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.

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