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.
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.
Plantain Bread Recipe
- 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
- 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.