Plantain Bread (Plantain Cake) Recipe
If you are not familiar with plantain bread (plantain cake), you are in for a treat. This bread is gluten-free, delicious, and is a perfect alternative to banana bread and a great way to use your ripe plantains.
Servings 12 People
Calories 131 kcal
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 2 large eggs ½ cup sour cream 1 teaspoon vanilla extract
Pre-heat oven to 350 degrees. Cut the plantains in small pieces to make it easier to mash. In a kitchen aid mixer or using an electric mixer, mash the plantains. Cream together the butter, eggs, sugar, baking powder, nutmeg, and vanilla extract one at a time. Combine to a smooth consistency. Fold in the flour and sour cream; alternate between each fold. Pour in 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 ice cream for dessert.
Plantain Bread (Plantain Cake) Recipe Tip: Plantain - the more yellow they are, the sweeter the plantains will be.
Flour - I prefer to use the Gluten-free pancake and waffle mix as it is sweet and it also has xanthan gum.
Plantain Bread (Plantain Cake) Recipe Step-by-Step Picture:
Serving: 12 People | Calories: 131 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 38 mg | Sodium: 87 mg | Potassium: 182 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 450 IU | Vitamin C: 5 mg | Calcium: 30 mg | Iron: 0.5 mg