Description
This plantain bread recipe yields an incredibly moist, tender loaf with a uniquely sweet and subtly exotic flavor. It’s a delightful twist on classic quick breads, perfect for any time of day.
Ingredients
- 2–3 very ripe plantains (about 1.5 – 2 cups mashed)
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil (or melted unsalted butter)
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (60g) optional mix-ins (chopped nuts, chocolate chips, shredded coconut)
Instructions
- 1. Prep Your Pan and Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- 2. Mash the Plantains: Peel plantains and mash in a large bowl until mostly smooth.
- 3. Combine Wet Ingredients: Add sugar, eggs, and oil/butter to mashed plantains. Whisk until thoroughly combined.
- 4. Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 5. Gently Fold: Pour dry ingredients into wet. Fold gently with a spatula until just combined. Fold in optional mix-ins.
- 6. Bake: Pour batter into the prepared pan. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7. Cool: Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 mins
- Cook Time: 50-65 mins