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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.


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.


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.


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. 


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:


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.


One essential requirement for making plantain bread is to use ripe plantains. Once the skin gets darker, and the plantain begins to get too soft for frying or baking, then it’s time to make plantain bread.

Letting your plantains ripen even longer until they become so soft and the skins are almost totally black will make your bread even sweeter, more flavored, and richer.

Some of our other favorite cake recipes:

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

Freshly baked Plantain Cake loaf served in a plate


This hearty plantain bread is sweet, moist, and delicious. Easy to make with the help of a few basic ingredients.
4.68 from 56 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: homemade, quick
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 loaf
Calories: 246kcal
Author: Lola Osinkolu


  • 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


  • 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.


  • 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.


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

Thanks for stopping by. Let’s connect!

You can find me on Facebook, and Instagram.  I love keeping in touch with all of you!

If you make this Plantain Cake, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen

Recipe Rating

Islameeyah Mohammed

Wednesday 26th of July 2023

Hi lola, thank you so much for this recipe Can I please know what kind of yogurt to use or possible substitutes? Thank you.

Lola Osinkolu

Tuesday 30th of January 2024

Plain whole milk yogurt, you can also use canned coconut milk.


Friday 10th of March 2023

Hello from the French West Indies (Martinique). I don't know if I should thank you or curse you :). This cake is so delicious and very, very addictive. I added some 70% dark chocolate chips (20gr) to it. I made it yesterday evening and am ashamed of what's left of it less than 24 hours later. There are only two of us at home.

Chef Lola's Kitchen

Sunday 30th of April 2023

So delicious 😋😋😋. Well done, Geraldine.


Tuesday 18th of October 2022

Thank you so much for the recipe! I've been cooking banana bread for long, but this time had over-ripe plantains and found your recipe. No way I am going back to my old one, cause this loaf disappeared in a couple of hours ) Cooking it again right now )

Chef Lola's Kitchen

Wednesday 19th of October 2022

That's great, Tatiana. Glad that you enjoyed and preferred this recipe. Keep enjoying it.👍👍


Saturday 8th of October 2022

Delicious, much better than banana bread. This is a keeper recipe. Thank you Lola!!!!

Substitutions and changes: vegan yogurt (Harmless Harvest plain) Reduced sugar to 1/2 cup (1/4 cup each light brown and white) Doubled the recipe, using 1 cup of almond flour, 3 cups of AP flour. Added 1/2 cup of poppy seeds. Used olive oil to make up for the reduced butter I had on hand. Used 2 hen eggs and 2 flax eggs. Baked for 95 minutes in 2 loaf pans prepared with parchment paper, no greasing of pan or paper.

Chef Lola's Kitchen

Sunday 16th of October 2022

This is great, Deborah. I am happy you customize the recipe to suit your taste. Great Job.

Victoria Idowu

Saturday 8th of October 2022

Hi Lola, I just made mine and it came out so nice. The recipe is so simple and the ingredients easily available. I tweeked the recipe a bit, used brown sugar instead of white, also used oat flour for half of the flour requirement.

I baked two added raisins in one and chocolate chips in the other. It's so lovely.

I will try to upload the pictures on Instagram.

Chef Lola's Kitchen

Sunday 16th of October 2022

Great, Victoria. I am happy you made the bread to your taste, and came out well. Feel free to tag me on Instagram when you upload the picture.