This easy Plantain Bread is loaded with chocolate chips in every bite, making it the perfect way to use up overripe plantains. It’s moist, sweet, and works just as well for breakfast as it does for an afternoon snack.
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For more delicious plantain recipes, try these Plantain Tarts and my Jamaican twist on tostones.
I’ve always loved chocolate chip bread, but adding plantains gives it a Caribbean twist. The natural sweetness of ripe plantains gives each slice a rich, tender texture that feels just right. You can serve it for dessert or as a quick bite in the morning.
Every time I bake this recipe, it fills my kitchen with an aroma that makes you want to slice into it while it’s still warm. If you’ve never baked with plantains before, this is an easy and delicious place to start.
Plantain Bread vs. Banana Bread
Plantain bread and banana bread may look similar, but they taste a bit different. Plantains are starchier and less sweet than bananas, which gives the bread a heartier texture. When fully ripe, plantains still add sweetness, but the flavor is more subtle and complex. Both are delicious, but plantain bread has a unique taste that stands out once you try it.
Ingredients
For Chocolate Chip Plantain Bread you will need:
- Granulated sugar: Adds sweetness and helps create a tender crumb. It also balances the natural sugars from the ripe plantains.
- Butter: Gives the bread richness and moisture. Creaming it with the sugar creates a light, fluffy base for the batter.
- Milk and sour cream: These add moisture and a slight tang, which complements the sweetness of the plantains. The sour cream also helps create a softer texture.
- Ripe plantains: Your plantains should be very ripe, with mostly black skin and a soft feel when pressed. The riper they are, the sweeter and easier they are to mash, which gives the chocolate chip plantain bread its signature moist texture.
- Eggs: Help bind the ingredients together and provide structure so the bread holds its shape after baking.
- Vanilla extract: Adds warmth and enhances the flavor of both the plantains and the chocolate chips.
- All-purpose flour + salt: The flour forms the base of the batter, while the salt sharpens the taste and keeps the bread from tasting flat.
- Baking powder and baking soda: These leavening agents help the bread rise, making it fluffy without being dry.
- Ground cinnamon and nutmeg: Warm spices that deepen the flavor of the bread. They pair well with both the plantains and chocolate chips.
- Uncooked oats: Add a bit of texture and heartiness to the loaf. They also absorb some of the moisture from the batter.
- Semi-sweet chocolate chips: Bring pockets of sweetness to every bite. Dusting them in flour helps them stay evenly distributed throughout the loaf.
How to Make Plantain Bread
Prep the Pan and Oven
I start by preheating the oven to 350°F. Then I grease a loaf pan with butter and dust it lightly with flour to prevent the bread from sticking. This helps the loaf release easily once it’s baked.
Mash the Plantains
I use two very ripe plantains, peel them, and mash them in a bowl. A fork works fine, but a potato masher makes the job quicker. The riper the plantains, the easier they are to mash and the sweeter your bread will be.
Mix the Wet Ingredients
In a stand mixer, I cream the butter and sugar on medium-high speed until the mixture is pale and fluffy. Then I reduce the speed and pour in the milk, letting it mix for about a minute.
Next, I add the sour cream and mashed plantains and mix again until everything looks smooth and combined.
Add the Eggs
I crack in the eggs one at a time, mixing on low after each one just until they’re incorporated. This helps the batter stay light without overmixing. At this point, the mixture should look creamy and slightly thick.
Combine the Dry Ingredients
In a separate bowl, I whisk together the flour, salt, baking soda, baking powder, oats, cinnamon, and nutmeg. I keep this step simple and make sure everything is well combined. The oats and spices add a nice depth to the flavor.
Finish the Batter
With the mixer on low, I add the dry ingredients in three parts. I pause between each addition to let the flour mix in fully, scraping the sides of the bowl as needed. Once everything’s combined, I take the bowl off the mixer and use a spatula to make sure no flour is hiding at the bottom.
Fold in the Chocolate Chips
I toss the chocolate chips in a little flour so they don’t sink to the bottom of the loaf. Then I gently fold them into the batter with a spatula. I’m careful not to overmix, just enough to spread the chips evenly.
Fill the Pan
I spoon the batter into the prepared loaf pan and smooth the top with my spatula. To finish it off, I sprinkle a few more chocolate chips in a straight line down the center. This makes the bread look extra special once it’s baked.
Bake Plantain Bread
I bake the loaf for 50 minutes, or until a toothpick inserted into the center comes out clean. Once it’s done, I let the bread cool in the pan for a few minutes before transferring it to a wire rack. After that, it’s ready to slice and enjoy warm or at room temperature.
Recipe Tips
- Use very ripe plantains for the best flavor and texture. The skin should be mostly black and the plantain should feel soft to the touch. This ensures your bread is sweet and easy to mix.
- Cream the butter and sugar until light and fluffy. This step adds air to the batter, helping the bread bake up soft and tender.
- Add eggs one at a time. Mixing them in gradually keeps the batter smooth and prevents it from curdling.
- Don’t skip flouring the chocolate chips. Coating them in a little flour helps keep them from sinking to the bottom of the loaf as it bakes.
- Scrape the bowl thoroughly. Dry ingredients can settle at the bottom, so use a spatula to make sure everything is fully incorporated.
- Avoid overmixing the batter once the flour is added. Overmixing can make the bread dense instead of light and moist.
- Let the bread cool before slicing. This helps it set and keeps the slices from crumbling or falling apart.
Storage
Store leftover plantain bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week and warm slices in the microwave or toaster oven before serving.
Can I freeze Plantain Bread?
Yes, you can freeze plantain bread. Wrap the cooled loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months.
FAQs
Plantains are part of the banana family, but they’re starchier and typically used in cooking rather than eaten raw. They’re considered a cousin to the sweet bananas you snack on, with a firmer texture and more neutral flavor when unripe.
Ripe bananas generally have more sugar than plantains, especially when eaten raw. However, as plantains ripen and their skin darkens, their sugar content increases and they become much sweeter.
Dusting the chocolate chips in flour helps keep them from sinking to the bottom during baking. It gives you more even distribution throughout each slice.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready.
Thanks for trying this Plantain Bread with Chocolate Chips! Got questions or feedback? Drop them in the comments. Craving more Jamaican-inspired recipes? Follow me on Instagram at @JamDownFoodie!
More Jamaican Breakfast Recipes
Plantain Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease a loaf pan with butter and lightly dust it with flour.
- Peel and mash two very ripe plantains using a fork or potato masher. Set aside.
- In a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy. Reduce the speed to low and mix in the milk for about 1 minute. Add the sour cream and mashed plantains, mixing just until combined.
- Crack in the eggs one at a time, mixing gently on low speed after each addition.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, oats, cinnamon, and nutmeg.
- With the mixer on low, add the dry ingredients to the wet mixture in thirds. Let each addition fully incorporate before adding the next. Pause to scrape down the sides of the bowl to make sure everything mixes evenly.
- Once the batter is smooth, remove the bowl from the mixer. Use a spatula to scrape along the bottom and sides to ensure there’s no dry flour left.
- Toss the chocolate chips in a little flour to keep them from sinking, then fold them gently into the batter. Be careful not to overmix.
- Spoon the batter into the prepared loaf pan and level the top with your spatula. Sprinkle a few extra chocolate chips in a straight line down the center.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Slice and serve slightly warm or at room temperature.
