If you love plantains nearly as much as banana bread, this plantain bread recipe is your new favorite. It’s tender, sweet, and moist — and a beautiful twist on classic banana bread using ripe plantains. With just one bowl and simple ingredients, it’s one of the easiest quick breads you’ll make this year.
Whether you’re making it for breakfast, dessert, or a snack with coffee or tea, this version is easy enough for everyday baking yet special enough for holidays.
Why Ripe Plantains Make This Bread So Good
The number one secret to delicious plantain bread is using very ripe plantains — the ones that are yellow with brown or black spots. As plantains ripen, their starches convert to natural sugars, making the bread moist, sweet, and richly flavored without adding too much sugar.
Ingredient Breakdown: What Each Does (And Smart Swaps)
Plantain bread has become a favorite of ours to enjoy with coffee. We absolutely love the smell as it reminds of us banana bread.
If you are not familiar with plantain cake, you are in for a treat.
Ripe Plantains: Sweetness + Moisture (Why it matters): Ripe plantains give natural sweetness and moisture, much like bananas do in banana bread.
Substitutes: If you have bananas instead, go ahead — this recipe is versatile and can turn into a banana loaf.
In Haiti, we eat a lot of plantains, from frying (Bannann peze) to boil or learning how to boil plantain, and even to sometimes grilling. However, transforming this underrated power food to a cake or bread is the best creation you’ll treat yourself and your family to all year.
This recipe works for Easter and all major holidays, as it is elegantly served on the breakfast or tea table.
You’ll need the following ingredients to make this bread:
2 Plantains: The plantains must be very ripe. They make this bread moist and is imbedded with sweet plantain flavor.
1 cup Gluten Free All-Purpose Flour: If you are unable to use or find the all-purpose gluten free flour, feel free to opt in for the gluten-free pancake and waffle mix. Look for flour brands with ingredients that’s easy to pronounce. Keeping it simple is the key to making this bread.
¼ Cup Sugar (Plus More If Needed): Try sticking to regular granulated sugar if you can, or raw cane sugar.
If you decide to use another sugar such as coconut sugar to sweeten this plantain bread, thought it will add extra depth of flavor, it may alter the taste of this recipe. With that being said, we recommend you use whichever sweetener that you feel comfortable with.
1 Stick Salted Butter: The butter must be softened. This will help to create that creamy soft texture in the bread.
2 Teaspoon Bèlans: Will add depth of flavor.
2 Large Eggs: Not only the eggs will bind the ingredients, but the eggs will also add richness to the plantain bread while keeping it moist and help with the elevating process.
½ Cup Sour Cream: Just like the eggs, sour cream is also added to help keep the bread moist and flavorful.
1 Teaspoon Vanilla Extract: It is best to use vanilla extract instead of vanilla imitation. The vanilla extract will help the flavors from the nutmeg and plantain come to life.
¼ Kosher Salt: The salt will make all the flavors pop!
How To Make This Plantain Cake
This bread is by far our favorite to make! If you are familiar with banana bread, it is pretty much the same method.
The key is to make sure the plantain is ripe enough or soft enough.
Once it starts turning yellow with brown or black spots, just like a banana, then it’s time to turn it into a dessert.
This bread/cake can be served for breakfast, lunch, or dinner. It’s the BEST! Here’s what you’ll need to do.
Get the oven ready. Pre-heat the oven to 350 degrees.
Prepare the batter: Cut the plantains in small pieces to make it easier to mash. Feel free to use a potato masher if needed. A fork or electric hand mixer will also work if the plantains are super soft.
Mash the plantains.
Next, add in the butter, eggs, sugar, baking powder, nutmeg, and vanilla extract one at a time while mixing to cream together. Continue to combine to a smooth consistency.
Fold in the flour and sour cream; alternate between each fold.
Bake the plantain bread / plantain cake: Pour the batter into a greased loaf pan or Bundt pan.
Bake for 50 minutes or until toothpick comes out clean. Let cool and enjoy for breakfast or with tea in the evening.
Frequently Asked Questions (FAQ):
Yes, you can use bananas in place of plantains and follow the same steps to make this bread. The riper the plantains, the sweeter they will be. In the end, it will taste as if you were eating banana bread.
Yes, you can freeze plantain in the freezer for up to 6 months. We recommend that you peel the plantains first before freezing them, as it will make it easier for you to handle when ready to cook.
To prolong the life of ripe plantains, transfer the ripe plantains in a refrigerator safe bag then store in the fridge for up to 1 week. As the plantains become softer, they may release fluid. This container or bag will keep the fridge clean.
