Easy Plantain Cake/Plantain Bread

Why You’ll Love This Recipe

The natural sweetness of overripe plantains makes this cake wonderfully moist. The addition of spices and optional extras like nuts or chocolate chips enhances the flavor, making it an irresistible treat. Plus, it’s easy to prepare with pantry staples and can be made vegan or gluten-free for various dietary needs.

Ingredients

• Overripe plantains (the riper, the better)

• Eggs (or flaxseed for a vegan version)

• All-purpose flour (or gluten-free flour)

• Baking powder and baking soda

• Nutmeg, cinnamon, and salt

• Sugar (optional)

• Melted butter (or vegetable oil for a vegan version)

• Milk and yogurt (or plant-based alternatives)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat to 350°F and grease a 9-inch loaf pan.

2. Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Prepare Plantains: Blend ripe plantains into a smooth puree.

4. Mix Wet Ingredients: Add eggs, melted butter, sugar, yogurt, and milk to the plantain puree and mix well.

5. Combine Wet and Dry Ingredients: Gradually fold in the dry ingredients until just combined.

6. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.

7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 15 minutes

• Cook Time: 50-60 minutes

• Total Time: 1 hour 15 minutes

Variations

• Vegan: Use flax eggs and plant-based milk and yogurt.

• Gluten-Free: Replace flour with almond flour or gluten-free flour blend.

• Flavor Add-ins: Add chocolate chips, raisins, or chopped nuts for extra texture and flavor.

Storage/Reheating

• Storage: Keep at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds.

FAQs

1. Can I use bananas instead of plantains?

Bananas can be used, but the texture and flavor will be different. Plantains give a denser, more moist result.

2. How can I make this gluten-free?

Use almond flour, oat flour, or a gluten-free flour blend as a substitute for all-purpose flour.

3. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

4. Can I freeze the plantain cake?

Yes, you can freeze the cake for up to 3 months. Thaw at room temperature before serving.

5. Can I add other fruits or nuts?

Yes, feel free to add raisins, chopped nuts, or other dried fruits to enhance the flavor and texture.

6. Can I make this cake without eggs?

Yes, replace the eggs with flaxseed or chia seed mixtures for a vegan version.

7. Can I use plantain flour instead of all-purpose flour?

Plantain flour may work, but the texture will differ. You may need to adjust the amount of liquid in the recipe.

8. Can I make mini plantain cakes?

Yes, you can divide the batter into mini loaf pans or muffin tins. Adjust the baking time accordingly.

9. How long does the cake last?

It lasts up to 3 days at room temperature and up to a week in the fridge.

10. Can I use coconut milk instead of regular milk?

Yes, coconut milk works well as a plant-based substitute.

Conclusion

This Easy Plantain Cake/Plantain Bread is the perfect way to use overripe plantains, turning them into a moist, flavorful treat. Whether you enjoy it for breakfast, as a snack, or as dessert, it’s a simple yet delicious option that can be customized to suit your preferences. It’s a fantastic way to reduce food waste while enjoying a homemade delight!

Easy Plantain Cake/Plantain Bread

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• Author: Chef Sara
• Total Time: 1 hour 15 minutes
• Yield: 8-10 slices
• Diet: Vegan

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Description

This Easy Plantain Cake (or Plantain Bread) transforms overripe plantains into a deliciously moist dessert or snack. With warm spices like cinnamon and nutmeg, it’s perfect for breakfast, an afternoon treat, or dessert. Simple to make and customizable to fit vegan or gluten-free diets, this cake is a tasty and versatile treat that’s sure to please everyone.

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Ingredients

Overripe plantains (the riper, the better)

Eggs (or flaxseed for a vegan version)

All-purpose flour (or gluten-free flour)

Baking powder and baking soda

Nutmeg, cinnamon, and salt

Sugar (optional)

Melted butter (or vegetable oil for a vegan version)

Milk and yogurt (or plant-based alternatives)

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Instructions

• Preheat the Oven: Preheat your oven to 350°F and grease a 9-inch loaf pan.

• Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

• Prepare the Plantains: Blend ripe plantains into a smooth puree.

• Mix Wet Ingredients: Add eggs, melted butter, sugar, yogurt, and milk to the plantain puree and mix well.

• Combine Wet and Dry Ingredients: Gradually fold in the dry ingredients until just combined.

• Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.

• Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve.

Notes

Vegan Version: Use flax eggs and plant-based yogurt and milk.

Gluten-Free: Replace the flour with almond flour or gluten-free flour blend.

Flavor Add-ins: Add chocolate chips, raisins, or chopped nuts for extra texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Caribbean-Inspired