Plantain Bread (Easy Overripe Plantain Cake)
Moist plantain bread made with ripe plantains, eggs, and yogurt, topped with a rum butter glaze. A flavorful twist on classic banana bread.
Ingredients
Plantain Bread
- 2 large overripe plantains
- 2 large eggs
- ⅓ cup plain yogurt (or sour cream) 80g
- ¾ cup plus 2 tablespoons granulated sugar 175g
- 8 tablespoons unsalted butter 113g, partially melted
- 1 teaspoon vanilla extract 5ml
- ¼ cup milk 60ml
- 2 cups sifted cake flour 240g
- 1 teaspoon baking soda 6g
- 1 teaspoon baking powder 5g
- ½ teaspoon salt 3g
- 1 tablespoon grated lime zest 6g, optional
- 1 teaspoon grated nutmeg 2-3g
Rum Butter Glaze
- ½ cup unsalted butter 113g
- ½ cup light brown sugar 100g
- ¼ cup dark rum 60ml, optional
- 1 teaspoon vanilla extract 5ml
Instructions
Plantain Bread
Preheat Oven and Grease Pan:
Heat oven to 325°F (165°C). Generously coat a loaf or cake pan with cooking spray; set aside.Puree Plantains:
Remove plantain peels, cut into slices, then process in a food processor or blender until smooth and free of lumps.Blend Wet Ingredients:
Incorporate eggs, yogurt, sugar, butter, vanilla extract, and milk; blend thoroughly.Mix Dry Ingredients:
Whisk together flour, salt, baking powder, baking soda, optional lime zest, and nutmeg.Fold Dry into Wet:
Fold dry mixture into wet batter, mixing well and scraping bowl sides.Fill Pan and Top:
Transfer batter to prepared pan. Optionally top with a few plantain slices and a sprinkle of brown sugar.Bake and Cool:
Bake at 325°F (165°C) for 45-50 minutes, until a tester inserted in center comes out clean. Cool on a wire rack.
Rum Butter Glaze
Make Rum Sauce:
In a saucepan, melt butter with brown sugar until bubbling and lightly browned. Stir in rum and vanilla; simmer until slightly thickened and bubbly. Pour over warm bread and serve.