If you followed my previous recipe, Tatale – No frying Oil required, you would have noticed that I had a whole box of over ripen plantains for a bargain. So I really had to find creative ways to use these over ripen plantains before they were not good anymore.
So I created the plantain cake recipe off chance and it was just so good. My family who are non-plantain lovers even ate this cake and they loved it. I mean they finished the 2 loaves I made in a day. So I guess it says how delicious this cake was. My dear friend (Medofopa) I really had to share this recipe with you so you and your family can also enjoy.
The recipe was created on the go so be mindful of the measurements and use texture and look to guide you more as I have indicated in the video. I hope you will enjoy this recipe. I would love to hear from you once you try it out.
I have also provided a plantain buttermix recipe here which you can use as a base for this cake.
Delicious Plantain Cake
- 1 Cup Plantain Buttermix
- 3 Cups Self Raising Flour
- 3 Medium Eggs
- 1/2 Cup Granulated Sugar
- 1/2 Cup Walnuts
- 1/2 Cup Olive Oil
- 1 tbsp Vanilla Extract
- 1 tbsp Baking Powder
Preheat the oven to 200 degrees celsius and oil 2 loaf pans. Or you can line the loaf pans with parchment paper.
Place all the ingredients in a blender with the liquid ingredients at the bottom to help with the blending.
Blend into a nice thick mix. You may need to add a bit more flour to achieve a thick cake mix. Please refer to the video for how the cake mix should look like.
Pour the cake mix into the oiled loaf pans and bake in the preheated oven for about 45 minutes. Or until when a skewer comes out clean when inserted into the middle.
Remove the cake and let it cool down before removing it from the loaf pans. Serve warm or cold with your favorite beverage.