Easy Plantain Cake/Plantain Bread

5 from 3 votes

Easy Plantain Cake/Plantain Bread

This Easy Plantain Cake/Plantain Bread Recipe is your answer for doubts about what to do with over ripe plantains. It is very moist, flavorful, and melts in your mouth, perfect for breakfast, dessert, or a snack.

Prep Time10

Cook Time50

Total Time1

Course: Dessert, Snack, Sweet treats

Cuisine: African, American

Servings: medium slices

Calories: 277kcal

Author: Claudy

Equipment

Ingredients

2 Over ripe Plantains
2 cups All purpose flour
½ cup Melted butter unsalted
¼ cup Yogurt
¼ cup Milk
¼ cup Sugar
2 large Eggs at room temperature
½ teaspoon Ground nutmeg
½ teaspoon Cinnamon optional
½ teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Baking powder

US Customary - Metric

Instructions

Preheat the oven to 350℉ and grease a 9 inch loaf pan. Set aside.
Whisk together the flour, nutmeg, salt, baking soda, baking powder and cinnamon.
2 cups All purpose flour, ½ teaspoon Ground nutmeg, ½ teaspoon Cinnamon, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt
Peel and chop plantains. Transfer to a food processor or blender and process till slightly smooth. You can also use a fork to mash it if its really soft.
2 Over ripe Plantains
Transfer the mashed plantains to a mixing bowl. Add the melted butter, sugar, eggs, milk and yogurt. Whisk till well combined.
½ cup Melted butter, ¼ cup Yogurt, ¼ cup Milk, ¼ cup Sugar, 2 large Eggs
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the greased loaf pan spreading it evenly.
Bake in the preheated oven at 350℉ for 50 minutes until a toothpick or tester comes out clean.
Allow to cool in the baking pan for 10 minutes, then transfer to a cooling rack.
When cool, cut into slices and serve.

Video

Notes

- The darker the plantains, the riper and the better. Plantains with black skins are the best for this recipe. Hard, ripe plantains will not work for this recipe. You need ripe and soft to give the cake a sweet, smooth, and caramel flavor.
- Eggs should be at room temperature.
- Do not overmix the batter. Fold in the flour gently with the wet ingredients.
- Add any extras like nuts or dried fruits last and fold in at the very end.
- Use the correct pan size; 9x5 works well for this recipe. Do not overfill the pan; it will overflow, and the middle might not bake well.
- Bake at the right temperature. 350F is the ideal baking temperature. High heat will cause burnt edges.
- Let it cool before slicing and serving.
- Flavors deepen over time and taste best the next day.

Nutrition