Slice of plantain cake on speckled plate
Plantain Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

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!

Course: Breakfast, Dessert
Cuisine: Afro-Carribean, Fusion
Keyword: Plantain Cake, Plantain Dessert
Servings: 10 servings
Calories: 462 kcal
Author: Precious Nkeih
Ingredients
  • 4 overripe plantains
  • 3/4 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
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon cinnamon powder
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 1/2 inch bundt pan.

  2. Peel plantains and place in a large bowl. Mash the plantains into a paste using a fork.

  3. Add oil, vanilla and, lemon juice milk and mix until just combined.

  4. In another large bowl whisk together flour, salt, sugar, baking powder, baking soda, lemon zest.

  5. Add wet ingredients to dry ingredients and mix until just combined.

  6. Beat eggs then add to mixture and mix until just combined.
  7. Pour the batter into the prepared pan.

  8. Bake for 1 hour until a toothpick inserted in the cake comes out clean.

Recipe Notes

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.