Plantain Bread with Sweet Plantains (Vegan)

August 28, 2017 (Last Updated: March 13, 2020)

This delicious vegan plantain bread made with sweet, ripe plantains contains no eggs or dairy, tastes better than banana bread and is certain to appeal to even non-vegans like me!

Easy and Mouthwatering Vegan Plantain Bread - 3 loaves and bread

So veganuary in my house turned out much more delicious than we anticipated. One of my biggest goals for that month was learning how to cook plant-based dishes without using any animal products.One of the delicious treats we had for vegan week was this sweet plantain bread. To the unfamiliar, plantains are a delicious fruit in the banana family that unlike bananas need to be cooked before eating. Plantains are starchy and much sweeter (when fully ripe) than typical bananas. Plantain bread is a type of bread made with overripe sweet plantains that has an almost cake like texture but with a somewhat coarser and firmer consistency than normal cakes. This has become the perfect way to use up those overripe and blackened plantains that you may have previously thrown away… the riper and sweeter the plantain, the better! And to all those wondering, even though I made this plantain bread without eggs or dairy, this was so good you cannot taste the ‘vegan’ in this recipe at all.

Easy and Mouthwatering Vegan Plantain Bread
Easy and Mouthwatering Vegan Plantain Bread - 3 loaves and bread top shot

My husband is not a big fan of banana bread, so when I said I was making plantain bread, he was a little hesitant. He not only thought that this recipe would be similar to banana bread, but he also had flashbacks of a overly sweet plantain bread recipe that I had botched in the recent past. I typically test run recipes before I share them with you guys and my first attempt at this recipe was a mini fail. My first mistake was that I made this recipe exactly like how I would have made banana bread; I used three extremely ripe and sweet plantains and the typical amount of sugar I would’ve used with bananas. The plantain bread came out gummy and extremely sweet. Remember I said overripe plantains are much sweeter than bananas? well, that difference in sweetness was the reason for the initial fail. To fix the issue, I used a lot less sugar, and only one plantain, and the recipe came out perfect: not too sweet with a moist, fluffy consistency. Since my husband loves plantains, he really enjoyed this recipe, so I know this will work for all the banana bread haters out there.

Easy and Mouthwatering Vegan Plantain Bread - Fresh from the oven!

Enjoy my recipe! Also, please feel free to check out my other plantain recipe: Cameroun Poulet DG: Chicken for Director General or my amazing Vegan Lemon Poppy Seed Loaf Cake.

Easy and Mouthwatering Vegan Plantain Bread - 3 loaves and bread
Print Recipe
4.75 from 4 votes

Plantain Bread Recipe

This delicious vegan plantain bread made with sweet plantains contains no eggs or dairy, tastes better than banana bread and is certain to appeal to even non-vegans like me!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast
Cuisine: African, American, European, Tropical
Servings: 8
Calories: 160.1kcal
Author: Yummy Medley

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 very ripe plantain
  • 3 tsp egg replacer powder +½ cup water
  • ½ cup sugar
  • ¼ cup almond milk
  • ¼ cup coconut oil melted
  • 1 tbsp apple cider viger
  • 1 tsp vanilla
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  • Preheat your oven to 350°F
  • Grease and flour a 9×5 loaf pan and set it aside
  • In a bowl, combine the all purpose flour, wheat flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, smash the ripe plantain until it is pretty smooth, then add in the egg replacer and water mixture, sugar, almond milk, coconut oil, apple cider vinegar, and vanilla. Whisk until the wet mixture is combined.
  • Create a well in the bowl with the flour mixture, and pour in the liquid mixture and mix until it is just combined. Do not over mix!
  • Pour the plantain bread/cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 minutes.
  • Allow the plantain bread/cake to cool in the pan for 5 minutes, remove from the pan and cool for another 15 minutes, then serve.

Notes

Plantain Bread Calories and Nutrition

10 Comments

  • Reply
    Sunshine
    September 9, 2017 at 8:05 pm

    5 stars
    This is a MUST TRY. Such a creative way to use plantains.

    • Reply
      Ms. Yum
      September 11, 2017 at 9:51 am

      Definitely sunshine, especially when the plantains are very ripe.

  • Reply
    Asmah
    January 14, 2018 at 6:39 am

    5 stars
    I made this with partially blackened plantains (as I couldn’t resist the urge any longer), and it tasted so AMAZING! And that was the first time I had ever made any type of cake breads. Imagine if I had waited a little longer to fully blacken and ripen to maximum sweetness…oh I cant wait to try this again! Thank you so much for this recipe! 🙂

    • Reply
      Lois
      January 14, 2018 at 9:55 pm

      I am glad it came out really good for you Asmah! Honestly, sometimes I intentionally let my plantains get black just for this bread.

  • Reply
    Mama
    February 3, 2018 at 2:34 pm

    Hi, can I use eggs instead of the egg replacer?

    • Reply
      Lois
      February 5, 2018 at 9:36 am

      I have never tried using this eggs, but it should be ok. Maybe just use one egg.

  • Reply
    Jfair
    April 11, 2018 at 7:50 pm

    How long does the bread typically last?

    • Reply
      Lois. O
      April 15, 2018 at 8:45 pm

      I have not tried to keep the bread for more than a day, because it usually finishes quickly, but I can imagine that it could last in an airtight container in the fridge for about a week.

  • Reply
    Brandon Wanthal
    May 28, 2019 at 10:31 pm

    4 stars
    Yum! Very happy with this recipe. My bread came out JUST A TAD drier than I had hoped though. Next time I might add another plantain or a bit of applesauce to the recipe to moisten things up. I also used all whole-grain spelt flour though, so that could be playing a role!

    Lastly, since I did not have egg-replacer powder, I subbed in 3 tablespoons of ground flaxseed mixed with 1/2 a cup of water, which definitely did the trick!

    Thanks!

  • Reply
    Michelle Excell
    May 2, 2020 at 9:28 am

    5 stars
    I made this AMAZING recipe! My plantain were nice & overly ripe. In fact I almost threw them away but I did not want to be wasteful and I found this recipe.
    However, I went a little off course by adding vegan chocolate chips, walnuts and 3 tablespoons of plant based butter. The loaf was DELICIOUS! My family loved it.
    Thank you so much for this quick, easy and delicious recipe.

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