Both ripe or green plantains will last longer in the refrigerator.
It depends. If the plantains are ripe / or extremely yellow, they will taste like banana, but we do not recommend eating them raw as the taste and texture may be tough and may feel grainy. We recommend you cook the plantains first before eating them.
Plantain is considered as a power food. Although they are underrated, they can help with weight loss. Plantains are rich in fiber which will help keep you feeling full longer.
Absolutely. The sweetness increases as the plantain ripens.
Yes, you can — swap eggs with flax eggs, butter with oil or coconut oil, and sour cream with vegan yogurt.
How To Store Your Plantain Bread
It is very simple to store this bread.
The ingredients such as the sugar and eggs will keep the bread soft as it sits on the counter (covered). However, the sugar in the eggs will act as a humectant, meaning the sugar will retain and or preserve the moisture from the surrounding area.
The cold air from the fridge will cause the plantain bread to become dry.
Never store the plantain cake in the freezer as it will also cause to become dry and tough.
Place your cooled bread/cake on a plate and cover it in plastic wrap. If you do not have a plastic wrap, aluminum foil will work or store it in an airtight container.
The cake will last at room temperature up to 3 days on the counter.
Recipe Tips
- Buy the plantains ahead of time. It is always good to look for or opt in for already ripe plantains.
- Add natural sweetness. As the plantains ripens and softens, once mashed it will add moisture and sweetness to this recipe.
- Use soft ripe plantains. The best plantains to use for this recipe are the ones that are spotty, dark, and soft.
- Mash well. Use a fork to help you mash the plantains if the electric mixer is not working the way you would want it to work. Sometimes plantains can be tougher to mash than bananas. If you occur this problem, start the mashing with a fork then finish it with the mixer.
- Let the bread cool a little before you eat. You will definitely be tempted to devour this bread. Resist the temptation. Allow the plantain bread to cool off first before cutting into it. Let it cool for at least 15 minutes before cutting it.
- Retain moisture. We do not recommend you store the bread in the fridge or freezer as this may cause it to love moisture.
- Get creative. Change things up a bit by being creative with this bread. Feel free to add your favorite nuts or fruits to this bread. I tis also great with dry fruits, and chocolate chips.
How To Enjoy It
Enjoy a slice of your delicious bread with coffee, tea, warm milk, as a side for dinner, or with butter in the morning for breakfast.
More Cakes To Enjoy
If you loved this plantain bread recipe, we urge you to try this French Style lemon cake next. We also suggest trying our Haitian cake and any of the cakes listed below.
Carrot Cake Bread – Loaf Recipe
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Plantain Bread With Chocolate Chips Recipe (Plantain Cake)
Equipment
- Oven
- Hand Whisk
Ingredients
- 2 plantains very ripe
- 1½ cup all-purpose flour; or use gluten-free pancake and waffle mix
- 1 cup light brown sugar
- 1 stick unsalted butter soften
- 2 tsp. Bèlans Dessert Spice Blend;
- ¼ Tsp. Kosher Salt
- 2 large eggs
- ½ cup sour cream
- 2 teaspoon vanilla extract
- ¼ cup Evaporated Milk;
- about 1 cup chocolate chips; optional
Instructions
- Get the oven ready. Pre-heat the oven to 350 degrees. Prepare the batter: Cut the plantains in small pieces to make it easier to mash. Feel free to use a potato masher if needed. A fork or electric hand mixer will also work if the plantains are super soft. Mash the plantains. Next, add in the butter, milk, eggs, sugar, salt, Belans, sour cream, and vanilla extract one at a time while mixing to combine the ingredients together. Continue to combine. For better results, use a hand mixer.
- Fold in the flour and chocolate chips (if using); alternate between each fold. Bake the plantain bread / plantain cake: Pour the batter into a greased loaf pan or Bundt pan. Bake for 50 minutes or until toothpick comes out clean. Let cool and enjoy for breakfast or with tea in the evening.
Rhoda says
This recipe has become a favorite for hubby and me. I’ve made it several times and it’s always delicious! At hubby’s suggestion, I added raisins and though he’s not a bread guy, he couldn’t stop eating it. Got a batch in the oven as I type this. 🙂 Thank you!
Mirlene says
Now I have got to try it with raisins! Thank you for the tip, Rhoda.
Andrea says
I made this last night and it turned out very well. It’s good with some plain yogurt on top. Might try less butter next time. Thank you for the recipe. It’s very easy.
