Plantain Bread

A slice of plantain cake on a white plate with the rest of the bread on it.

4.67 from 3 votes

Plantain Bread or Plantain Cake with a touch of cardamom and coconut, a healthy dessert recipe with no refined sugar added. The cake is sweetened with maple syrup and has a lovely moist and fluffy texture. It's quick and easy to make with a few simple ingredients, and can be enjoyed for brunch, dessert or afternoon tea time.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: International

Servings: loaf

Calories: 1352kcal

Author: Daniela Apostol

Ingredients

1 cup self-raising flour
2 ripe plantains
2 eggs
¼ cup coconut milk
¼ cup maple syrup
1 teaspoon bicarbonate of soda
2 tablespoon vegetable oil
½ tablespoon ground cardamom

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a large bowl, sift the flour, add the bicarb of soda and mix well.
In a jug, crack the eggs and use a fork to beat really well.
Pour in the coconut milk and oil, and give the mixture a good stir.
Peel and chop the plantains and add them to a blender.
Blitz until you get a smooth paste.
Combine the wet ingredients with the dry ingredients, add the mashed plantains and cardamom, and mix.
Grease and flour a loaf tin - mine is 20 x11x6 cm, and spread the batter evenly.
Bake for 35 minutes until the top is golden and a skewer inserted in the middle comes out clean.

Video

Notes

Bake the cake in the middle of the oven rather than the top rack to avoid the loaf browning too quickly while the middle is still raw.
Alternatively, you can use a kitchen foil to loosely cover the tin towards the end of the baking time.
You can use use a combo of plantain and banana for this bread - do make sure both are really ripe, the blacker the skin of the fruit, the better the taste.

Nutrition