Description
This Easy Plantain Cake, also known as Plantain Bread, is a moist, flavorful baked treat made from ripe plantains, warm spices, and wholesome ingredients. Perfect for breakfast, dessert, or a snack, this cake combines the natural sweetness and creamy texture of overripe plantains with aromatic cinnamon and nutmeg. It can be made vegan or gluten-free by swapping eggs for flaxseed and all-purpose flour for gluten-free flour, making it versatile and suitable for various dietary preferences.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 overripe plantains, peeled and sliced
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan)
- ½ cup sugar (optional, adjust based on sweetness of plantains)
- ¼ cup melted butter (or vegetable oil for vegan)
- ½ cup plain yogurt (or plant-based yogurt)
- ¼ cup milk (or plant-based milk)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan thoroughly with butter or oil to prevent sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined to ensure an even distribution of leavening agents and spices.
- Prepare the Plantains: Peel and slice the overripe plantains, then blend them in a food processor or blender until you get a smooth puree, which serves as the base moisture and flavor in the cake.
- Mix Wet Ingredients: In the bowl with the plantain puree, add the eggs (or flaxseed mixture), melted butter (or oil), sugar, yogurt, and milk. Mix thoroughly until all ingredients form a uniform batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently just until the flour is incorporated to avoid overmixing and toughening the cake.
- Bake: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice and serve as a delicious treat.
Notes
- For a vegan version, substitute eggs with flaxseed meal soaked in water and use plant-based butter and milk alternatives.
- Adjust sugar amount depending on the ripeness and sweetness of your plantains; very ripe plantains may require less or no added sugar.
- You can add chopped nuts or chocolate chips for extra texture and flavor.
- Ensure not to overmix the batter after adding dry ingredients to keep the cake tender.
- If using gluten-free flour, make sure it is a blend suitable for baking to achieve the best texture.
