Moist Plantain Bread


How rude I have been to plantain in the past. Wait… don’t get me wrong; plantain is on the top of my world’s favourite ingredients. I love to eat plantain in all of its forms.

Plantain chips has definitely got to be the snack I have eaten the most in my life (you deserve a recipe of my best snack- yeah?).  Boli is an expression of GOD’s sweetness in my life- especially when it is asunboli– if you are yet to try this recipe, you are missing out! The amazing thing about this moist plantain bread is that you don’t even need a stand mixer- just a whisk! Whisk up your perfect plantain bread- we don’t waste food anymore. Dodo would make a happy dish/side for me anyday anytime. Dodo ikire is next level spicy joy; spice is added to sweetness- need I explain further?  Plantain porridge recently made it to the top list of our family’s (my husband and I) comfort food. Boiled plantain kills it everytime too with steamed greens, efo riro or this amazing seafood sauce.

Let me just hang it here or I would go on and on about the joy of plantain meals. However, whenever plantain got too soft, I just binned it. I know, I know, I was so ignorant; not anymore! Maybe it was because plantain was so cheap in Uni; I remember my uni twin (aka tween) who was roommate in second year would always yank the overripe plantains off my hands when i intend to bin because she liked frying mushy overripe plantain- I just was not into that style of dodo ( dodo is fried plantain). That was the only chance the overripe plantains got from not being binned. 

This plantain bread uses overripe plantain, “the stone the builders rejected became the cornerstone”. I am laughing at myself as I write this recipe for you. You see, this overripe plantain has that juicy, creamy texture that turns into this soft, moist, yummy loaf. You can call it plantain calke if you want.



  • 1 large extra ripe plantain
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt- pinch
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup/ 4tbsps oil
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk


All ingredients should be at room temperature.

Let’s get baking

Recipe Hack

Plantain: Overripe plantain with black skin does the job best- it has a creamy juicy texture. If you don’t have overripe plantain but still desire this yummy recipe; freeze ripe plantain, then thaw it- when it thaws, I would have developed the creamy texture of an overripe plantain.

Overripe plantains

Buttermilk: I strongly advise you to use buttermilk- it enhances the moist texture in this plantain bread. If you don’t have buttermilk; you can make yours in less than 10 minutes. If using fresh milk- add a tablespoon of vinegar or lemon and leave at room temperature for 7-10 minutes till the milk curdles. If using milk powder; dissolve 3 tablespoons of milk powder in 1 cup of water, then add a tablespoon of vinegar or lemon and leave at room temperature for 7-10 minutes till the milk curdles. 

Buttermilk texture on the spatula- you might get larger particular; don’t worry it’s the same thing


Brown sugar: brown sugar gives this plantain bread that beautiful rich brown colour. You can substitute with white sugar; it would taste as great but just have a lighter colour- try adding a spoon of honey/molasses/maple syrup to the white sugar if you want it darker.


That rich brown sugar colour


Step 1 

Preheat oven to 170°C. Oil a loaf pan or cover with loaf liner/baking sheet/ parchment paper. Mash plantain; set aside. Whisk together flour,baking soda, baking powder, cinnamon, and salt in a bowl. Set aside.


Dry ingredients
Mix dry ingredients
Mixed dry ingredients

Step 2

In a large bowl, whisk the oil and sugar together. Add beaten egg; whisk till combined. Mix in the mashed plantain. Add the buttermilk and vanilla extract; whisk until combined.                    Stir in the dry mixture into the wet mixture gently until combined. Pour the batter into the prepared loaf pan. Top with thinly sliced fresh plantain or ready-made plantain chips (I used some whole chips and smashed some in smaller bits- my love for plantain chips though); topping is optional.

Mashed plantain in the sugar, oil, egg mix
Stir in buttermilk
Whisk in buttermilk to incorporate air- see those bubblessssss
Gently fold in dry ingredients mix
Plantain bread batter is ready!
Batter in lined pan
Plantain chips topped batter

P.s: Don’t overmix the batter; it would make your plantain bread tough instead of that soft and moist texture we want to achieve.


Step 3

Bake on center rack for 50 minutes. Check on bread at 45 minutes. Toothpick inserted into the center should come out clean and bread should be golden on the outside. Let the bread cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.

Fresh out of the oven
Rub a block of butter over the top of the bread; or brush with melted butter for that beautiful glaze
Plantain bread on cooling rack
Plantain Bread
See those moist slices! With crunchy chips topping

Time to dig into moist yummy goodness!


Good News: Don’t worry if you have any leftover. Store in a covered container. Leftover plantain bread is even more delicious- the flavour of the plantain is more intense.

Just warm up the slices for breakfast- peanut butter spread would always be a good idea!

Plantain bread slice with peanut butter spread

How many plantain dishes do you know? I challenge to mention 10 plantain meals in the comments section.  #boli&epa

Dine As Royalty © Copyright 2020. All rights reserved.
Translate »