If you love plantains, your dreams just came true with this plantain bread! This plantain cake / bread is gluten-free, delicious, and is a perfect alternative to banana bread and a great way to use your ripe plantains.
This gluten free plantain bread recipe is moist, tender on the inside, and is filled with spiced sweet plantain flavor. It’s everything a plantain cake should be, whether it is made gluten-free or not!
This plantain bread takes the classic recipe of banana bread to the next level with elevated flavor from the nutmeg.
This plantain bread / plantain cake is possibly the easiest cake you’ll made this year. Requires only one bowl and a hand mixer. No complicated ingredients or techniques to prepare this super moist, easy, gluten free bread.
Recipe Ingredients
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.
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 Baking Powder: The baking powder is used to help the bread rise and make it nice and fluffy.
1 Teaspoon Nutmeg: 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.
How To Store Your 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 to 4 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 (Plantain Cake) Recipe
Equipment
- Oven
Ingredients
- 2 plantains very ripe
- 1 cup gluten-free pancake and waffle mix
- ¼ cup sugar
- 1 stick salted butter soften
- 2 teaspoon baking powder
- 1 teaspoon nutmeg
- ¼ Tsp. Kosher Salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
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, eggs, sugar, baking powder, salt, nutmeg, and vanilla extract one at a time while mixing to cream the ingredients 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.
L S
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
Thank you very much for your thoughtful comment! 🙂 Glad it turned out well for you.
L
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
Thank you!
Laavida
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
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
Good suggestion. I’ll try to make it with plantain flour tonight.
Mirlene
Thank you! Would love to know how it turns out for you.
Shira
I will substitute cashew yogurt fir the sour cream ans coconut oil for the butter to make this vegan
Mirlene
Sounds good! I would love to know how it works out.
Eavie
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
Thank you, Eavie! Yes, you can make this without sour cream. I hope you enjoy it.
avis
Hi, I’m wondering if you use black plantains rather than yellow, could you leave out he sugar?
Mirlene
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
hey just referring to what he/she means by black plantains- they’re really really REALLY ripe yellow plantains
Simone
I have no butter in my house! Do you think I can use coconut oil instead??
Mirlene
I have never tried it with coconut oil. However, I have used vegetable oil.
Kourtney Johnson
I don’t have gf pancake mix can I just use regular pancake mix?
Mirlene
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
Looks delicious..YUM!
Helena
I love this plantain bread! I really want to make it! 🙂
MDesir
Good and thank you. I hope you enjoy it!
Stephanie Simmons
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
Thank you, Stephanie!
Chef Mireille
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
I love plantains too, Mereille. Thanks for reading!
Kari Heron
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
Haha! You are funny. Thank you, Kari!
Carol Little R.H. @studiobotanica
I have never made plantain bread or cake. This looks easy and delicious! Thanks for the recipe.
Looks like one to try!!
MDesir
Thank you, Carol.
Renu
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
It is great with coffee.
Krista Price
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
Good! Now you have an excuse to use the mix. I hope you enjoy it. Thank you!
Catherine Baez Sholl
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
Well, hello neighbor!!! I hope you try it. it’s sweet, soft and it is perfect for breakfast.
Tina
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
Yes, you can use spelt flour instead of GF flour.
Yang
Plantain breads sound amazing! I look forward to trying this. 🙂
Meredith
I have never made plantain bread but always see them at the grocery store! Pinning to make soon!
MDesir
Now you have a reason to pick them up. It’s delicious! Just make sure you get the ripe ones.
Anna Hettick
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
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
it is actually the same concept as banana bread. Enjoy!