Sweet Potato Plantain Bread Recipe
This Sweet Potato Plantain Bread combines ripe plantains, sweet potato, warm spices, and walnuts for a moist, flavorful Caribbean-inspired loaf.
Servings: 16
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.
