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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.
4.7 from 46 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

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Recipe Rating

Restituta Cadungog

Monday 15th of August 2022

Recipe looks simple. I will try it. Love the instructions, it’s very clear to follow.

linda ehikhamen

Wednesday 27th of July 2022

I’ve tried this recipe several times now, love it every time. Most of the time, though, I only have 1 or 2 plantains and lots of bananas, and I always make double recipe, so I used more bananas and I love it WAY better than banana bread made with just bananas. I also use half coconut oil, half butter. Right now my recipe is in the oven and I only had milk, no yogurt. I’ll let you know if it turned out.

Mark Niclas

Monday 23rd of August 2021

Delicious!!! I followed your recipe and added 1/2 cup chopped walnuts and this cake is now a favorite in my family. Being raised in Miami Beach - I used to pan fry plantains topped with sugar - thank you for this amazing recipe. Moist - beautiful fragrance and a delicious baked bread. I am so happy to add this to my favorites.

Lillieth Miller

Tuesday 29th of June 2021

I love plantains, they are so versatile. I was glad when I found your recipe for making a cake with them which I've never tried before. It turned out brilliant. Will definitely be making more in the futre. Delicious and easy recipe too. Thank you Lola


Tuesday 29th of June 2021

Came out good