Description
This Easy Plantain Cake, also known as Plantain Bread, is a moist and flavorful treat made with ripe plantains, warm spices, and a tender crumb. Perfect for breakfast or a snack, this loaf combines the natural sweetness of overripe plantains with cinnamon, nutmeg, and a hint of vanilla to create a comforting, tropical-inspired cake that’s simple to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 3 large overripe plantains (the riper, the better), peeled
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan option)
- ½ cup melted butter (or vegetable oil for vegan option)
- ½ cup sugar (optional, adjust to taste)
- ½ cup plain yogurt (or plant-based yogurt alternative)
- ½ cup milk (or plant-based milk alternative)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan thoroughly to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined for a well-spiced base.
- Prepare the Plantains: Peel and blend the ripe plantains in a blender or food processor until you achieve a smooth, creamy puree free of lumps.
- Mix Wet Ingredients: To the plantain puree, add the eggs (or flaxseed mixture), melted butter, sugar, yogurt, and milk. Mix thoroughly until all the wet ingredients are fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined to avoid overmixing, which could toughen the cake.
- Bake: Pour the batter evenly into the greased loaf pan and place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving for the best texture and flavor.
Notes
- Use very ripe plantains with blackened skins for the best sweetness and flavor.
- For a vegan version, substitute eggs with flaxseed meal and use plant-based butter and milk alternatives.
- You can adjust sugar according to your preference or omit it if the plantains are very sweet.
- Ensure not to overmix the batter to keep the bread tender and light.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Optionally, add chopped nuts or chocolate chips for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Caribbean
