Plantain Banana Bread

Plantain Banana Bread

Once again, I find myself baking as the thermometer nears 90 degrees Fahrenheit. Someone needs to rewire my brain so that I only crave baked goods during cooler months.

Plantain Banana Bread

Recipe Adapted from The Merry Gourmet

This bread was a happy accident. I planned to make a traditional banana bread but awoke one morning to find that my brother had eaten two of the four bananas I saved for this recipe. Rather than run to the store or ditch my baking plan, I rummaged through our fruit basket to find two very large, almost-black plantains.
I peeled the on-the-verge-of-death plantains, mashed them with my two small bananas and hoped for the best as I stirred the ingredients together and poured the thick batter into a bread pan.
After one hour, I removed the bread from the oven and let the sweet smell of brown sugar and cinnamon fill my parents’ house. Between the aroma and cracked top, I knew this accidental recipe was going to be a winner.
I ate my first slice of this moist, plantain-speckled bread with a pat of butter and a 6-ounce cup of
I didn’t think of it at the time, but a tablespoon or two of Barney Butter Smooth Almond Butter or Earth Balance’s Creamy Coconut & Peanut Spread would probably taste amazing. If you’re not a fan of almonds or coconut, try your favorite spread. I don’t think you can go wrong with any topping.
Also feel free to add mix-ins to the batter. I think chocolate chips, chopped and pitted dates or unsweetened, shredded coconut would complement the slight sweetness of this bread.

Plantain Banana Bread

Recipe Adapted from The Merry Gourmet

Makes one loaf


Preparation Time: 10 minutes


Cook Time: One hour


Difficulty: If you can mash fruit, this recipe is easy peasy. 🙂


  • Two small, ripe bananas (Tip: Speckled bananas are sweeter and easier to mash.)
  • Two large, almost-black plantains
  • 1/2 cup brown sugar
  • 1/4 cup (four tablespoons) unsalted butter, melted
  • One egg, beaten
  • One teaspoon pure vanilla extract
  • 1/4 cup plain, low-fat Greek yogurt (I used Cabot’s version.)
  • 1 1/2 cups white whole-wheat flour (I used King Arthur’s variety.)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoon baking soda



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9-by-5-inch bread pan with cooking spray.
  3. Using a fork or potato masher, mash the bananas and plantains with the brown sugar in a large bowl.
  4. Add in the melted butter, whisked egg, vanilla extract and Greek yogurt. Stir until the mixture is well-combined.
  5. In a separate bowl, whisk together the flour, salt, cinnamon and baking soda. 
  6. Add the flour mixture to the banana and plantain mixture. Stir until the two mixtures are well-incorporated. Do not over-stir.
  7. Pour the batter into the bread pan and place it in the oven.
  8. Bake for one hour or until a toothpick inserted in the center of the loaf comes out clean. A few crumbs are O.K.
  9. Eat!


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3 thoughts on “Plantain Banana Bread

  1. Thanks for posting! I bought two plantains by accident and didn’t know what to do with them. This recipe was perfect! The bread is delicious.

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