PLANTAIN CAKE/PLANTAIN BREAD

If you’ve never had plantain bread before, your first bite will be a pleasant surprise. This Plantain cake is really tasty, inexpensive and so easy to make.

PLANTAIN CAKE

I just love this wonderful recipe! I always make this bread for breakfast, especially when I have some overripe plantains at home. It is easy to bake.

Plantain bread is an easy recipe that uses normal ingredients, is quick to prepare, and turns out great every time. For an extra layer of texture and crunchiness, you can add walnuts.

Watch how to make it here:

Plantain cake is well balanced in flavor and texture with a light and moist consistency, and it’s completely different from banana bread. However, care should be taken because, this bread, unlike the banana bread, tends to harden up fast but the Yogurt in this recipe helps to keep it moist for a longer period of time.

This cake is one of my favorite plantain recipes because of how easy it is to put together. It’s great as breakfast, snack for kids, or enjoy with friends over a cup of coffee or juice.

DIFFERENCE BETWEEN PLANTAIN BREAD AND BANANA BREAD

Though plantains and Bananas share some resemblance (you can read here to learn more) but Plantain bread is quite different from the banana bread. Banana bread has a softer texture with more banana integrity. However, the plantain bread is a little denser with a sweet but not so intense plantain flavor.

The best plantains to use for this recipe are the over-ripe plantains. This is when the flavor of your cake will really shine through.

CAN YOU FREEZE PLANTAIN BREAD?

Yes! Allow the bread to cool down to completely room temperature. Once cool, wrap it as explained above and freeze. It should stay fresh for up to 2 months in the freezer.

When you are ready to eat your bread, simply remove it from the freezer and allow it to come to room temperature. 

CAN YOU FREEZE PLANTAIN BREAD?

Yes! Allow the bread to cool down to completely room temperature. Once cool, wrap it as explained above and freeze. It should stay fresh for up to 2 months in the freezer.

When you are ready to eat your bread, simply remove it from the freezer and allow it to come to room temperature. 

Watch how it’s made:

HOW DO YOU KEEP PLANTAIN CAKE MOIST?

The best way to keep plantain bread moist for days is to wrap it tightly with a plastic wrap! Allow the bread to cool down completely before wrapping it. Then put the wrapped loaf in a large zip lock freezer bag or a plastic container with a tight-fitting lid. This will last on the countertop for up to 3 days and in the fridge for up to 6 days.

Some of our other favorite cake recipes:

• Chocolate Marble Cake
• Plantain Cake
• Classic Pound Cake
• Easy Moist Carrot Cake
• Easy Vanilla CupCake
• Lemon Yogurt Cake
• Red Velvet Cake

Is your Kitchen overstock with overripe Plantains? Don’t trash them, make this cake, you will be glad you did. Have fun and enjoy!

PLANTAIN CAKE/PLANTAIN BREAD (VIDEO)

This hearty plantain bread is sweet, moist, and delicious. Easy to make with the help of a few basic ingredients.

4.71 from 54 votes

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Course: Dessert

Cuisine: American

Keyword: homemade, quick

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 1 loaf

Calories: 246kcal

Author: Lola Osinkolu

Ingredients

• 2 cups flour
• 1 tsp Salt
• 2 Tsp baking powder
• 3/4 cup sugar
• 8 tbsp butter or 1 stick butter
• 2 plantains overripe
• 1/4 cup Yogurt
• 2 eggs
• 3 tbsp milk
• 1 tsp vanilla extract

US Customary - Metric

Instructions

• Preheat the oven to 350°F, then grease and flour the baking pan and set aside.
• Combine the flour, salt, and baking powder.
• Whisk, mash or blend the plantains till fairly smooth.
• Use a hand whisk to cream the butter and sugar for 2 to 3 minutes. Add the eggs one at a time and cream together until just combined. Add the Yogurt and vanilla and whisk together.
• Mix the mashed plantains with the creamed butter and add the mixture to the dry ingredients (flour, salt, and baking powder). Fold a couple of times until well mixed. (don't over mix).
• Stir in the milk and mix till combined.
• Pour the batter into the prepared baking pan. Smooth out the surface of the batter and bake for 50 minutes to 1 hr or till a tester or toothpick inserted into the middle of the cake comes out clean.

Video

https://www.youtube.com/watch?v=eKvLjVrBSvk

Notes

• The riper the plantain, the sweeter it is, so you may need to adjust the quantity of your sugar based on the ripeness of the plantain
• Don’t over mix the batter otherwise, the cake will come out tough.

Nutrition

Serving: 8g | Calories: 246kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 278mg | Potassium: 278mg | Fiber: 1g | Sugar: 18g | Vitamin A: 624IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg