Plantain Bread
This delicious vegan plantain bread made with sweet plantains contains no eggs or dairy, tastes better than banana bread and is certain to appeal to even non-vegans like me!
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 very ripe plantain
- 3 tsp egg replacer powder +½ cup water
- ½ cup sugar
- ¼ cup almond milk
- ¼ cup coconut oil (melted)
- 1 tbsp apple cider viger
- 1 tsp vanilla
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- 1
Preheat your oven to 350°F
- 2
Grease and flour a 9x5 loaf pan and set it aside
- 3
In a bowl, combine the all purpose flour, wheat flour, baking powder, baking soda, and salt. Set aside.
- 4
In a separate bowl, smash the ripe plantain until it is pretty smooth, then add in the egg replacer and water mixture, sugar, almond milk, coconut oil, apple cider vinegar, and vanilla. Whisk until the wet mixture is combined.
- 5
Create a well in the bowl with the flour mixture, and pour in the liquid mixture and mix until it is just combined. Do not over mix!
- 6
Pour the plantain bread/cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 minutes.
- 7
Allow the plantain bread/cake to cool in the pan for 5 minutes, remove from the pan and cool for another 15 minutes, then serve.