Plantain Bread is an easy-to-make, soft, and moist quick bread recipe that you must try with overripe plantains. Serve it for breakfast or a snack with coffee or tea.
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Recipe card
Plantain Bread Recipe | Plantain Cake
Equipment
Ingredients
- 2 Plantains mashed
- ½ cup Butter 8 tbsp
- ¾ cup Sugar
- ½ teaspoon Salt
- ⅓ cup Yogurt
- ⅓ cup Milk
- 1 teaspoon Vanilla extract
- ½ teaspoon Cardamom powder; check tips
- 2 Eggs
- 2 cups All purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
Instructions
- Preheat the oven to 350 degrees F. Grease the bread loaf pan and keep this aside.
- Chop and mash the plantains and keep them aside. You will have to put slightly more pressure than what you do with bananas to mash them.2 Plantains
- In a bowl, cream butter and sugar.½ cup Butter, ¾ cup Sugar
- Add salt, yogurt, milk, vanilla extract, cardamom powder, egg and whisk until combined.½ teaspoon Salt, ⅓ cup Yogurt, ⅓ cup Milk, 1 teaspoon Vanilla extract, ½ teaspoon Cardamom powder; check tips, 2 Eggs
- Mix the mashed plantains with this.
- Add the flour, baking soda, and baking powder and fold a couple of times until mixed. Do not overmix.2 cups All purpose flour, ½ teaspoon Baking soda, 1 teaspoon Baking powder
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes or until a toothpick inserted comes out clean.
- If there is any excess batter, pour into the muffin molds and bake for 25 minutes.
- Let it stand for 15 minutes before removing it from the loaf pan.
Video
Notes
- Adjust the sweetness based on how sweet and ripe your plantains are. The darker they are, the sweeter they will be.
- Do not skip the yogurt. This is a key ingredient that will make your bread soft and moist.
- Baking time will vary based on your oven and the size of the loaf pan.
- Plantain bread can be wrapped and stored at room temperature for 3 days and at room temperature for up to 6 days.
- You can store the whole loaf or individual slices in the freezer for up to 2 months. When ready to serve, remove them from the freezer and let them come to room temperature.
- Instead of cardamom, feel free to add cinnamon and nutmeg.
- If you like the crunch, add nuts, dried fruits, chocolate chips, etc.
- You may add a total of ¼ to ½ cup milk based on moisture and ripeness in your plantains.
Nutrition
About this recipe
Plantain bread is very similar to banana bread, but instead of bananas, you use plantains with yogurt or sour cream. This keeps your bread soft and moist for a very long time.
Plantains, also known as Nendran bananas, are popular in Kerala cuisine. Some of the best recipes made using plantains are appam, chips, plantains pakora (fritters), easy savory pan-fried plantains, and desserts like caramelized plantains with ice cream.
Today's post is all about using these overripe plantains to bake sweet, quick bread, which tastes like plantain cake.
Ingredients
Plantains: Use ripe plantains that are turning from yellow to black.
Flour: Regular plain all-purpose flour is used.
Yogurt: Makes it moist and soft.
Baking soda and powder: Helps the bread rise.
Sugar: sweetens the bread
Butter: adds richness, moisture, and flavor to the bread
Eggs: Binding agent that holds the batter together.
Check out the recipe card for the full list of the ingredients
Step-by-step instructions
- Preheat the oven to 350 degrees F. Grease the bread loaf pan and keep this aside.
- Chop and mash the plantains and keep them aside. You will have to put slightly more pressure than what you do with bananas to mash them.
- In a bowl, cream butter and sugar.
- Add salt, yogurt, milk, vanilla extract, cardamom powder and egg and whisk until combined.
- Mix the mashed plantains with this.
- Add the flour, baking soda, and baking powder and fold a couple of times until mixed. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes or until a toothpick inserted comes out clean.
- If there is any excess batter, pour into the muffin molds and bake for 25 minutes.
- Let it stand for 15 minutes before removing it from the loaf pan.
Tips
- Adjust the sweetness based on how sweet and ripe your plantains are. The darker they are, the sweeter they will be.
- Do not skip the yogurt. This is a key ingredient that will make your bread soft and moist.
- Baking time will vary based on your oven and the size of the loaf pan.
- Plantain bread can be wrapped and stored at room temperature for 3 days and at room temperature for up to 6 days.
- You can store the whole loaf or individual slices in the freezer for up to 2 months. When ready to serve, remove them from the freezer and let them come to room temperature.
- Instead of cardamom, feel free to add cinnamon and nutmeg.
- If you like the crunch, add nuts, dried fruits, chocolate chips, etc.
- You may add a total of ¼ to ½ cup milk based on moisture and ripeness in your plantains.
Recipe FAQs
Yes. But make sure the plantains are overripe, and you use yogurt or sour cream to keep the banan bread soft and moist.
Use overripe plantains to make donuts, pancakes, cakes and, cupcakes, caramelized desserts, fritters, or savory pan-fried plantains. You can use them in any recipe that uses ripe bananas.
More Plantain Recipes
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Paula
With as much as my family loves plantains, I can't believe we'd never thought to make Plantain Bread before now. This was so delicious! I know it will become a staple in our house!
Paula
This plantain bread was so moist and tasty. Definitely an upgrade over classic banana bread.