Description

This easy plantain cake, also known as plantain bread, is a moist and flavorful treat made with ripe plantains, warm spices, and a tender crumb. Perfect for breakfast or dessert, it combines the natural sweetness of plantains with comforting notes of cinnamon and nutmeg. A versatile recipe that can be adapted to vegan or gluten-free diets, this cake bakes to a golden perfection in under an hour, making it an ideal quick bake for any occasion.

Ingredients

Scale

Produce

3-4 overripe plantains (the riper, the better)

Dry Ingredients

1 1/2 cups all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar (optional)

Wet Ingredients

2 large eggs (or 2 flax eggs for vegan version)
1/3 cup melted butter (or vegetable oil for vegan version)
1/3 cup milk (dairy or plant-based alternative)
1/2 cup yogurt (regular or plant-based alternative)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan thoroughly to prevent sticking and ensure easy removal of the cake after baking.
Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices throughout the flour.
Prepare the Plantains: Peel the ripe plantains and place the pieces in a blender or food processor. Blend until you achieve a smooth plantain puree, ensuring no large chunks remain.
Mix Wet Ingredients: In a separate large bowl, combine the plantain puree with eggs, melted butter, sugar, yogurt, and milk. Mix thoroughly until smooth and well incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula or spoon until just combined. Avoid overmixing to keep the cake tender.
Bake: Pour the batter into the prepared loaf pan and place it into the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire cooling rack to cool completely before slicing and serving.

Notes

For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk, yogurt, and vegetable oil instead of dairy and butter.
For gluten-free baking, use a gluten-free all-purpose flour blend that includes xanthan gum for best results.
Adjust sugar according to the ripeness of your plantains; very ripe plantains may make the cake sweet enough to reduce or omit added sugar.
You can add chopped nuts or chocolate chips for additional texture and flavor.
Store the cake wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.