Plantain Gingerbread
Experience the warm, spiced perfection of Plantain Gingerbread, a unique twist on a classic holiday favorite! This moist and flavorful loaf combines mashed ripe plantains with the aromatic trio of ground ginger, cinnamon, and nutmeg for a tropical-inspired treat that’s both comforting and exotic. A touch of molasses adds rich depth, while buttery sweetness and a tender crumb make each slice utterly irresistible. Perfect for cozy gatherings or as a midweek indulgence, this easy recipe bakes up beautifully in under an hour. Serve it plain, or elevate it with whipped cream or a drizzle of honey for an unforgettable dessert or snack. Let this plantain-infused gingerbread become your new go-to for seasonal baking!
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Recipe Information
Ingredients
- 2 pieces ripe plantains (mashed)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.5 cups brown sugar (packed)
- 0.25 cups molasses
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
Peel and mash the ripe plantains in a bowl until smooth and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set the dry mixture aside.
In a large mixing bowl, cream the softened butter and brown sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Add the molasses and beat until fully incorporated.
Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined and avoid overmixing.
Gently fold in the mashed plantains using a spatula, ensuring the mixture is evenly distributed.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve slices of plantain gingerbread as is or with a dollop of whipped cream, a drizzle of honey, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 227.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 534 mg | 41% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
