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Nutty Plantain Bread Recipe

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4.3 from 83 reviews

  • Author: Amina
  • Total Time: 1 hour 27 minutes
  • Yield: 8 servings

Description

This Nutty Plantain Bread is a moist, flavorful loaf packed with the natural sweetness of overripe plantains and enriched with a mixture of nuts, seeds, and dried fruit. Perfect for breakfast or a snack, this bread combines wholesome ingredients like walnuts, pumpkin seeds, coconut flakes, and cranberries with a hint of cinnamon and vanilla. Baked to golden perfection, it offers a delightful balance of texture and taste that is sure to please the whole family.

Ingredients

Main Ingredients

  • 3 medium overripe plantains
  • 2 large eggs
  • ½ cup sour cream (or plain yogurt)
  • ¾ cup canola oil (or corn oil)
  • 2 teaspoons vanilla extract
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon

Nut & Fruit Mix-ins

  • ½ cup chopped walnut
  • ½ cup dried cranberry (optional)
  • ½ cup unsweetened coconut flakes
  • ¼ cup rolled oats (+ more for topping)
  • 1 tablespoon pumpkin seed (or sunflower seed)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper to prevent sticking.
  2. Mash Plantains: In a mixing bowl, mash the overripe plantains thoroughly using a masher or fork until smooth. Set aside for later use.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, canola oil, and eggs until well combined. Then stir in the mashed plantains, sour cream, and vanilla extract. Mix everything until the mixture is smooth and evenly blended.
  4. Mix Dry Ingredients: In another bowl, sift or combine the flour, salt, baking soda, and cinnamon. Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing. Then fold in the chopped walnuts, coconut flakes, dried cranberries (if using), rolled oats, and pumpkin seeds until evenly distributed throughout the batter.
  5. Transfer and Top Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula or by gently tapping the pan against the countertop to remove air bubbles. Optionally, sprinkle additional coconut flakes, pumpkin seeds, and rolled oats on top for added texture and visual appeal.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 72 minutes. To check doneness, insert a wooden skewer or toothpick in the center; it should come out clean or with just a few crumbs attached.
  7. Cool and Serve: Remove the bread from the oven and carefully invert it onto a cooling rack. Allow it to cool completely before peeling off the parchment paper. Once cooled, slice the bread and serve as desired.

Notes

  • For a dairy-free option, substitute sour cream with a plant-based alternative like coconut yogurt.
  • If fresh plantains aren’t available, frozen ripe plantains can be thawed and mashed before use.
  • Make sure to use overripe (very ripe) plantains for natural sweetness and better texture.
  • The dried cranberries are optional and can be substituted with other dried fruits like raisins or chopped dates.
  • Use parchment paper to ensure the bread comes out cleanly from the pan.
  • The baking time may vary slightly depending on your oven; always check with a skewer for doneness.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 12 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Caribbean

Find it online: https://aminabakes.com/nutty-plantain-bread-recipe/