- All-purpose flour: The backbone of the loaf, giving it the perfect, sliceable structure.
- Baking powder: Makes sure your bread rises with a lovely soft crumb.
- Baking soda: Works with the plantains’ natural acidity for extra lift and tenderness.
- Ground cinnamon: Brings cozy spice that pairs perfectly with the sweet plantains.
- Salt: Just a pinch sharpens every flavor and stops the loaf from tasting flat.
- Ground nutmeg (optional): Adds a subtle, nutty warmth for those who love a little extra spice.
- Chopped nuts or raisins (optional): Toss these in for crunch, chew, and bursts of extra flavor in every bite.
How to Make Easy Plantain Cake/Plantain Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This ensures a steady, even bake right from the start. While the oven warms up, grease a 9×5-inch loaf pan or line it with parchment paper—this little step makes removing your Easy Plantain Cake/Plantain Bread a total breeze once it’s done.
Step 2: Mash the Plantains
Peel those glorious, spotty plantains and toss them into a large mixing bowl. Mash them thoroughly with a fork or potato masher until you have a mostly smooth puree (a few small lumps add character!). The riper the plantains, the easier this is—and the sweeter your bread will be.
Step 3: Mix Wet Ingredients
Add the eggs, granulated sugar, oil or melted butter, and vanilla extract to your mashed plantains. Whisk everything together until the mixture is smooth and glossy—this is your flavor powerhouse, setting the stage for a seriously delicious loaf!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg if you’re using it. This step ensures everything is evenly distributed, so you never get a mouthful of baking soda or a clump of spice.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—stop as soon as you don’t see streaks of flour. If you’re adding nuts or raisins, now’s the time to fold them in gently.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan and smooth out the top. Slide it into the preheated oven and bake for 45 to 50 minutes. When a toothpick inserted in the center comes out clean (or with just a few crumbs), it’s ready! Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely—this helps the texture set perfectly.
How to Serve Easy Plantain Cake/Plantain Bread
Garnishes
A simple dusting of powdered sugar is all you need to make each slice look extra inviting. For special occasions, add a drizzle of honey or a few toasted nuts on top—these little touches highlight the cake’s caramel notes and bring extra flair to your Easy Plantain Cake/Plantain Bread.
Side Dishes
Pair a warm slice with a dollop of Greek yogurt or a scoop of vanilla ice cream for dessert, or enjoy it with a steaming mug of coffee or spiced tea for a cozy breakfast. Fresh fruit, like sliced mango or pineapple, adds a colorful, tangy contrast that rounds out the experience.
Creative Ways to Present
Try cutting the cake into cubes and threading them onto skewers with chunks of tropical fruit for a playful party treat. Or, toast slices and serve them with a schmear of cream cheese or nut butter for a quick and satisfying snack. However you serve it, Easy Plantain Cake/Plantain Bread is sure to steal the spotlight!
Make Ahead and Storage
Storing Leftovers
Once your Easy Plantain Cake/Plantain Bread is completely cool, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer freshness, keep it in an airtight container—this helps preserve that just-baked softness.
Freezing
This loaf freezes beautifully! Simply slice the bread, separate the slices with parchment paper, and store them in a freezer-safe bag. Thaw slices at room temperature or pop them straight into the toaster for a quick treat whenever the craving strikes.
Reheating
To enjoy that fresh-baked warmth, reheat slices in the microwave for about 10-15 seconds or toast them lightly for a crisp edge and soft center. If you’re serving the whole loaf, cover it with foil and warm in a 300°F oven for 10-15 minutes.
FAQs
Can I use bananas instead of plantains?
Bananas and plantains have different textures and sweetness levels, so while bananas can work in a pinch, the resulting bread will be softer and less complex in flavor. For the true Easy Plantain Cake/Plantain Bread experience, stick with very ripe plantains.
Is this recipe gluten-free?
As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute your favorite 1:1 gluten-free flour blend for a similar result—just check the texture, as some blends may vary.
Can I make muffins instead of a loaf?
Absolutely! Just pour the batter into greased or lined muffin tins, filling each about two-thirds full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. Enjoy Easy Plantain Cake/Plantain Bread in perfectly portable form!
What if my plantains aren’t very ripe?
If your plantains aren’t quite black, you can still use them, but your loaf will be slightly less sweet and moist. Speed up ripening by placing plantains in a paper bag with an apple or banana for a day or two, or bake them (in their skins) at 300°F for about 15 minutes until they’re soft and dark.
Can I add chocolate chips or other mix-ins?
Definitely! Chocolate chips, coconut flakes, or even dried cranberries make wonderful additions. Just fold about ¼ cup of your favorite mix-ins into the batter at the end—Easy Plantain Cake/Plantain Bread is perfect for customizing to your taste.
Final Thoughts
If you’re searching for a bake that’s both comforting and delightfully different, you can’t go wrong with Easy Plantain Cake/Plantain Bread. It’s easy to make, hard to resist, and always guaranteed to spark joy around the table. Give it a try—you’ll be amazed at how quickly it disappears!
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Easy Plantain Cake/Plantain Bread Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Easy Plantain Cake, also known as Plantain Bread, is a moist and flavorful dessert that uses very ripe plantains for natural sweetness and a tender crumb. Perfect as a sweet treat or snack, it offers a delightful alternative to traditional banana bread with warm spices and optional nuts or raisins for added texture.
Ingredients
Main Ingredients
- 2 large ripe plantains (very ripe, nearly black)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- optional: ¼ teaspoon ground nutmeg
Optional Add-ins
- ¼ cup chopped nuts or raisins
Instructions
- Preheat and Prepare the Pan. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash the Plantains. Peel the very ripe plantains and mash them thoroughly in a large mixing bowl until smooth and creamy.
- Mix Wet Ingredients. To the mashed plantains, add the eggs, granulated sugar, vegetable oil (or melted butter), and vanilla extract. Mix until all ingredients are well combined and smooth.
- Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and optional nutmeg until evenly mixed.
- Combine Wet and Dry Mixtures. Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Add Nuts or Raisins. Fold in the chopped nuts or raisins if using, ensuring even distribution throughout the batter.
- Bake the Cake. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve the texture.
Notes
- Use very ripe plantains for best sweetness and soft texture.
- This recipe can be made as muffins; bake for 18–22 minutes for individual portions.
- For a dairy-free version, substitute vegetable oil in place of melted butter.
- Ensure not to overmix the batter to maintain a tender crumb.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean, African
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
