The plantain obsession is real.
I must sound like your friend who just joined CrossFit, because I won’t shut up about plantains lately.
After posting my highly successful plantain patty recipe (seriously, y’all love those patties as much as I do), I knew I needed to do more with plantains, so I came up with a coconut chapo plantain juice and this amazing 3-ingredient sweet plantain cake.
Only 3 ingredients, you ask? Yes, of course, because I’m all about making recipes as simplistic as possible!
This recipe is the catalyst that piqued my interest in baking with plantains. Before my grain-free days, I used to fancy myself a budding baker (now, I’m a clearly better cook). Still, baking is often a good stress-reliever for me, so I’ve missed feeling competent enough to whip up my own cake or muffin recipes. Paleo baking is considerably harder than traditional baking for me.
Armed with my favorite food (plantains, duh) I’m sure I can come up with some epic baked goods that aren’t full of nut flours and starches. In fact, this recipe is totally flourless. Man, just talking about baking with plantains gets me all excited!
I originally created this plantain cake as a quick post-workout option for myself. I didn’t attempt to sweeten the cake more or change the texture, because I wanted the ingredients to remain basic: starchy carbs (plantain) and protein (egg). After making it the first time, I was pleased that my creation tasted great on its own.
However…you can definitely kick the sweetness up a notch by topping with some whipped coconut cream, fresh fruit, and/or a drizzle of honey. You know, if you’re so inclined.
How’s that for versatile? Snack cake or dessert cake.
And I’m sure you could come up with some other fancy variations. Top it with crumbled bacon, a fried egg, and maple syrup for a breakfast or brunch. Oooh, I like that idea. Okay. Stealing my own idea here. Time to schedule a weekend brunch with friends!
It’s important to note that the more ripe the plantains are, the sweeter the cake will be. The first time I made this, I used brown plantains. The result was a denser, but sweeter cake. With yellow plantains, the cake had a lighter consistency (like in the photos), but wasn’t as sweet. Do what you want for the results you want!Print
- 3 large ripe yellow plantains (~3 cups pureed plantain – the more ripe, the better!)
- 6 eggs
- 1 tsp baking soda
- Serving Size: 1 slice