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A slice of this nutty plantain bread is the perfect companion to your morning tea or coffee.
This loaf is moist, subtly sweet, and full of nutty flavor, finished with pumpkin seeds and coconut flakes for extra texture and crunch.
I love bananas, but when they disappear too quickly at home, plantains are my go-to. Overripe plantains work beautifully in baking and often hide in my fruit bowl until I remember them. This nutty plantain bread uses those sweet, ripe plantains to create a loaf that’s easy to make and deeply satisfying.
A little about plantains
Plantains differ from bananas: they are starchier, longer, and have thicker skins. They can be used at different stages of ripeness. Green plantains are starchy and firm (not ideal to eat raw), while ripe plantains become sweet as their starches convert to sugars. In many cultures—West and East Africa, the Caribbean, and parts of South America—green plantains are turned into chips, tostones, mofongo, soups, and other savory dishes. As plantains ripen, their skins darken from yellow to brown to black, but the thick skin often protects the interior.
If your plantains are still green, place them in a paper bag and keep them in a cool, dry spot. Ripening can take five to fourteen days depending on temperature. To pause ripening once they’re ready, refrigerate them. For baking this bread, choose overly ripe plantains for the best sweetness; if yours are only slightly ripe, add a bit more sugar or include one or two bananas to boost flavor.
I like adding chopped walnuts, shredded coconut, or pecans to the batter for extra texture and a nutty note. Don’t let the word “bread” intimidate you—this loaf is straightforward to make and forgiving in the oven.
Ingredients
- Overripe plantains (medium)
- Eggs
- Sour cream (or plain yogurt)
- Canola oil (or corn oil)
- Vanilla extract
- All-purpose flour
- Granulated sugar
- Salt
- Baking soda
- Cinnamon
- Walnuts (chopped)
- Dried cranberries (optional)
- Unsweetened coconut flakes
- Rolled oats (plus extra for topping)
- Pumpkin or sunflower seeds
Please refer to the recipe card for exact measurements and preparation notes.
I hope you try this nutty plantain loaf—it’s a great way to use ripe plantains and makes a delicious breakfast, snack, or dessert. If you enjoy this recipe, you might also like other baking ideas that feature vegetables or whole grains.
Share a photo of your loaf with the hashtag worldlytreat (#worldlytreat); I’d love to see how yours turns out. Don’t forget to save the recipe for later.
PEACE & LOVE
Maureen
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📖 Recipe
Nutty Plantain Bread
Ingredients
- 3 medium overripe plantains
- 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 walnuts
- ½ cup dried cranberries (optional)
- ½ cup unsweetened coconut flakes
- ¼ cup rolled oats (plus more for topping)
- 1 tablespoon pumpkin or sunflower seeds
Instructions
- Preheat the oven to 350°F. Lightly grease and line the bottom of a 9″x5″ loaf pan with parchment paper.
- Mash the plantains in a bowl with a fork or masher and set aside.
- In a separate bowl, whisk together the sugar, oil, and eggs. Stir in the mashed plantains, sour cream, and vanilla until well combined.
- Combine the flour, salt, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the walnuts, coconut, cranberries (if using), rolled oats, and seeds.
- Pour the batter into the prepared pan. Smooth the top with a spatula or tap the pan on the counter. Sprinkle extra coconut, pumpkin seeds, and oats on top if desired. Bake for 60–72 minutes, or until a wooden skewer inserted in the center comes out clean.
- Invert the loaf onto a cooling rack and allow it to cool completely. Remove the parchment, 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 cooked, cover the loaf loosely with aluminum foil to prevent over-browning.
• Oven temperatures vary—begin checking for doneness around the 50-minute mark.
Nutrition
Calories: 621 kcal |
Carbohydrates: 70 g |
Protein: 11 g |
Fat: 35 g |
Fiber: 7 g
Images updated 4.20.20