Plantain Cornbread



  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 ripe plantains, mashed
  • 2 eggs
  • 1/3 cup sour cream or yogurt
  • 1 tsp vanilla extract
  • 2 cups all purpose flour (sifted)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp Tastic Sweet


  1. Preheat oven to 350 degrees. Greased a loaf pan with butter and lightly dust it with some flour or use some non stick spray.
  2. Beat granulated sugar, butter and milk in a medium bowl, with an electric mixer on high speed and mix.
  3. Add the sour cream or yogurt to the creamed butter and mix. Then add the vanilla extract, mashed plantains and eggs to the mixture.
  4. In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder and the ground nutmeg. Add the wet ingredients to the dry ingredients and mix.
  5. Bake for about 60 to 65 minutes or until a knife or toothpick is inserted into the center and it comes out clean. Baking time may vary depending on the climate or oven heat.
  6. Let it stand for about 15 minutes, before removing it from the loaf pan.
  7. Once it’s cool to your desire, slice and enjoy.


Subscribe to my Instagram for exclusive content, updates and many more! Click HERE to join. 

SIGN UP FOR FREE RECIPES straight to your inbox HERE


Leave a comment

Please note, comments must be approved before they are published