Sweet Plantain Bread Recipe
This soft and tender sweet plantain bread recipe is the perfect alternative to banana bread! Absolutely no one will know it's vegan, dairy free, and gluten free as well! Made with ripe plantains, oat flour, and almond flour, this quick bread is moist, flavorful, and incredibly easy to make.
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Servings: 10 slices
Equipment
- 1 medium and large mixing bowl
- 1 4 x 8-inch loaf pan greased or lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.1 flax egg
- In a medium bowl, whisk together the oat flour, almond flour, orange zest, baking powder, baking soda, ground cinnamon, and sea salt. Set aside.1½ cups oat flour, ¾ cup extra fine blanched almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt, zest from 1 large orange
- 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.2 large overripe plantains, ¼ cup extra virgin coconut oil, ¼ cup pure maple syrup, 1 teaspoon vanilla extract
- 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.
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