Sweet Green Plantain Porridge Loaf Cake
Sweet Green Plantain Porridge Loaf Cake Recipe
Sweet green plantain loaf cake transforms classic West African porridge into a moist, spiced bread with nutmeg, cinnamon, and condensed milk.
Plantains are one of Africa’s most beloved staples — boiled in hearty stews, fried to golden perfection, or roasted until their natural sweetness deepens. Green plantains, firm and starchy like potatoes, are often simmered into comforting breakfast porridges across West Africa.
This loaf cake reimagines that humble green plantain porridge as a baked treat. Blended plantains give the cake a tender, moist crumb, while nutmeg, cinnamon, and a touch of vanilla add warmth and fragrance. Sweetened condensed milk brings creamy richness, turning a traditional staple into a sliceable loaf that’s perfect for breakfast, tea time, or dessert.
Across the continent, cooks have long transformed simple ingredients into extraordinary comfort foods. This recipe does the same — honoring the everyday green plantain while giving it a new form that’s easy to share and perfect with a cup of tea or coffee.
Bananas are usually eaten raw, while plantains are most often cooked. Green plantains are starchy and mild, ideal for porridges, fritters, and savory sides — but here we turn them into a soft, lightly sweet loaf cake with West African porridge flavors.
Sweet Green Plantain Porridge Loaf Cake
Ingredients
- 3 green plantains, peeled and chopped
- ¼ cup all-purpose flour
- ¼ cup whole milk
- ½ cup sweetened condensed milk
- ¼ cup raw sugar
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 4 tablespoons melted butter (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Peel plantains: cut off the tips, score lengthwise, slide your thumb to remove the peel. Chop and place in a blender with whole milk, condensed milk, and melted butter. Blend until silky smooth.
- In a bowl, whisk eggs, sugar, vanilla, salt, nutmeg, and cinnamon. Stir in the blended plantain mixture.
- In another bowl, mix flour and baking powder. Fold dry ingredients into the wet batter until just combined.
- Pour into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick comes out clean. Cool 15 minutes before slicing.
Serving idea: Enjoy warm slices with a drizzle of honey or extra condensed milk. This loaf keeps well for 3–4 days covered at room temperature.
