If you love a nice slice of banana bread for breakfast, we have a new tasty recipe for you: plantain bread with walnuts and raisins. It's a fun spin on the classic banana loaf made with ripe tropical plantains. It's fruity, nutty, and wholesome — a real delight!
Preparing this plantain bread is super easy. Just mix the dry ingredients with blended ripe plantains, maple syrup, and vegetable oil. Sprinkle the batter with toasted walnuts and soft raisins, pour into a tin, and let the oven take care of the rest. In no time, you'll have a lovely breakfast loaf that's as tasty as healthy.
Unlike other banana bread recipes, ours is vegan and sugar-free, prepared without eggs, dairy, and refined white sugar. Instead, we relied on plantains for binding and sweetness, baking powder and baking soda for leavening, oil and oat milk for richness and moisture. Also, we used a combo of cornmeal and wholewheat flour instead of plain white flour for extra fibres, colour, and flavour.
So far, we only used ripe plantains in this tropical porridge, but after trying them in these vegan muffins, we were so impressed with the results we decided to make a loaf cake with them. Plantains, also known as green bananas or cooking bananas, are a staple Caribbean food. The over-ripe, blackened fruit is rich in sugars and starches, making it the perfect choice for vegan bakes.
What we like about using plantains instead of bananas is that they give a much subtler banana flavour to the cake. This way, you can taste more the other ingredients. So, after the first bite, you'll immediately savour the walnuts, raisins, and the soothing spice blend of cinnamon, nutmeg, and cloves.
But if you want to experiment with different flavour combinations, check out this almond, date, and chocolate banana bread or this pear and coconut yogurt loaf for inspiration; just replace bananas with plantains and you're good to go. Happy baking!