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.
jennifer
It looks so moist and yummy and I bet makes the house smell delicious while baking! ahhhh!
MDesir
Thank you, Jennifer!
Stine Mari
I love banana bread, it’s so comforting. I would love to try using plantains instead, it’s so delicious.
MDesir
Thank you, Mari. It is as comforting, especially with butter on top, YUM!
April
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
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
It’s different but it works! Thanks for reading, Kelly!
ChihYu
What a gorgeous and delicious cake. Saving it for later !
MDesir
Thank you!
Amanda
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
Thank you, Amanda!
Maddy
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
I’m glad you like it! Thank you, Maddy!
Cheese Curd In Paradise
I love plantains, but have never thought to bake with them before! What a great, and yummy, idea!
MDesir
Thank you!
Katie Beck
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
You are in for a treat! Just make sure the plantains are ripe before baking with them. Thank you, Katie!
STACEY CRAWFORD
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
I don’t like peeling them either. Especially when they are really green. I love mofongo! I need to makes some soon.
Jean
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
That bread sounds fabulous! I love that it’s gluten free!
Jeannette
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
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
I’ve never baked with plantains before. This cake looks so delicious, though, I might have to try it!
Joni Gomes
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
AWWW thank you, Joni. Please do make it for them. It’s great for breakfast as well.
Tessa Simpson
I fell in love with plantains only in the last couple years…they are so amazing…ripe OR green!! What a yummy variation!
MDesir
Welcome to the plantain club!
Renee D Kohley
This looks amazing! What a fun treat! Thank you for sharing this!
Bev
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
Thank you, Bev!
Gingey Bites
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
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
Wonderful! I hope you enjoy it!