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Overhead view of caramelized upside-down plantain bread with glossy plantain slices on top and one piece cut out.
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Plantain Bread Recipe

Plantain bread is a simple way to turn overripe plantains into something soft, sweet, and full of flavor. With a caramelized base and a moist texture that leans slightly like a cake, every bite feels rich without being too heavy. It’s easy to make and just as good as a quick snack as it is served as a dessert.
Course Dessert, Snack
Cuisine Caribbean
Keyword plantain bread, plantain cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 542kcal

Equipment

  • 2 Mixing Bowls
  • Greased 9x9 Square Pan (or 2 loaf pans)
  • Parchment Paper

Ingredients

  • 2 plantains (overripe and black)
  • 1/2 cup light brown sugar
  • ½ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 large eggs (whisked)
  • 2 cups all purpose flour may use cup for cup or all purpose gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon grated nutmeg

For the Caramel and Topping (Upside Down Option)

  • 1/2 Cup butter
  • 1/2 Cup sugar
  • 1 plantain (overripe and black)

Instructions

For the Batter

  • Peel and dice the plantains, then add to a small saucepan or skillet, with the brown sugar and butter. Place over medium heat and cook for 10 minutes, stirring often, until the plantains are soft and fully cooked.
  • Add the cooked plantains to a large mixing bowl and mash with a fork until mostly smooth. Let cool slightly before adding the milk, vanilla, and whisked eggs. Mix until fully combined, then set aside.
  • In a separate bowl combine the dry ingredients: the flour, baking powder, baking soda, salt, ground cinnamon, ground cloves and grated nutmeg and mix well.
  • Add the dry ingredients to the plantain mixture and mix until just combines. Do not overmix.
  • Preheat your oven to 350 °F. Pour the batter into a greased 9x9 baking dish or separate evenly between 2 greased loaf pans. Bake for 30 minutes, or until golden brown and a tester inserted in the center comes out clean. For the upside down version with the caramelized plantains see below.
  • Remove from the oven and let cool before removing from the pan. Slice and serve warm.

Upside-down Plantain Bread/Cake

  • Add the butter and sugar to a small saucepan or skillet over medium heat. Cook until the butter and sugar are completely melted. Then pour into a greased 9x9 pan.
  • Peel and slice the plantain into 5-6 long slices, then arrange them in the baking pan on top of the melted butter and sugar. Add the batter in dollops and gently spread with a rubber spatula to evenly cover the bottom. Bake in a preheated oven for 30 minutes, or until golden brown and a tester inserted into the center comes out clean.
  • Remove from the oven and (if needed) run a knife along the edges to loosen the bread. Carefully invert onto a plate or cooling rack while still warm. Do not let it cool before flipping or the brown sugar will harden and cause the bread to stick to the pan. Let cool slightly before slicing.

Video

Nutrition

Calories: 542kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 560mg | Potassium: 454mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1574IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 2mg