Sweet Plantain Bread with Cinnamon and Raisins

Sweet Plantain Bread with Cinnamon and Raisins

We love our plantains, whether green or ripe, and we have eaten them in pretty much every way possible. A while ago I had some ripe plantains growing ever riper and sweeter by the moment, so I thought it would be time to experiment, and we are so glad we did! I have gotten rave reviews from everyone I have shared a taste of this simple, sweet quick bread with. Even Jonathan, who as much as he loves plantains has consistently balked at any plantain baked goods gobbled it up. I love that there is no added sweetener- it is only the sweet, ripe plantains and the raisins that make this delicious, moist quick bread a sweet treat. Someone who tasted it exclaimed “It tastes like Christmas!” and for me it is a reminder of some of my favorite quick breads from my childhood.

Sweet Plantain Bread with Cinnamon and Raisins- loaf

This recipe calls for plantain flour, which I make myself by dehydrating plantains and then grinding them to a very fine flour in the blender. But you can purchase it here (although it is pretty pricey!) You could also try experimenting with some other Paleo-friendly flours, like coconut.

For a delicious variation that is just right for a birthday celebration, try substituting chocolate chips for the raisins. A definite crowd pleaser!

Sweet Plantain cake with Chocolate chips


Sweet Plantain Bread with Cinnamon and Raisins
Serves 12
A simple, slightly sweet quick bread that is sure to please even the pickiest eater.
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Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
  1. 3 extra large ripe plantains (yellow, with some black spots) - approx. 16-20 oz.
  2. 1/2 C plantain flour
  3. 3 Tbsp oil of choice (i.e. coconut, olive, lard)
  4. 1 Tbsp vanilla
  5. 1 tsp baking soda
  6. 1 heaping tsp cinnamon
  7. 1/2 tsp nutmeg
  8. scant 1/2 tsp sea salt
  9. 1/2 C raisins, opt. (more or less to taste)
  1. Preheat oven to 350. Prepare a loaf pan by lightly greasing bottom and sides with oil.
  2. Peel the plantains and cut into chunks. Puree in a blender or food processor until smooth.
  3. Add oil and vanilla, blending until well combined. Add remaining ingredients, except for raisins, and blend until well combined. Gently stir in raisins.
  4. Pour into prepared baking pan and smooth out the top.
  5. Bake in preheated oven for 25-30 min until top is firm and toothpick inserted into center comes out clean.
  6. Immediately turn out onto a cooling rack, and allow to cool 10 minutes before slicing and enjoying.
  1. For a delicious variation, try adding chocolate chips instead of raisins! Sooo good.
  2. I have toyed around with the idea of making little tea sandwiches, perhaps with a cashew cheese filling.
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  1. Black plantains do not produce this result. If anyone else coming by to try this thinks they’ll squeeze by with overripe plantains, think again. My loaf turned into a mushy puddle and didn’t even cook properly after 1.5hrs.

    • Sorry it didn’t turn out for you. I use them when they are yellow, just turning to black, so they are still a bit on the starchy side. I’ll specify that in the instructions.

  2. Do you have any thoughts on flour substitutions? I have yet to find plantain flour! What about almond flour?

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