This plantain breakfast cake takes a very inexpensive ingredient (plantain) and turns it into something elegant. The first time I tried this recipe, I used regular ripened plantains and it didn’t turn out as I hoped. It was a little starchy and not as sweet. So I started researching “baking with plantains” and discovered that you really need the plantain to be overripe (fully black skin) in order to get a sweeter and smoother consistency and texture.
Plantains go from green, to yellow and if left along enough, will eventually turn black. The greener the plantain the higher the starch content. That starch will convert to sugar as it turns black. When the plantains are black the sugar content is most concentrated and you don’t need a lot of sweetener. My previous attempt was starchy, lacking moisture and pale in color, so waiting until your plantain is overripe is well worth it to get a perfectly moist, tender and tasty cake.
Making it healthy
- Additional sweetener: Using the overripe plantain that’s already sweet allows for less sweetener in this recipe. I only used 1/4 cup of maple syrup as sweetener and it was perfect. I could’ve easily made it without any sweetener and it still would’ve been delicious.
- Oat flour: If you follow me on social media then you know that I bake with oat flour whenever possible. Not only is oat flour packed with antioxidants, it also has more protein and fat than most traditional flours, and up to 8g of fiber per half-cup serving. Here’s how to best use oat flour in your baking and cooking
- Other ingredients you can add: Adding citrus zest (lemon or orange) would also pair well. It would also be great with a little crushed pecans, walnuts or even hazelnuts.
How easy is this recipe
- There’s no need for a long list of steps to getting this delicious cake on your table in time for breakfast. Simply blend the plantains, eggs, coconut oil, vanilla, maple syrup and yogurt until smooth.
- Add wet mixture to a bowl with dry ingredients of oat flour, nutmeg, cinnamon, salt, baking powder and baking soda.
- Mix well and pour into a 9″ round cake pan greased with coconut oil and bake at 365 degrees for 20-30 minutes. Let it cool on a baking rack for a few minutes and enjoy!
How to enjoy this cake
- Fresh berries with plain or vanilla yogurt is a great way to enjoy this cake for breakfast
- Top this cake with fresh whipped cream and a drizzle of warm maple syrup or honey and divide up for delicious family breakfast
- Simply top this cake with chopped nuts, sprinkle with powder sugar and a drizzle of honey and enjoy!
- Top with vanilla ice cream and a drizzle of chocolate syrup and enjoy as dessert.
Here are the list of ingredients and instructions. If you make this cake, snap a pic and tag me on Instagram.
Plantain Breakfast Cake
- 9" round cake pan
- 1 Large Plantain -peeled and cut into pieces
- 1/4 Cup Maple syrup or honey
- 2 Tbsp Coconut oil
- 2 Large Eggs
- 1/4 Cup Yogurt
- 1 Tsp Vanilla extract
- 1 1/2 Cup Oat Flour
- 1 Tsp Ground cinnamon
- 1 Tsp Freshly grated nutmeg
- 1 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Tsp Baking soda
- Preheat oven to 365°F
- Add cut plantains, coconut oil, eggs, yogurt, vanilla and maple syrup to a blender or NutriBullet and blend until completely smooth
- In a large bowl combine oat flour, cinnamon, nutmeg, salt, baking powder and baking soda
- Pour wet ingredients over dry and mix well to combine
- Grease a 9" cake pan (you can use coconut oil)
- Pour combined mixture into greased cake pan and bake at 365°F for 20-25 minutes or until a toothpick comes out clean
- Remove pan from over and place cake onto a cooling rack for about 5-10 minutes before serving
For other plantain recipe, check out my plantain and black bean stew.