A slice of this nutty plantain bread is precisely what your morning cup of tea or coffee needs.
This plantain bread is utterly moist, subtly sweet, and nutty, topped with pumpkin seeds and coconut shreds for that extra oomph.
Do you go nuts for bananas like me? Do you look forward to your bananas getting spotty and overly ripe? Oh boy! I tell you, if bananas could grow a tree on one’s head by eating it excessively, I would have a banana plantation on mine. Well, since I don’t leave anywhere with an excellent tropical climate where I could grow one, I’ll stick to patronizing the farmers via the grocery store.
Yes, I thought the same thing, isn’t the post about plantain bread, what is she on about? I Love plantain so much I would eat it for breakfast, lunch, and dinner. Every other weekend, I make banana bread because my hubs and son swear on it for survival. I don’t usually have bananas because it’s been shoved down in one sitting. Plantain? Oh yes! There is always an overripe one hiding in a cool, dry place where I’ve completely forgotten about it with some avocados. So plantains are my substitute when I’ve run out of bananas. There is always one or the other; I make sure that since I use them so often.
A LITTLE ABOUT PLANTAINS
Plantains are different from bananas. They are more starchy, Longer, and have thicker skin than bananas. The best thing about plantain is that it can be enjoyed at different phases of its life cycle. Plantains are packed with flavors, especially when riped and cooked. Trust! You don’t want to eat an unripe plantain raw (it’s like eating raw potato). An unripe plantain is mostly bland in taste and rigid in texture.
In places like East Africa, West Africa, the Caribbean, and South America; green (unripe) plantains are used to make different dishes and snacks like chips (patacones,plantaninas, tostones, mariquitas,chicharritas), mofongo, Sopa de plantanos, crackers, and a host of others. Plantain chips are thin slices of green plantains that are either baked or deep-fried. The flavors of the chips differ by the cook. Some people like it spicy, sweet, and or tangy.
Furthermore, as plantains ripen, it breaks down its starch to sugar, altering the appearance from yellow to brown and then black. The exterior doesn’t necessarily change the interior as the thick skin acts as a protectant.
Unlike bananas, plantains are slow to ripe. If you intend to make this nutty plantain loaf and you only have green plantains, don’t fret it. Wrap the plantain in a paper bag, and store in a cool, dry place. It often takes five to fourteen days to ripe, depending on the temperature where it is stored. Also, if the plantain ripens and you aren’t ready to use it, store it in the refrigerator; this will stop the ripening process. You can find plantains in the produce section of most grocery stores.
When using plantains solely for your bread, make sure the plantain is overly ripe because they tend to be less sweet if they aren’t. In the event I make bread with plantain that is not too ripe, I use a little more sugar or add one or two bananas to enhance the taste.
I prefer to use walnuts, shredded coconut, or chopped pecan when I make my plantain bread because of the extra kick of nutty flavors it adds. Don’t let the word “bread” intimidate you; it’s easy to make, you could do it with your eyes shut (figuratively speaking).
What are the Ingredients needed to make Plantain Bread?
- Overripe plantain
- Sour cream (or plain yogurt)
- Canola oil (or corn oil)
- Vanilla extract
- All-purpose flour
- Granulated sugar
- Baking soda
- Cranberry (optional)
- Unsweetened coconut flakes
- Rolled oats + more for topping
- Sunflower or pumpkin seed
Please view the recipe card for the complete measurements and prep.
I hope you’ll give this nutty plantain loaf recipe a try. If you like this recipe, you might enjoy this nutritious chocolate Beetroot and zucchini bundt cake or festive zopf bread.
Share a picture of your nutty plantain bread with us on our social media using the hashtag worldlytreat(#worldlytreat); we’d love to join the soirée. Don’t forget to pin it for later.
PEACE & LOVE
Nutty Plantain Bread
- 3 medium overripe plantain
- 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
- ½ cup chopped Walnut
- ½ cup dried cranberry (optional)
- ½ cup unsweetened coconut flakes
- ¼ cup rolled oats + more for topping
- 1 tablespoon Sunflower or pumpkin seed
- Preheat the oven to 350ºF. Lightly grease and line the bottom of one loaf pan (9″x5″) with parchment paper.
- Mash the plantains using a masher or fork in a bowl and set aside.
- Whisk together the sugar, oil, and eggs in a separate bowl. Stir in the mashed plantains, sour cream, and vanilla extract into the egg mixture. Mix until well combined.
- Combine the flour, salt, and baking soda. Gradually stir in the dry ingredients into the wet mixture until well combined. Add the walnuts, coconut shreds, cranberry, rolled oats, and pumpkin seeds. Fold in to combine.
- Pour the batter into the prepared pan. Level the top with a spatula or tap the pan on the kitchen counter twice. Sprinkle some coconut, pumpkin seeds, and rolled oats on top (optional). Bake for 60-72minutes or until a wooden skewer inserted in the middle of the bread comes out clean.
- Invert the loaf over a cooling rack, and allow to cool completely. Peel off the parchment paper once cooled. Slice and serve.
Images updated 4.20.20