Description
This Easy Plantain Cake, also known as Plantain Bread, is a moist and flavorful treat that combines ripe plantains with warm spices like cinnamon and nutmeg. Perfect as a breakfast item or a snack, this recipe is versatile and can be adapted to be vegan or gluten-free. Its soft texture and natural sweetness from overripe plantains make it a delightful alternative to traditional banana bread.
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 (the riper, the better), blended into a smooth puree
- 2 large eggs (or 2 tablespoons flaxseed mixed with 6 tablespoons water for vegan version)
- ½ cup sugar (optional, depending on sweetness preference)
- â…“ cup melted butter (or vegetable oil for vegan version)
- â…“ cup yogurt (or plant-based yogurt alternative)
- â…“ cup milk (or plant-based milk alternative)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose or gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Prepare the Plantains: Peel and blend the overripe plantains until you achieve a smooth, creamy puree, which will provide moisture and natural sweetness to the cake.
- Mix Wet Ingredients: To the plantain puree, add the eggs (or flaxseed mixture), melted butter (or oil), sugar if using, yogurt, and milk. Mix well until all wet ingredients are thoroughly incorporated.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use overripe plantains with blackened skins for the best sweetness and flavor.
- For a vegan version, substitute eggs with flaxseed eggs and use plant-based milk, yogurt, and oil instead of dairy products.
- You can adjust the sweetness by modifying or omitting the sugar since ripe plantains are naturally sweet.
- Ensure not to overmix the batter to keep the cake light and moist.
- Test doneness with a toothpick near the center of the loaf; it should come out clean or with a few moist crumbs.
