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Sweet Plantain Bread

Naturally sweet plantains cut down on the added sugar in this loaf cake — a fun twist on the usual banana bread. Look for very ripe plantains with brown spots on their peels.

Serves 8
Ready in 70 mins
Prep time 20 mins
Cooking time 50 mins
410 calories per serving


> 3 very ripe sweet plantains, divided
> 1/2 cup (1 stick) unsalted butter, softened
> 2 large eggs
> 1/2 cup sugar
> 1 tsp ground cinnamon
> 1 tsp vanilla extract
> 1/2 cup unsweetened flaked coconut, divided
> 1 3/4 cup all-purpose flour
> 2 tsp baking powder
> 1/2 tsp baking soda
> 1/2 tsp salt
> 1/2 cup sour cream
> 1/4 cup semisweet chocolate chips (optional)


Preheat oven to 350°F. Peel and cut 2 plantains into small pieces and add to a large bowl. Using a fork or potato masher, mash plantains.
To bowl, add butter, eggs, sugar, cinnamon, vanilla and ¼ cup coconut. Using an electric mixer, mix to combine.
In a medium bowl, combine flour, baking powder, baking soda and salt. To bowl with plantain mixture, alternate adding flour mixture and sour cream. Beat until well combined. Fold in chocolate chips, if using.
Pour batter into a greased loaf pan. Sprinkle top with remaining ¼ cup coconut. Peel remaining plantain and slice in half lengthwise. Place on top, gently pressing into batter. Bake 50 to 55 minutes, until toothpick inserted in center comes out clean. Let bread cool 10 minutes in pan. Transfer to a wire rack to cool completely.

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