Description
This easy Plantain Cake, also known as Plantain Bread, is a moist and flavorful baked treat made with ripe plantains, warm spices, and a tender crumb. Perfect as a breakfast, snack, or dessert, this recipe offers a delicious way to use overripe plantains with options to make it vegan and gluten-free.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 3 overripe plantains, peeled and pureed
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan version)
- ¼ cup melted butter (or vegetable oil for vegan version)
- ¼ cup plain yogurt (or plant-based yogurt)
- ¼ cup milk (or plant-based milk)
- ½ cup sugar (optional, adjust based on ripeness of plantains)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan thoroughly to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of the leavening agents and spices.
- Prepare the Plantains: Peel the overripe plantains and blend or mash them into a smooth puree. The riper the plantains, the sweeter and more flavorful the cake will be.
- Mix Wet Ingredients: In a separate bowl, combine the plantain puree with the eggs (or flaxseed mixture), melted butter (or oil), sugar, yogurt, and milk. Mix thoroughly until smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, folding gently. Stir only until just combined to avoid overmixing, which can make the cake tough.
- Bake: Pour the batter evenly into the prepared loaf pan. Place it in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing. Serve plain or with your favorite spread.
Notes
- Use very ripe plantains for maximum sweetness and moisture.
- For a vegan version, substitute eggs with flaxseed egg and use plant-based milk and yogurt.
- Adjust sugar according to the sweetness of your plantains; overripe ones might not need any additional sugar.
- Make sure not to overmix the batter after adding the dry ingredients to ensure a tender crumb.
- Storage: Keep the cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
