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A slice of this nutty plantain bread is the perfect companion to your morning coffee or tea.
This loaf is moist, gently sweet, and packed with nutty flavors. A sprinkle of pumpkin seeds and shredded coconut on top adds a delightful finish.
I love bananas, and I always look forward to them turning spotty and ripe. Since fresh bananas disappear fast at my house, plantains have become my go-to. They’re usually hiding in a cool spot, ready when I need them. Plantains make a wonderful substitute for bananas in quick breads when bananas aren’t available.
A bit about plantains
Plantains are not the same as bananas: they’re starchier, often longer, and have thicker skins. They can be used at different stages of ripeness. Green plantains are starchy and best cooked, while ripe plantains develop sweetness and a softer texture. Don’t eat an unripe plantain raw — it’s closer to a raw potato in texture and flavor.
In many regions — West and East Africa, the Caribbean, and parts of South America — green plantains are used for dishes like tostones, patacones, mofongo, plantain soups, and chips. As plantains ripen, their starch converts to sugar and their skin darkens from yellow to brown and black. Because their skin is thick, the interior can stay protected and develop flavor at a different rate than the peel suggests.
If your plantains are still green and you want to use them for this bread, store them in a paper bag in a cool, dry place; ripening can take anywhere from five to fourteen days depending on temperature. Once they are ripe and you’re not ready to bake, refrigerate them to slow further ripening. Most grocery stores carry plantains in the produce section.
For best flavor in this loaf, use overly ripe plantains. If your plantain is only slightly ripe, add a touch more sugar or toss in a banana to boost sweetness.
I like adding walnuts, shredded coconut, or chopped pecans to my plantain bread for extra texture and a richer, nutty note. Don’t be intimidated by the word “bread” — this recipe is straightforward and forgiving.
Ingredients
- Overripe plantains (3 medium)
- Eggs (2 large)
- Sour cream or plain yogurt (½ cup)
- Canola oil or corn oil (¾ cup)
- Vanilla extract (2 teaspoons)
- Granulated sugar (½ cup)
- All-purpose flour (2 cups)
- Salt (½ teaspoon)
- Baking soda (1 teaspoon)
- Cinnamon (½ teaspoon)
- Chopped walnuts (½ cup)
- Dried cranberries (½ cup, optional)
- Unsweetened coconut flakes (½ cup)
- Rolled oats (¼ cup, plus extra for topping)
- Pumpkin or sunflower seeds (1 tablespoon)
See the recipe card for exact measurements and full prep details.
I hope you try this nutty plantain loaf soon. If you enjoy this recipe, you might also like a chocolate beetroot and zucchini bundt cake or a festive zopf bread.
Share a photo of your plantain bread on social media with the hashtag #worldlytreat — I’d love to see your results. Don’t forget to pin it for later.
Peace & Love
Maureen
Print Recipe
📖 Recipe
Nutty Plantain Bread
Ingredients
- 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 pumpkin seed or sunflower seed
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9″x5″ loaf pan and line the bottom with parchment paper.
- Peel and mash the overripe plantains with a fork or masher in a bowl; set aside.
- In a separate bowl, whisk together the sugar, oil, and eggs. Stir in the mashed plantains, sour cream, and vanilla until combined.
- In another bowl, combine the flour, salt, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in walnuts, coconut flakes, dried cranberries (if using), rolled oats, and seeds.
- Pour the batter into the prepared pan, level the top, and optionally sprinkle additional coconut, oats, and seeds. Bake 60–72 minutes, or until a skewer inserted into the center comes out clean.
- Cool the loaf on a rack, remove the parchment once cooled, slice, and serve.
Notes
This bread freezes well and will keep up to 4 days in the refrigerator.
If the top browns before the center is done, cover loosely with foil to prevent over-browning.
Ovens vary—start checking for doneness around 50 minutes.
Nutrition
Mention @WorldlyTreat or tag #worldlytreat on social media — I’d love to see your loaf!
Images updated 4.20.20