Tender, sweet plantain cake loaded with soft sweet plantains. This plantain cake is moist and delightful. It will quickly become your favorite plantain dessert!
Plantains make up a huge part of my diet so I sometimes end up with plantains that are overripe and can't be boiled, fried or roasted. Plantains turn from green to yellow when they are ripe. When they are overripe their skin may develop black spots. They could also turn completely black when overripe.
You will be tempted to throw them away but don't. Instead, use overripe plantains to make Plantain Puff Puff or Plantain Cake.
This recipe for Plantain Cake is really easy.
Easy Plantain Cake Recipe
- First, mash some overripe plantains.
- Add in milk, vanilla extract, lemon juice, and oil then stir.
- Add flour, baking powder, salt, sugar, lemon zest, and cinnamon. Mix everything until combined.
- Add beaten egg and mix until just combined.
- Place into a greased baking pan and bake until done.
I highly suggest you use a bundt pan. I love my bundt pan. The beauty of a cake from a bundt pan cannot be rivaled. And it's a great baking pan for a pound cake.
Once your plantain bundt cake is done, serve as it is or drizzle a simple glaze on top once it has cooled down then let the glaze to set and serve. You can also serve it with some sour cream or whipped cream and fresh fruit.
This Plantain Cake is perfectly moist and sweet with little bits of tender sweet plantains. My whole family loves this cake.
This is a great plantain dessert or breakfast! We ate some as a dessert and my daughters took a slice each to their dance class as a treat. This morning, we will be having some more for breakfast. It is a large cake so there's a lot to go around! It is completely versatile too so it serves us for breakfast, dessert or snack time.
I beseech thee, no more throwing away your overripe plantains. Make them into something beautiful. Transform them into plantain cake.
P.S For a gluten-free plantain cake recipe, check out this post.
Exceptional Plantain Cake made with overripe plantains. This scrumptious plantain dessert will become a regular at your table. Simple enough for breakfast and elegant enough ton serve when receiving guests. This recipe makes at least 10 servings so there is enough to go round!
- 4 overripe plantains
- ¾ cup oil (175 ml)
- 12 oz evaporated milk (354 ml)
- 2 teaspoons vanilla extract
- Zest of one lemon
- Juice of one lemon
- 4 large eggs
- 2 cups flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar (150g)
- 1 teaspoon cinnamon powder
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Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 ½ inch bundt pan.
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Peel plantains and place in a large bowl. Mash the plantains into a paste using a fork.
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Add oil, vanilla and, lemon juice milk and mix until just combined.
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In another large bowl whisk together flour, salt, sugar, baking powder, baking soda, lemon zest.
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Add wet ingredients to dry ingredients and mix until just combined.
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Beat eggs then add to mixture and mix until just combined.
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Pour the batter into the prepared pan.
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Bake for 1 hour until a toothpick inserted in the cake comes out clean.
1. To make a successful cake, your plantains should be overripe. They should be soft and squishy.
2. Evaporated milk may be substituted with whole milk or 2 percent fat-free milk.
3. Wrap leftover Plantain Cake in aluminum foil - be sure the cake is completely covered. Store at room temperature for 2-3 days.
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The color and form of that cake is to die for
Thank you.. Am going to try it out.
Nice will try it out
Hi Moji, please let me know how it goes.
Thank you to share it with us, i'll try it.
You are welcome, dear. Please let me know how it goes.
Hi,
I followed recipe carefully but the cake took longer to cook & came out very stodgy, I think the batter was too wet, perhaps less milk. It tasted ok but soo heavy!
Thanks for the feedback, Maddie.
I made this cake about 2 weeks ago and it turned out amazing. I decided to make more today and it always turns out great. The flavor and color is good. Thank you so much for the recipe !
You are most welcome. Thank you so much for the review!
I tried this however i used gluten free flour instead of regular flour then i used silk coconut milk instead of the evaporated milk and it came out delicious! Also i used two huge sweet plantains worked out well. Thank u!
So glad it turned out great, Christy!
Greetings my precious one. Am happy to have joined this family. I will try to carry out the process and get back to you. Thanks.
You are most welcome, dear Linda. Please let me know how it goes.
This cake is simply scrumptious! The only thing I would I add is instructions for what to do with the cake after pulling it out of the oven (should it be left in the pan for cooling or placed on wire rack immediately?). Also, next time, I will cook my cake for longer than 1 hour because the cake is so moist. Thanks for the recipe!
Thanks for the feedback, Kat!
I made this cake the other day to use up some very ripe plantains (completely black!). I might have left it in the oven a few minutes too long because it came out dark brown and feels like it weighs 10 pounds. So I let it cool a bit and went in the kitchen a few minutes later and got distracted, then made some powdered sugar icing. Without thinking about the cake still being warm, I put the icing on. Of course, it melted right into the warm cake! But this is the BEST CAKE EVER!! Delicious and super moist. My husband loves it and already wants another one. It is freakin’ amazing!!!
Your icing made me drool Marlene. Thanks for the amazing feedback!
Made the cake with 2 overripe plantains & it came out great! The taste was great & not too sweet. Will definitely tweak it to a vegan cake. 😊
Hi Verne, please let me know how it goes when you make it vegan.