L S says
It’s funny I think I’m the only commenter who has actually made the cake, and i must say it is delicious. I highly recommend it. It tastes like a banana bread cake. I do want to make two suggestions about the recipe. The first is revise instruction no. 3 changing it to cream the following ingredients mixing them one at a time in the listed order, or something like that. I added everything to the mixing bowl as listed then I saw that I wasn’t supposed to do that at the end. The other thing is your instructions don’t mention what to do with the plantains after you mash them. I ended up mixing them in after item no. 3, but it would be helpful if you could make that clearer for future readers. Nevertheless, thank you for providing such a delicious recipe and it will definitely become a staple in my home. 😀
Mirlene says
Thank you very much for your thoughtful comment! 🙂 Glad it turned out well for you.
L says
I’m making the cake again today and now see where I overlooked the directions for what to do with the plantain. My apologies!
Mirlene says
Thank you!
Laavida says
This looks great. Haitian food is amazing! Do you think I can use plantain and cassava flour instead? Would you substitute anything for the sour cream? I look forward to your feedback bc I want to make this tomorrow. Merci beaucoup!
Mirlene says
Hello Laavida!
Thank you! I not not used cassava flour to Mae this bread. But you can use plain greek yogurt in substitution of the sour cream. I hope this helps.
Laavida says
Good suggestion. I’ll try to make it with plantain flour tonight.
Mirlene says
Thank you! Would love to know how it turns out for you.
Shira says
I will substitute cashew yogurt fir the sour cream ans coconut oil for the butter to make this vegan
Mirlene says
Sounds good! I would love to know how it works out.
Eavie says
Hello Mirlene, this looks so good, i am going to make it I usually make banana bread. This will be nice to make for a change. I am West African and I love plantains prepared in any form. Can I make this without the sour cream? Thank you for sharing your recipe.
Mirlene says
Thank you, Eavie! Yes, you can make this without sour cream. I hope you enjoy it.
avis says
Hi, I’m wondering if you use black plantains rather than yellow, could you leave out he sugar?
Mirlene says
Hi Avis,
Not sure what you mean by black plantains. However, yellow ripe plantains work well. They are sweet and soft as well as the closest to bananas. Instead of sugar, you can also use honey. Be mindful it will alter the taste. I would love to know how your bread turns out.
Ajua says
hey just referring to what he/she means by black plantains- they’re really really REALLY ripe yellow plantains
Simone says
I have no butter in my house! Do you think I can use coconut oil instead??
Mirlene says
I have never tried it with coconut oil. However, I have used vegetable oil.
Kourtney Johnson says
I don’t have gf pancake mix can I just use regular pancake mix?
Mirlene says
You can. However, I would be careful as you do not want the texture to be too runny. You may also use regular flour and add a 1 teaspoon baking soda and 1 teaspoon baking powder.
Mirelle says
Looks delicious..YUM!
Helena says
I love this plantain bread! I really want to make it! 🙂
MDesir says
Good and thank you. I hope you enjoy it!
Stephanie Simmons says
Wow this looks incredibly delicious! I love that it’s GF too so you can be sure to meet your guest’s dietary needs during the holidays!
MDesir says
Thank you, Stephanie!
Chef Mireille says
Plantains are one of my all time favorite foods in the entire world. I use them and all their versions in both sweet and savory dishes and this is one I definitely want to try!
MDesir says
I love plantains too, Mereille. Thanks for reading!
Kari Heron says
Big and serious! The Jamaican in me wants to hug you, call this “Wicked!” and give you a 21 gun salute. Seriously, MUST try this recipe. Thanks for sharing.
MDesir says
Haha! You are funny. Thank you, Kari!
Carol Little R.H. @studiobotanica says
I have never made plantain bread or cake. This looks easy and delicious! Thanks for the recipe.
Looks like one to try!!
MDesir says
Thank you, Carol.
Renu says
The cake is super moist and soft and the texture looks amazing. I would love to have this with some hot coffee and some books by the side.
MDesir says
It is great with coffee.
Krista Price says
I love that you used gluten-free pancake mix for this recipe! I actually have more than I know what to do with, so I’ll definitely be trying this recipe! It looks great!
MDesir says
Good! Now you have an excuse to use the mix. I hope you enjoy it. Thank you!
Catherine Baez Sholl says
Hey, island neighbor! I grew up in the Dominican Republic and eating plantains all the time. I’ve never made a bread with it, though. Definitely gonna try this one!
MDesir says
Well, hello neighbor!!! I hope you try it. it’s sweet, soft and it is perfect for breakfast.
Tina says
Yum! I love plantains, but have never had it as a bread. I cannot wait to make this. One quick question, do you know if I can use spelt flour instead of the GF pancake mix?
