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
Scale
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
