This soft and tender sweet plantain bread recipe is the perfect alternative to banana bread! Absolutely no one will know this plantain bread is vegan, dairy free, and gluten free as well! Made with ripe plantains, oat flour, and almond flour, this bread is moist, flavorful, and incredibly easy to make.
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We've made plantain chips before, but the best solution I've found is to make sweet plantain bread or sweet plantain cake to satisfy your sweet tooth. Or add some extra sweetness with the quick date caramel sauce for the ultimate treat.
I also add orange zest which really brightens the loaf, similar to this sweet potato loaf.
Whether you’re looking for a nutritious breakfast, a quick snack, or a delicious dessert, you're going to love this healthy gluten free plantain bread. Just like my flourless tahini bread and this banana and mango bread.
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Why You'll Love This Recipe
- Gluten-free, dairy free and vegan: This bread is made with oat flour and almond flour, similar to my pumpkin bread recipe, and uses flax eggs to make it completely plant-based.
- Naturally sweetened: Overripe plantains and maple syrup gives the ripe plantain bread a slightly denser texture than traditional banana bread and adds the perfect amount of natural sweetness.
- Versatile: Easy to make and great for breakfast, snacks, or dessert.
Recipe Ingredients
You'll need the following ingredients to make sweet plantain bread:
Ingredient Notes:
- Ripe plantains: The plantains need to be very ripe, yellow with black spots. They add moisture to the bread and infuse it with a rich, sweet plantain flavor.
- Oat flour: Adds a hearty texture. You can make your own by finely blending oats in a food processor.
- Almond flour: Adds a nutty flavor, light texture, and moisture.
- Coconut oil: Keeps the bread moist. This can be replaced with vegan butter or another neutral tasting oil like avocado oil.
- Pure maple syrup: Adds natural sweetness to the loaf.
- Flax egg: Is a perfect egg substitute for a vegan plantain bread. You can use a chia egg or 1 regular egg if not vegan.
- Vanilla extract: Enhances the flavor. You can swap with almond extract for a more intense almond flavor.
- Baking powder and baking soda: Helps the bread rise and become fluffy.
- Orange zest: I love the tropical flavors it adds to the loaf! It enhances the bread with a fresh, citrusy note, complementing the sweetness of the plantains.
- Sea salt: Balances the sweetness and enhances the flavors.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Plantains can be swapped with ripe bananas for a classic banana bread. The loaf will be fluffier and less dense. Use the same weight in mashed bananas as the recipe specifies for mashed plantains.
- The maple syrup can be substituted with honey. Note that honey tastes sweeter than maple syrup, so the loaf will be slightly sweeter.
- Try adding extra spices like a pinch of nutmeg or allspice for extra warmth.
- Add a ½ cup of nuts and seeds like chopped walnuts or sunflower seeds for a bit of crunch.
- Make chocolate chip plantain bread by folding in ½ cup of chocolate chips (mini or regular) to the plantain mixture before baking.
How to Make Easy Plantain Bread (Plantain Cake)
- Step 1: In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, ground cinnamon, and sea salt. Set aside.
- Step 2: In a large bowl, add the mashed plantains, melted and cooled coconut oil, maple syrup, flax egg, and vanilla extract. Mix well.
- Step 3: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 4: Pour the batter into the prepared loaf pan. You can add small pieces of extra plantain to the top if you like. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Use ripe plantains: For the best flavor and texture, make sure your plantains are very ripe, with yellow skins and plenty of black spots. The ripeness adds natural sweetness and moisture to the bread.
- Measure ingredients accurately: Use a kitchen scale to measure flours and other dry ingredients precisely. This helps ensure the perfect texture and consistency of the bread.
- Check for doneness: Use a toothpick or knife to test the bread. Insert it into the center, and if it comes out clean or with a few moist crumbs, the bread is done. If wet batter sticks to it, bake for a few more minutes.
Common Questions
Yes, plantains are as starchy as potatoes. This high starch content gives plantain bread its dense texture. When ripe, plantains become sweeter, similar to bananas but without the banana flavor, and even sweeter when cooked.
Plantains are larger, firmer, and less sweet than bananas. They contain more starch, which is why they are often cooked before eating, unlike bananas, which are typically eaten raw. Plantains also have thicker skins and are more versatile in savory dishes, whereas bananas are commonly used in sweet dishes.
While you can use green plantains, they are much starchier and less sweet than ripe plantains. For a sweeter and more moist bread, it's best to use ripe plantains with yellow skins and black spots.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days. Or refrigerate for up to a week.
- Freezer: Leave whole or slice and wrap individually in plastic wrap or a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Quick Bread Recipes You'll Love
📖 Recipe
Plantain Bread
Equipment
- 1 medium and large mixing bowl
- 1 4 x 8-inch loaf pan greased or lined with parchment paper
Ingredients
- 2 large (358 grams) overripe plantains, mashed
- ¼ cup (54 grams) extra virgin coconut oil, melted and cooled
- ¼ cup (80 ½ grams) pure maple syrup
- 1 flax egg , (1 tablespoon ground flax + 2½ tablespoons water, whisk together, set aside for 10-15 minutes)
- 1 teaspoon vanilla extract
- 1½ cups (180 grams) oat flour, if making homemade oat flour, make sure it's very finely ground.
- ¾ cup (84 grams) extra fine blanched almond flour
- zest from 1 large orange
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F. Line a 4 x 8-inch loaf pan with parchment paper or lightly grease it.
- Prepare flax egg. Mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water. Let it sit for a few minutes to thickens.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, ground cinnamon, and sea salt. Set aside.
- In a large bowl, mash plantains with a fork or potato masher until smooth. Add the melted coconut oil, maple syrup, flax egg, and vanilla extract to the mashed plantains. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. You can add small pieces of extra plantain to the top if you like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
- Use ripe plantains: for the best flavor and texture, make sure your plantains are very ripe, with yellow skins and plenty of black spots. The ripeness adds natural sweetness and moisture to the bread.
- Measure ingredients accurately: use a kitchen scale to measure flours and other dry ingredients precisely. This helps ensure the perfect texture and consistency of the bread.
- Store in an airtight container for up to 3 days. Or refrigerate for up to a week.
- To freeze, leave whole or slice and wrap individually in plastic wrap or a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Jacqui Wilson says
This plantain bread is soooo good! It's very similar to banana bread but has a different sweetness to it. I love it!!