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Sweet Potato Plantain Bread brings together two ingredients I love cooking with: ripe plantains and sweet potatoes. The plantains add natural sweetness and that unmistakable Caribbean flavor, while sweet potato gives the bread a soft, moist texture and beautiful golden color. Add warm mixed spice and chopped walnuts, and you have a cozy loaf that works just as well for breakfast as it does with an afternoon cup of coffee or tea.
For more sweet treats, try my Jamaican Toto or Jamaican Sweet Potato Pudding.
As a Jamaican home cook, plantains are naturally a familiar ingredient in my kitchen, although we usually think of them as something to fry, roast or serve alongside a savory meal. This recipe gives them a different job. Very ripe plantains become the base of a quick bread, paired with sweet potato and mixed spice for a combination that still feels connected to the Caribbean flavors I grew up with.
Why You’ll Love this Sweet Potato Plantain Bread
This bread is rich and moist without being overly complicated to make. Everything starts with mashed ripe plantains and sweet potato puree, so you’re getting flavor and moisture from both before the butter and sour cream even enter the picture.
Mixed spice adds warmth without overpowering the plantain and sweet potato, while walnuts bring a little texture to every slice. I like reserving a few walnuts for the top, too. They make the finished loaf look just as good as it tastes.
And if you have plantains sitting on your counter that have gone well past yellow, this is exactly the kind of recipe you want.
The Riper the Plantains, The Better
For this recipe, you want very ripe plantains. Look for plantains with heavily spotted or mostly black skins that feel soft when gently pressed.
As plantains ripen, their starches convert to sugars, giving them a sweeter flavor and softer texture. That makes them much easier to mash and incorporate into the batter.
So, don’t throw out those black plantains! This is their moment.
Sweet Potato + Plantain
Sweet potato and plantain make a great pair because each brings something different to the loaf. Ripe plantains contribute sweetness and a distinct fruity flavor, while pureed sweet potato adds body, moisture and an earthy sweetness.
The sweet potato flavor isn’t meant to overpower the plantain. Instead, the two complement each other, especially once you add the warm spices.
For the sweet potato puree, cook the sweet potato until completely tender before pureeing it until smooth. Make sure it has cooled before adding it to your batter.
What is Mixed Spice?
Mixed spice is a blend of warm baking spices commonly used in British and Caribbean baking. Blends can vary, but they typically contain spices such as cinnamon, nutmeg, allspice, ginger and cloves.
If you don’t have a premade mixed spice blend, you can make a simple version using those spices from your pantry. Just keep the total amount to approximately 1 teaspoon so the spices complement rather than overwhelm the plantain and sweet potato.
Ingredients You’ll Need
Ripe plantains: Use very ripe plantains for the best sweetness, flavor and texture.
Sweet potato puree: Adds moisture, color and subtle earthy sweetness to the bread.
Light brown sugar: Sweetens the loaf while adding a little molasses flavor. You can also use a combination of dark brown and granulated sugar.
Unsalted butter: Melted butter adds richness and moisture.
Eggs: Help bind the ingredients and give the loaf structure.
Sour cream: Adds moisture and richness. Plain Greek yogurt can also be used as a lighter substitute.
Vanilla extract: Adds another layer of flavor and complements the warm spices.
All-purpose flour: Provides the structure for the bread.
Baking soda and baking powder: The combination helps the bread rise.
Salt: Balances the sweetness and brings out the other flavors.
Mixed spice: Adds warmth from cinnamon, nutmeg, allspice, ginger and cloves.Walnuts: Add a little crunch and nutty flavor inside the bread and on top.
Tips for Making Sweet Potato Plantain Bread
Start with plantains that are genuinely ripe. If they’re still firm and mostly yellow, they won’t mash as easily or give you the same sweetness.
Make sure your sweet potato puree is smooth and cooled before mixing it with the plantains. You don’t want hot sweet potato going into a batter containing eggs.
