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
Scale
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.
