Tender, sweet plantain cake loaded with soft, ripe plantains. This moist plantain cake is simple to make and quickly becomes a family favorite for breakfast, dessert, or snack.
If you cook with plantains often, you know they can ripen quickly. Ripe plantains turn yellow and develop black spots as they become overripe; sometimes the peel goes completely black. Instead of discarding these very soft plantains, save them to bake a delicious Plantain Cake. Overripe plantains add natural sweetness and a tender texture that make this cake especially moist and flavorful.
This Plantain Cake recipe is straightforward and forgiving—perfect for home bakers who want a reliable, tasty result.
Easy Plantain Cake Recipe
- Mash overripe plantains until mostly smooth.
- Stir in milk, vanilla, lemon juice, and oil until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, sugar, lemon zest, and cinnamon.
- Fold the wet ingredients into the dry ingredients until just combined.
- Beat the eggs and gently mix them into the batter.
- Pour the batter into a greased bundt pan and bake until a toothpick comes out clean.
I recommend using a bundt pan for a classic shape and an even bake. A 9 1/2-inch bundt pan works well for this recipe and yields a beautiful cake that is easy to slice and share.
When the cake is cool, serve it plain or drizzle a simple glaze on top and let it set. It’s also lovely with a dollop of sour cream or whipped cream and fresh fruit alongside. The natural sweetness from the plantains pairs well with citrus notes from lemon zest and juice for a balanced flavor.
This cake is moist, fragrant, and dotted with soft plantain pieces—my family adores it. It’s large enough to serve a crowd, and versatile enough to enjoy for breakfast, dessert, or as a snack on the go.
Don’t toss those overripe plantains—turn them into something delicious. A simple Plantain Cake highlights their sweetness and minimizes waste.
P.S. For a gluten-free version, there are flourless plantain cake recipes that adapt this idea using alternative ingredients.
Plantain Cake
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Equipment
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Bundt Cake Pan
Ingredients
- 4 overripe plantains
- ¾ 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
- ½ teaspoon salt
- ¾ cup granulated sugar (150g)
- 1 teaspoon cinnamon powder
Instructions
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Preheat oven to 350°F (180°C). Grease and flour a 9 1/2-inch bundt pan.
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Peel plantains and place in a large bowl. Mash them with a fork into a paste with a few small lumps remaining.
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Stir in oil, vanilla, lemon juice, and milk until combined.
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In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and cinnamon.
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Fold the wet mixture into the dry ingredients and mix until just combined.
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Beat the eggs and add them to the batter, mixing gently until incorporated.
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Pour the batter into the prepared pan and smooth the top.
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Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing from the pan.
Notes
2. Evaporated milk can be substituted with whole milk or 2% milk.
3. Store leftovers wrapped in foil at room temperature for 2–3 days.
Nutrition
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