If you’ve been searching for a comforting, naturally sweet treat that feels like a warm hug from the inside, then this Easy Ripe Plantain Cake Recipe is about to become your new best friend. The magic of ripe plantains transforms into a moist, tender cake bursting with fragrant spices, offering a delightful alternative to traditional banana breads. Whether you’re an experienced baker or just starting out, this recipe is wonderfully forgiving and surprisingly simple, promising a memorable homemade dessert that everyone will rave about.
Ingredients You’ll Need
This Easy Ripe Plantain Cake Recipe revolves around a handful of ingredients that come together to create a perfect balance of flavor, texture, and aroma. Each component plays an essential role, from the natural sweetness of ripe plantains to the warmth of cinnamon and nutmeg, ensuring your cake turns out moist and flavorful every time.
- Overripe plantains: The riper, the sweeter and softer, perfect for a smooth pureed base with natural sweetness and moisture.
- Eggs (or flaxseed for a vegan version): Bind the ingredients, adding structure and richness to your cake.
- All-purpose flour (or gluten-free flour): The backbone of the cake, providing the perfect crumb and texture.
- Baking powder and baking soda: These leavening agents work together to make your cake rise beautifully and turn fluffy.
- Nutmeg, cinnamon, and salt: Classic spices that enhance the warm, cozy flavors and balance the sweetness.
- Sugar (optional): Adjust to taste if you want a sweeter cake, though ripe plantains already add natural sugar.
- Melted butter (or vegetable oil for a vegan version): Adds richness and moistness without overpowering the delicate flavors.
- Milk and yogurt (or plant-based alternatives): These keep the cake tender and add a slight tang that complements the sweetness perfectly.
How to Make Easy Ripe Plantain Cake Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 350°F. This is the perfect temperature that allows the cake to bake evenly, developing a golden crust while keeping the inside delightfully soft. Grease a 9-inch loaf pan thoroughly to ensure your cake releases easily after baking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mix not only distributes the leavening agents evenly but also ensures the spices are well blended, so every bite offers a harmonious flavor.
Step 3: Prepare the Plantains
Peel your overripe plantains and blend them into a smooth puree. Ripe plantains add a distinctive sweet earthiness and moisture that are the heart of this recipe. The smooth texture of the puree helps create a tender crumb in the final cake.
Step 4: Mix Wet Ingredients
To the plantain puree, add the eggs, melted butter, sugar (if using), yogurt, and milk, then mix thoroughly. This step combines all the liquid elements so they’re evenly distributed and ready to marry with the dry ingredients, imparting richness and moisture.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients. Be gentle and mix until just combined—overmixing can lead to a tougher cake. This approach keeps the cake light, yet holds all the wonderful flavors together in each slice.
Step 6: Bake the Cake
Pour your batter into the prepared loaf pan and place it in the oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The smell of baked plantain and spices will soon fill your kitchen, signaling that a delicious treat awaits.
Step 7: Cool and Serve
Let the cake cool in the pan for about 10 minutes. This rest period helps the cake set, making it easier to remove from the pan without crumbling. Then, transfer it to a wire rack to cool completely before slicing and enjoying.
How to Serve Easy Ripe Plantain Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of honey makes this cake shine with minimal effort. For a special touch, sprinkle chopped toasted nuts or coconut flakes on top to add a delightful crunch and an appealing look.
Side Dishes
This plantain cake pairs beautifully with a cup of freshly brewed coffee or spiced chai tea. If you want to turn it into a dessert, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for a lush, indulgent experience.
Creative Ways to Present
Slice and serve the cake as mini finger sandwiches with cream cheese or peanut butter spread. For a festive mood, top slices with fresh tropical fruits like mango or pineapple for a vibrant tropical twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover plantain cake in an airtight container at room temperature for up to three days to maintain its moisture and flavor. For longer storage, refrigeration is fine but expect a slight change in texture—just warm it gently before serving.
Freezing
This Easy Ripe Plantain Cake Recipe freezes wonderfully. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to two months, so you can always have a slice ready for later indulgence.
Reheating
To enjoy the cake just like fresh-baked, thaw frozen slices overnight in the fridge and warm them gently in the oven or toaster oven at low heat. This helps refresh the texture and reignite those inviting plantain and spice aromas.
FAQs
Can I use unripe plantains for this recipe?
It’s best to use overripe plantains because they are sweeter and softer, which helps create the moistness and natural sweetness in the cake. Unripe plantains are starchy and not as flavorful for this purpose.
Is there a vegan version of this Easy Ripe Plantain Cake Recipe?
Absolutely! Swap the eggs for flaxseed “eggs” and use vegetable oil instead of butter. Use plant-based yogurt and milk alternatives like almond or oat milk to keep it fully vegan without compromising taste.
Can I add nuts or dried fruits to the batter?
Yes! Adding chopped walnuts, pecans, or raisins can add great texture and flavor. Just fold them in gently during the final mixing stage before baking.
How long does this cake keep fresh?
Stored in an airtight container at room temperature, the cake stays fresh for about three days. Refrigerating can extend this to around a week, though the texture changes slightly.
Can I make muffins instead of a loaf?
Definitely! This batter works well for muffins too. Reduce the baking time to about 20–25 minutes and check for doneness with a toothpick. Muffins are perfect for individual servings on the go.
Final Thoughts
I truly hope you give this delightful Easy Ripe Plantain Cake Recipe a try because it’s a charming way to celebrate the humble plantain in a new, delicious form. It’s straightforward, flexible, and the result is a slice of cozy happiness that you’ll want to keep baking again and again. Happy baking and savor every flavorful bite!
Print
Easy Ripe Plantain Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Description
This Easy Plantain Cake is a moist and flavorful bread made from overripe plantains, perfect for breakfast or a snack. With warm spices like cinnamon and nutmeg, and the option to customize for vegan or gluten-free diets, this simple loaf combines natural sweetness and soft texture. Baked to perfection, it’s a comforting treat that is easy to prepare and deliciously satisfying.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 overripe plantains, peeled (the riper, the better)
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan option)
- 1/3 cup melted butter (or vegetable oil for vegan option)
- 1/4 cup sugar (optional, adjust to taste)
- 1/4 cup plain yogurt (or plant-based yogurt alternative)
- 1/4 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 thoroughly to prevent sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
- Prepare the Plantains: Place the peeled overripe plantains into a blender or food processor and blend until you achieve a smooth, lump-free puree.
- Mix Wet Ingredients: In a separate bowl, combine the plantain puree with eggs (or flaxseed mixture), melted butter, sugar, yogurt, and milk. Whisk these together until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- 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, indicating the bread is fully cooked.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing and serving.
Notes
- For a vegan version, substitute eggs with flaxseed meal and use plant-based milk and yogurt.
- The riper the plantains, the sweeter and more flavorful the bread will be.
- You can adjust the sugar quantity depending on your sweetness preference or omit it for a less sweet bread.
- Ensure not to overmix the batter to maintain a soft, moist texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
