Recipe card
About this recipe
Plantain bread is very similar to banana bread, but instead of bananas, you use plantains with yogurt or sour cream. This keeps your bread soft and moist for a very long time. Plantains, also known as Nendran bananas, are popular in Kerala cuisine. Some of the best recipes made using plantains are appam, chips, plantains pakora (fritters), easy savory pan-fried plantains, and desserts like caramelized plantains with ice cream. Today’s post is all about using these overripe plantains to bake sweet, quick bread, which tastes like plantain cake.
Ingredients
Plantains: Use ripe plantains that are turning from yellow to black. Flour: Regular plain all-purpose flour is used. Yogurt: Makes it moist and soft. Baking soda and powder: Helps the bread rise. Sugar: sweetens the bread Butter: adds richness, moisture, and flavor to the bread Eggs: Binding agent that holds the batter together. Check out the recipe card for the full list of the ingredients
Step-by-step instructions
Preheat the oven to 350 degrees F. Grease the bread loaf pan and keep this aside. Chop and mash the plantains and keep them aside. You will have to put slightly more pressure than what you do with bananas to mash them. In a bowl, cream butter and sugar. Add salt, yogurt, milk, vanilla extract, cardamom powder and egg and whisk until combined. Mix the mashed plantains with this.
Add the flour, baking soda, and baking powder and fold a couple of times until mixed. Do not overmix. Pour the batter into the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted comes out clean. If there is any excess batter, pour into the muffin molds and bake for 25 minutes. Let it stand for 15 minutes before removing it from the loaf pan.
Tips
Adjust the sweetness based on how sweet and ripe your plantains are. The darker they are, the sweeter they will be. Do not skip the yogurt. This is a key ingredient that will make your bread soft and moist. Baking time will vary based on your oven and the size of the loaf pan. Plantain bread can be wrapped and stored at room temperature for 3 days and at room temperature for up to 6 days. You can store the whole loaf or individual slices in the freezer for up to 2 months. When ready to serve, remove them from the freezer and let them come to room temperature. Instead of cardamom, feel free to add cinnamon and nutmeg. If you like the crunch, add nuts, dried fruits, chocolate chips, etc. You may add a total of ¼ to ½ cup milk based on moisture and ripeness in your plantains.
More Plantain Recipes
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