When combining the wet and dry ingredients, mix only until everything is incorporated. Overmixing flour can make a quick bread denser and tougher instead of giving you the soft texture you’re looking for.
Your baking time can also vary depending on whether you make one large loaf or two smaller loaves, so begin checking for doneness toward the earlier end of the baking range.
Finally, give the bread time to cool. I know slicing into warm bread is tempting, but cooling allows the crumb to set, which makes it much easier to get clean slices.
How to Serve Sweet Potato Plantain Bread
Enjoy a slice on its own, warm it slightly, or add a little butter if you’re feeling indulgent. I especially like this type of bread with coffee or tea, which makes it an easy breakfast, brunch or afternoon treat.
Because of the sweet potato and warm spices, it also fits right into fall and holiday baking season without requiring an elaborate dessert.
How to Store Sweet Potato Plantain Bread
Once completely cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days.
For longer storage, refrigerate it for up to one week. Let refrigerated slices come closer to room temperature before serving, or warm them briefly if you prefer.
I Hope you enjoyed making this Sweet Potato Plantain Bread!
If you try this recipe, let me know how it turns out. I’d love to hear from you.
For more Caribbean-inspired home cooking and baking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes and tips straight from my kitchen.
Sweet Potato Plantain Bread Recipe
Equipment
- Mixing bowls
- Hand mixer or spatula
- Rubber spatula
- Two 8 x 3.5-inch loaf pans or one 9 x 5-inch loaf pan
Ingredients
- 3 very ripe plantains
- 1 cup sweet potato puree, cooled
- 1 cup light brown sugar, (or 1/2 cup dark brown sugar + 1/2 cup granulated sugar)
- 8 oz unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup sour cream, (or plain greek yogurt)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp mixed spice, (cinnamon, nutmeg, allspice, ginger, and cloves)
- 1/2 cup chopped walnuts, divided
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, mash the ripe plantains until mostly smooth. Add the sweet potato puree and mix until well combined.
- Add the sugar, melted butter, beaten eggs, sour cream, and vanilla extract one at a time, using a hand mixer or whisk to incorporate each ingredient into the plantain and sweet potato mixture before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and mixed spice.
- Gradually incorporate the dry ingredients into the wet ingredients. Add half of the flour mixture and gently combine using a rubber spatula or a hand mixer on low speed. Add the remaining flour mixture and mix just until combined. Be careful not to over mix.
- Fold in the chopped walnuts, reserving 2 tablespoons for topping.
- Prepare two 8 x 3½-inch loaf pans or one 9 x 5-inch loaf pan with baking spray. Divide or pour the batter into the prepared pan(s), then sprinkle the reserved walnuts over the top.
- Bake for 50 to 60 minutes, or until a toothpick or thin knife inserted into the center comes out clean or with only a few moist crumbs. Baking time may vary depending on the size of the loaf pan.
- Allow the sweet potato plantain bread to cool in the pan for 15 minutes. Remove it from the pan and transfer it to a wire rack.Cool for approximately 45 additional minutes before slicing.
Notes
- Use very ripe plantains. Plantains with heavily spotted or mostly black skins will be sweeter, softer and easier to mash than yellow or green plantains.
- For the sweet potato puree: Cook the sweet potato until fork-tender, then mash or puree until smooth. Allow it to cool before measuring and adding it to the batter.
- Brown sugar substitute: Instead of 1 cup light brown sugar, use ½ cup dark brown sugar and ½ cup granulated sugar.
- Sour cream substitute: Plain Greek yogurt can be used in place of the sour cream.
- Don’t over mix. Once the flour is added, mix only until the dry ingredients are incorporated to help keep the bread tender.
- Watch the baking time. Two smaller loaves may finish sooner than one large loaf, so begin checking the smaller loaves around the 45 to 50-minute mark.
- Let it cool before slicing. The bread continues to set as it cools, so waiting will give you cleaner slices and a better texture.
- Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to 1 week.
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