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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.

ONLY USE THE RIPEST PLANTAINS

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

PLANTAIN CAKE/PLANTAIN BREAD (VIDEO)

This Plantain cake is really tasty, inexpensive and so easy to make. They are great as breakfast, snack for kids or enjoy with friends over a cup of coffee or juice.
4.6 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: homemade, quick
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12 slices
Calories: 246kcal
Author: Lola Osinkolu

Ingredients

  • 2 Cups Flour
  • 1 Tsp Salt
  • 3/4 Cup Sugar
  • 8 tbsp Butter 113g or 8 Tbsp or 1 stick butter
  • 2 Tsp baking powder
  • 2 plantains over ripe
  • 1/4 Cup Yogurt
  • 2 Eggs
  • 3 tbsp Milk
  • 1 Tsp Vanilla extract

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 whisked butter mixture then add the mixture inside 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.

Notes

  • I used vanilla as my flavor today. However, you can use nutmeg, cinnamon, allspice, or any other flavor of your choice.
  • As much as you want to add a type of flavor to your cake, these flavors should complement the cake and not overwhelm it. Therefore, add just enough flavor and don’t mask the plantain taste in your Cake.
  • 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
  • As much as you want to make sure the plantain is well mashed, it is best to leave it thick and lumpy. Try not to puree it. You can use a hand mixer as I did, it will do the job just fine. Likewise, you can use a Potato masher or fork but I will advise against blending it.
  • 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

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

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Recipe Rating




Kimberly

Sunday 20th of September 2020

At which point do u add the milk and vanilla?? After the yogurt?

Amy

Monday 31st of August 2020

Hi! I made this recipe twice so far and it is fabulously delicious. The second time I put rum instead of vanilla :) and 1/2 cup of maple syrup instead of sugar.

Felix Bokormi Kwame

Tuesday 2nd of June 2020

Hi chef! I don't have any measuring equipments to measure my ingredients but I really want to do this cake. Because now plantain is out of season and I have 11of it that is over riped and I don't want it to go waste at all. ( But is not bigger in size). Please any idea on how to go about it??

Marie-ANGE

Saturday 23rd of May 2020

Hello chef Lola I found your recipe on the 21st and make it on the 22rd and i congratulate you because this cake is fabulous. The next time i will use less sugar because my plantains are very sweetened.

Keirsten

Saturday 9th of May 2020

Hi about the banana bread is it optional to put the yogurt

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