Moist, tender, and perfectly sweet plantain bread (or cake) makes a beautiful breakfast or snack. One bite and you’ll never complain about those overripe plantains again.
When your plantains have passed the tostones mark and are getting a little too black for even fried sweet plantains, plantain bread is the answer! This bread is cake-like in texture with subtle plantain notes that are highly delicious.
Plantain bread is super easy to make, too. It only takes a few minutes to make the batter and less than an hour in the oven for perfectly baked plantain bread. It’s one of those simple recipes the kids love to help with that comes out delish every time.
Banana Bread vs. Plantain Bread
If you love banana bread, I promise you’ll love plantain bread. Plantain bread is similar to banana bread with a few minor differences. The bread itself is a little denser.
Flavor-wise, plantain bread is still sweet, but the actual plantain flavor is less intense than that of bananas. And while riper plantains have a stronger flavor, it’s never overpowering.
How to Make Plantain Bread
- Peel the plantains, slice them, and then puree them in a food processor or blender until thoroughly mashed. Set aside. (Photos 1-3)
- Add the eggs, sour cream, sugar, softened butter, vanilla, and milk. Mix well. (Photo 4)
- Combine the flour, salt, baking powder, baking soda, and nutmeg. (Photo 5)
- Add the plantain mixture to the dry ingredients and mix well. (Photos 6-7)
- Pour the cake batter into the greased loaf pan (or cake pan), place two plantain slices on top, and sprinkle with brown sugar. (Photo 8)
- 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 the optional rum and vanilla extract, and simmer until slightly thickened and it bubbles. Pour it over the freshly baked bread, and enjoy. (Photos 9-10)
Recipe Variations and Tips
- Feel free to use orange zest, omit the nutmeg, add cinnamon, cloves, and cardamom, or customize the spices any way you see fit.
- Bake this cake in a muffin tin instead for personal portions of plantain bread. They won’t take quite as long to bake, so keep an eye on them.
- Add chopped nuts (almonds, walnuts, pecans, etc.), dried fruit, or chocolate chips if you please.
- This bread tastes best with the sweetest, ripest plantains you’ve got. Black plantains aren’t usually bad, just really sweet and soft.
- Tapping the pan on your work surface a few times will eliminate large air bubbles for even rising and baking.
Make-Ahead and Storage Instructions
Plantain and banana bread are even better baked ahead of time. Wrap it in plastic after it’s completely cooled, then store it in an airtight container at room temperature for 2-3 days, in the fridge for 3-5 days, or in the freezer for 4-6 months.
You can reheat single slices in your toaster oven for that fresh-out-of-the-oven taste. Or zap it in the microwave for a few seconds.
What Goes With Plantain Bread
Indulge in plantain bread with a cozy cup of ginger tea or a specialty coffee like a pumpkin spice latte. You can always dress up your plantain bread and turn it into a more cake-like experience by topping it with some cream cheese frosting or a dollop of homemade whipped cream. Go ahead and add some of that to your coffee, too.
More Delightful Plantain Recipes to Try
By Imma
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!”]
This blog post was originally published in April 2015 and has been updated with additional tips, new photos, and a video.
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