Vegan Plantain Bread/Cake: Easy and Irresistible
This delicious vegan plantain bread contains no eggs or dairy, yet tasted much better than banana bread and is certain to appeal to even non-vegans like me!
So we started vegan week in my house on the 14th of August, and it was much more delicious than we anticipated. One of the biggest goals of vegan week for me was learning how to cook plant-based dishes without using any animal products. I will talk about that a little later. For now, one of the delicious treats we had for vegan week was this delicious plantain bread (also known as plantain cake). Plantain bread is a sweet plantain flavored bread with an almost cake like texture (the reason some call them plantain cakes) but having a somewhat coarser and firmer consistency than normal cakes (which is why they are also referred to as breads).
To the unfamiliar, plantains are a delicious fruit in the banana family that unlike bananas need to be cooked before eating. They are starchier and sweeter (when fully ripe) than typical bananas. 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 didn’t only think this recipe would be super similar to banana bread, but he also had flashbacks of a plantain bread recipe fail that I had 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 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 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 cake haters out there. And by the way, you cannot taste the vegan in this recipe at all.
- 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 9x5 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.