MDesir says
Yes, you can use spelt flour instead of GF flour.
Yang says
Plantain breads sound amazing! I look forward to trying this. 🙂
Meredith says
I have never made plantain bread but always see them at the grocery store! Pinning to make soon!
MDesir says
Now you have a reason to pick them up. It’s delicious! Just make sure you get the ripe ones.
Anna Hettick says
I’ve never had a plantain but I keep seeing delicious recipes for them that make me want to try them! Including this bread!
Jacqueline Debono says
This plantain bread looks and sounds delicious! It’s hard to find plantains here in Italy, but I’d love to try this recipe with banana.
MDesir says
it is actually the same concept as banana bread. Enjoy!
jennifer says
It looks so moist and yummy and I bet makes the house smell delicious while baking! ahhhh!
MDesir says
Thank you, Jennifer!
Stine Mari says
I love banana bread, it’s so comforting. I would love to try using plantains instead, it’s so delicious.
MDesir says
Thank you, Mari. It is as comforting, especially with butter on top, YUM!
April says
I think I have had so many banana breads already that it is about time to switch to something healthier and… different! This easy plaintain bread looks so good AND it is gluten-free which is just what I need – thank you!
Kelly Anthony says
I’ve never made banana bread with pancake mix but what a great idea. I’m excited to try your version of plantain bread.
MDesir says
It’s different but it works! Thanks for reading, Kelly!
ChihYu says
What a gorgeous and delicious cake. Saving it for later !
MDesir says
Thank you!
Amanda says
I love the idea of using plantains! What a fun twist on the typical banana bread and cake. Adding this to my baking list! Thanks for sharing.
MDesir says
Thank you, Amanda!
Maddy says
Wow, this looks so delicious! Especially that picture with butter on top… I’m drooling over here!
I love this idea! Thank you for sharing 🙂
MDesir says
I’m glad you like it! Thank you, Maddy!
Cheese Curd In Paradise says
I love plantains, but have never thought to bake with them before! What a great, and yummy, idea!
MDesir says
Thank you!
Katie Beck says
Never ever baked with plantains before!! I have eaten them, fried like little chips (and loved them) but not in a cake. Sounds wonderful!
MDesir says
You are in for a treat! Just make sure the plantains are ripe before baking with them. Thank you, Katie!
STACEY CRAWFORD says
I have not had plantain cake before, but love plantains in tostones, mofongo, and as chips. I need to wear gloves to peel and slice them or my fingers will turn black. Looks delicious!
MDesir says
I don’t like peeling them either. Especially when they are really green. I love mofongo! I need to makes some soon.
Jean says
I’ve never had plantain bread before but this looks absolutely delicious! I really like banana bread so I’m sure I would love this as well.
Cynthia | What A Girl Eats says
That bread sounds fabulous! I love that it’s gluten free!
Jeannette says
I love “platanos”! Platanos is plantains in Spanish. We literally eat them with almost everything in our Puerto Rican meals. Thank so much for this. Now that we have discovered a possible gluten allergy in my son, this is exactly what we need for a holiday snack he can actually have. Banana bread is usually a staple bread for us during the holidays, now we can have platanos!
MDesir says
That’s sweet, Jeannette. Thank you. We are slowly making a switch to gluten-free as well…slowly. We have to make the switch, as well as our children, have a gluten allergy. Enjoy the holidays! I hope he likes the bread.
Raia Todd says
I’ve never baked with plantains before. This cake looks so delicious, though, I might have to try it!
Joni Gomes says
I married into a hispanic family and we always have some sort of plantain side dish or snack around! This cake looks incredible! I need to make it for my family, I know they would love it!
MDesir says
AWWW thank you, Joni. Please do make it for them. It’s great for breakfast as well.
Tessa Simpson says
I fell in love with plantains only in the last couple years…they are so amazing…ripe OR green!! What a yummy variation!
MDesir says
Welcome to the plantain club!
Renee D Kohley says
This looks amazing! What a fun treat! Thank you for sharing this!
Bev says
Holy Cow!! This looks incredible! What a stellar recipe packed with so much beauty and flavour. I can’t wait to make this to go with a cup or two of tea. Thanks for another great recipe.
MDesir says
Thank you, Bev!
Gingey Bites says
This looks lovely and I can only imagine how great it tastes. Plantains are a little harder to get hold of in the UK but I will give this a try with bananas!
Gloria says
I have never worked/cooked with plantain. I do remember enjoying it when I was in St.Lucia. This looks like a great recipe to experiment with. I will look for some next time I grocery shop.
MDesir says
Wonderful! I hope you enjoy it!