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:
Georgia says
I had two very very ripe plantains at home. I did a quick search before throwing them in the compost. Oh my goodness am I glad I found this recipe beforehand.
I backed these as muffins with my daughters. The whole family agreed that they were delicious. Thanks so much!
Georgia says
Oh and I added a tablespoon of dessicated coconut. chef’s kiss!
Imma says
Thank you:) There’s more to come, so stay tuned
Sanie says
The recipe was easy to follow. But I would not use a bread tin to back better off in cake time.
Modabrose says
The recipe is delicious! Normally I don’t change a recipe but this time I had no choice. I’m at 6,500′ altitude and had to adjust for high altitude. I used 2 cups regular flour, 1/4 tsp ea of baking powder and baking soda, 2 XL eggs, 3/4 cup sugar, and a scant 1/3 cup of milk. The oven was 350° for 40 min then 325° for 10 more minutes for glass bread pan and 15 more minutes for a pottery bread pan. They both turned out perfect. I will make this again. When I get to Ohio where it is near sea-level I’ll make it with your measurements! Thanks for the recipe.
ImmaculateBites says
Hi thanks! I’m happy to know that it turned out perfect for you. 🙂 Baking at high altitude is definitely a challenge. Lol. Thanks love!:D
Leah says
This recipe was easy to make & certainly delicious. Had overripe plantains & didn’t want to throw them away. I doubled the recipe & from 4 large plantains got 2 3/4 cups puree, added some cinnamon powder, vanilla & orange essence. Did everything else as stated. Got three beautiful & delicious loaves. Friends & family enjoyed. Definitely a keeper! Thank you so much. Love from Trinidad & Tobago W.I.
Debbie says
Had 4 overripe plantains and wondering if a cake could be made with them so searched and came across this recipe. The plantain purée came up to 4 cups so I was wondering if to double the recipe as your recipe was 2 plantains. Then I read the reviews and saw that the 2 plantains you used was approx 1 cup, so had to multiply the recipe by 4. It came out surprisingly delicious. Not sure how to upload a picture here, I would have done so. Didn’t have lime so used orange zest and vanilla extract. So soft and yummy ❤️. This recipe is definitely a keeper!
Immaculate Bites says
Wow! Thank you for sharing, Debbie! Glad to know that it came out well for you. If you have more plantains, you can check out my list of 9 Delicious Plantain Recipes. Enjoy!
Marjorie E. Cotton says
I just made this for the very first time just now and it is delicious. Gave some to my sister and brother-in-law and they like it too. I cut down on the sugar a bit but it’s still a little sweet for me. It took about 65 minutes for mine to bake. Maybe because my plantains were pretty big. I will be making this again.
ImmaculateBites says
Thanks for the feedback.
Lynne says
I really enjoyed this recipe. I have two plantains in the freezer ready to make another cake/bread. I also make your Plantain crepes….very delicious!
ImmaculateBites says
Great! Thanks
Aida says
I always planned on making banana bread but never had the time to try until today. And I’m so glad I did try! it came out amazing all fluffy and nice and sweet. I could finally use up 1 banana and 2 plantains that weren’t nice to look at anymore.
sorry for the long comment haha
thanks for the recipe and keep up the good work!
xoxo from California
ImmaculateBites says
Hi Aida!! I am so glad you love this Plantain Bread. No need to waste any more of those over-ripe plantains and bananas huh ;)! Thank you so much for taking the time to leave this feedback. xoxo
M says
For me, recipe needed a bit more flour as the final result was a little too wet and took an extra 30 minutes to cook… I also added some allspice, cinnamon, and walnuts… came out very tasty!
ImmaculateBites says
Hi M! Glad you were able to make it work for you! Thanks for the feedback!