If you’re searching for a sweet, moist, and delightfully simple treat, look no further than this Easy Plantain Cake/Plantain Bread. It’s the kind of bake that brings a burst of tropical flavor to any table and is beginner-friendly enough for anyone to master. With ripe plantains as the star ingredient, you’re rewarded with a cake that’s subtly caramelized, gorgeously fragrant, and perfect as a snack, breakfast, or dessert. This recipe is one of those gems that make you wonder why plantains aren’t always in your baking rotation!
Ingredients You’ll Need
Easy Plantain Cake/Plantain Bread calls for a handful of pantry staples and a couple of lusciously ripe plantains. Each ingredient has its own role, working together to create a loaf with the perfect tender crumb and just the right hint of spice.
- Ripe plantains: Go for mostly black-skinned, soft plantains for maximum sweetness and moistness.
- Granulated sugar: Adds just the right amount of sweetness to balance the plantains’ flavors.
- Eggs: Provide structure and help the cake rise into a fluffy loaf.
- Vegetable oil or melted butter: Keeps the bread moist for days and adds a subtle richness.
- Vanilla extract: Enhances the aromas and brings a warm, inviting note to every bite.
- Milk (dairy or non-dairy): Loosens the batter for a tender crumb – use whatever you prefer.
- All-purpose flour: The backbone of the cake, giving it just enough body without heaviness.
- Baking powder: Lifts the loaf, making it beautifully light and fluffy.
- Baking soda: Works with the acidic plantains to create an irresistible tender texture.
- Cinnamon: Brings a cozy hint of spice that highlights the plantain’s natural sweetness.
- Salt: Rounds out and deepens all the flavors in every mouthful.
- Nutmeg (optional): For extra warmth, add a pinch of fragrant nutmeg if you wish.
- Chopped nuts or raisins (optional): A fun way to add crunch or bursts of juicy sweetness!
How to Make Easy Plantain Cake/Plantain Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and either grease it thoroughly or line it with parchment paper for easy removal. This simple step ensures your Easy Plantain Cake/Plantain Bread comes out neatly every single time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your mashed ripe plantains, granulated sugar, eggs, oil or melted butter, vanilla extract, and milk. Whisk everything together until the mixture is smooth, luscious, and flecked with golden plantain. This creamy base is where all the sweetness and moisture begin!
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and optional nutmeg. This step evenly distributes the leaveners and spices, promising a well-risen, evenly flavored cake.
Step 4: Bring Everything Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. If you love a little crunch or some chewy bites, now’s the moment to fold in your nuts or raisins. The batter should look soft and thick, with no streaks of flour remaining.
Step 5: Bake!
Pour the finished batter into your prepared loaf pan and smooth the top with a spatula. Slide the pan into the oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and your kitchen smells absolutely divine.
Step 6: Cool and Enjoy
Once baked, let the loaf cool in the pan for about 10 minutes (this prevents it from breaking apart). Then carefully transfer your Easy Plantain Cake/Plantain Bread to a wire rack to cool completely before slicing. Good luck resisting a sneaky warm slice!
How to Serve Easy Plantain Cake/Plantain Bread
Garnishes
Add a dusting of powdered sugar, a drizzle of honey, or a sprinkle of extra cinnamon on top before serving. For a festive look, scatter a few chopped nuts or more raisins over the cake—simple touches that make your Easy Plantain Cake/Plantain Bread look bakery-worthy.
Side Dishes
Pair slices with a cup of strong coffee, a glass of cold milk, or a scoop of creamy vanilla ice cream for an indulgent dessert. On brunch tables, it’s delicious alongside yogurt, fresh berries, or even a handful of tropical fruit to keep those Caribbean flavors alive.
Creative Ways to Present
Try baking the batter as muffins for an on-the-go treat, or slice the loaf and toast it lightly in a pan with butter. You can even serve cubes of the cake on a platter with toothpicks and a dipping sauce (think caramel, chocolate, or passionfruit) for party-ready nibbles.
Make Ahead and Storage
Storing Leftovers
To keep your Easy Plantain Cake/Plantain Bread at its best, store leftover slices in an airtight container at room temperature for up to three days. If your kitchen runs warm, stash it in the fridge for extra freshness without sacrificing moisture.
Freezing
This bread freezes beautifully! Slice the cooled loaf and wrap individual pieces or the whole loaf tightly in plastic wrap, then place in a freezer bag. It’ll keep for up to two months—perfect for sudden snack cravings or surprise guests.
Reheating
For a just-baked experience, warm leftover slices gently in the microwave for 10–20 seconds or toast them in the oven at 300°F until heated through. This little step revives their magic and fills the room with that fabulous plantain aroma all over again.
FAQs
Can I use bananas instead of plantains in this Easy Plantain Cake/Plantain Bread?
Bananas and plantains have different textures and sweetness levels, but in a pinch, you can use very ripe bananas—just expect a softer, slightly different-tasting cake. For the signature taste, ripe plantains really are best!
Do I have to use nuts or raisins?
Nope! They’re completely optional. The Easy Plantain Cake/Plantain Bread is delicious on its own, but the add-ins let you customize it with extra texture or fruity bites.
Can I make this recipe vegan?
Absolutely! Swap the eggs for flax eggs, use dairy-free milk, and opt for vegetable oil instead of butter. The loaf still bakes up tender and full of flavor.
Why did my cake turn out dense?
Over-mixing the batter or using plantains that aren’t fully ripe can make the loaf dense. For the fluffiest Easy Plantain Cake/Plantain Bread, fold the ingredients gently and always go for the ripest plantains you can find.
Can I use this recipe for muffins?
Yes! This batter can be portioned into muffin tins—just bake at 350°F for 18–22 minutes, and you’ll have irresistible plantain muffins perfect for grab-and-go snacking.
Final Thoughts
There’s something truly special about baking up a loaf of Easy Plantain Cake/Plantain Bread and watching it disappear slice by slice. Give this joyful, tropical recipe a try—it’s simple, forgiving, and always a crowd-pleaser. Share it with friends, family, or keep every delicious crumb for yourself—you simply can’t go wrong!
Print
Easy Plantain Cake/Plantain Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert or Snack
- Method: Baking
- Cuisine: Caribbean or West African
- Diet: Vegetarian
Description
This Easy Plantain Cake, also known as Plantain Bread, is a delightful tropical treat that balances the natural sweetness of ripe plantains with warm spices. Moist and flavorful, this plantain loaf is perfect for breakfast, snack time, or dessert.
Ingredients
For the Plantain Batter:
- 2 large ripe plantains (mostly black-skinned, peeled and mashed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon nutmeg
- 1/2 cup chopped nuts or raisins
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a bowl, combine mashed plantains, sugar, eggs, oil, vanilla, and milk. Whisk until smooth.
- Combine Dry Ingredients: In another bowl, mix flour, baking powder, baking soda, cinnamon, salt, and nutmeg if using.
- Blend Batter: Gradually add dry ingredients to wet mixture. Stir until just combined. Fold in nuts or raisins.
- Bake: Pour batter into the pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- The riper the plantains, the sweeter the cake.
- This recipe can be made into muffins—bake at 350°F for 18–22 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
