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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. They are great as breakfast, snack for kids or enjoy with friends over a cup of coffee or juice.

Course Dessert
Cuisine American
Keyword homemade, quick
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 slices
Calories 209kcal
Author Lola Osinkolu


  • 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


  • Preheat the Oven to 350 F
  • Grease and Flour the Baking Pan and set aside
  • Combine the Flour, Salt and Baking powder and set aside
  • Mash or blend the Plantains till fairly smooth and set aside
  • Cream together the Butter and Sugar for 2 to 3 minutes. Add the Yogurt and cream it together, add the eggs one at a time and cream together as well. Then stir in the mashed plantains.
  • Combine the wet ingredients together with the dry ingredient and fold a couple of times.
  • 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.



  • 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 compliment 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 like 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.


Serving: 8g | Calories: 209kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 41mg | Sodium: 311mg | Potassium: 186mg | Fiber: 0g | Sugar: 19g | Vitamin A: 65IU | Calcium: 74mg | Iron: 1.7mg