Tender, sweet plantain cake studded with soft, ripe plantain pieces. This moist cake is simple to make and quickly becomes a favorite for breakfast, dessert, or snacks.
Overripe plantains are perfect for baking. When plantains pass the firm yellow stage and develop black spots or turn mostly black, they become sweet and soft—ideal for desserts. Instead of tossing them, use those soft plantains to make a delicious Plantain Cake. The natural sweetness and tender texture of overripe plantains give this cake a lovely moist crumb and rich flavor.
Easy Plantain Cake Recipe
This recipe is straightforward and reliable. It yields a large bundt cake that serves about 10 people and stores well for a few days when wrapped.
- Mash overripe plantains into a smooth paste.
- Stir in evaporated milk (or regular milk), oil, vanilla extract, lemon juice, and lemon zest.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Fold the wet mixture into the dry ingredients until just combined.
- Beat the eggs and mix them in gently. Pour the batter into a greased bundt pan and bake until a toothpick comes out clean.
I recommend baking this cake in a bundt pan for an attractive shape and even baking. A 9 1/2-inch bundt pan works well. Once cooled, serve the cake plain, with a simple glaze, or alongside whipped cream or fresh fruit.
This plantain cake is moist, slightly sweet, and dotted with tender bits of plantain. It’s versatile—great for breakfast, dessert, or packing as a treat for school or activities. The recipe makes a generous cake, so there’s plenty to share.
Make the most of overripe plantains: transform them into a warm, fragrant cake that showcases their natural sweetness.
Plantain Cake
Equipment
- Bundt Cake Pan (9 1/2 inch)
Ingredients
- 4 overripe plantains
- 3/4 cup oil (175 ml)
- 12 oz evaporated milk (354 ml) — or use whole milk
- 2 teaspoons vanilla extract
- Zest of one lemon
- Juice of one lemon
- 4 large eggs
- 2 cups flour (250 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar (150 g)
- 1 teaspoon cinnamon powder
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 9 1/2 inch bundt pan.
- Peel the plantains and place them in a large bowl. Mash into a smooth paste with a fork.
- Add the oil, evaporated milk, vanilla extract, and lemon juice to the mashed plantains and mix until combined.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest.
- Fold the wet ingredients into the dry ingredients until just combined.
- Beat the eggs briefly, add them to the batter, and mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan.
Notes
1. Use overripe plantains that are soft and squishy for best flavor and texture.
2. Evaporated milk can be substituted with whole milk or 2% milk.
3. Store leftover cake wrapped in foil at room temperature for 2–3 days.
Nutrition
Carbohydrates: 61 g |
Protein: 8 g |
Fat: 19 g |
Sugar: 32 g
Additional Info
Course: Breakfast, Dessert
Cuisine: Afro-Caribbean, Fusion
Calories: 439
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