You’ve had banana bread before…but have you ever had plantain bread? It’s a great way to use up ripe plantains that you’ve got sitting on your counter (though let me be honest, my favorite way to use ‘em up is simply sliced, fried, and sprinkled with salt!). Simple to make with common ingredients that you’ve got in your pantry.
Plantains are often used in savory dishes, but when they’re very ripe (those mostly black peels are exactly what you want), they become sweet and soft enough to use in sweeter baked goods like this recipe.
Ingredients & Instructions
Here’s a photo of everything you’ll need to make this recipe:
To make it, start by combining the mashed plantains, olive oil, sugar, eggs, and vanilla in a mixing bowl.
Combine the dry ingredients in another bowl: the flour, cinnamon, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour that in a loaf pan and bake at 350 degrees for about 40-50 minutes, or until a toothpick pulls out clean from the center of the loaf.
Recipe Tips
Plantains: The best plantains for baking are very ripe with mostly black peels. They will be softer, sweeter, and mash easily, helping create a moist and flavorful bread.
Serving: This tastes great sliced and plain, but it is also delicious topped with peanut butter, almond butter, or dairy-free butter.
Storage: Store the bread in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze.
Freezing: You can freeze the entire loaf, or you can slice the bread and freeze individual pieces. Wrap tightly in plastic wrap first, then place in an airtight container or ziptop bag. Freeze for up to 3 months and thaw at room temperature when ready to eat (or pop in the microwave for 20-30 seconds).
Mix-ins: While I don’t usually include mix-ins in this recipe, you can add up to ¾ cup of your favorite options if you’d like. Some ideas include dairy-free chocolate chips, chopped walnuts, chopped pecans, dried fruit, or shredded coconut.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, nut free, and soy free. (Of course, if you add something like peanut butter to top it, you’d be adding nuts.)
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). I have not tested substitutions for this particular recipe. If you want to test substitutions, I would try a gluten free measure-for-measure flour blend to make this wheat/gluten free, and using flax eggs to make this egg free.
More Quick Bread Recipes
If you’re looking for more delicious quick bread recipes, try one of these options:
- 5 Ingredient pumpkin bread
- Eggnog bread (great for the holidays)
- Strawberry zucchini bread
- Dairy-free banana bread
I hope you enjoy making this plantain bread. If you get a chance to try it, leave a recipe rating or comment below.
Plantain Bread
Ingredients
- 2 large ripe plantains, mashed
- ½ cup olive oil
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Instructions
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Preheat the oven to 350 degrees F. Grease a loaf pan.
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In a large mixing bowl, combine the mashed plantains, olive oil, sugar, eggs, and vanilla. Whisk until well combined.
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In another mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, and stir until just combined.
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Pour into the greased loaf pan. Bake at 350 degrees F on the center rack for approximately 40-50 minutes, or until a toothpick pulls out clean from the center. Let cool in the loaf pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per serving): 275 calories, 10 g fat, 1.5 g saturated fat, 220 mg sodium, 44 g carbohydrate, 2 g fiber, 20 g sugar, 8 g added sugar, 4 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 8%, Potassium: 6%
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