Plantain Carrot Bread

The best baking often starts with fruit that’s just past the point of eating out of hand. Overripe plantains become deeply sweet as they mature, making them an excellent ingredient for cakes and quick breads where their flavor can really shine.

Carrots might seem like a supporting ingredient here, but they play an important role. They add moisture, a subtle sweetness, and tiny flecks of color throughout the loaf without competing with the plantains. Together, the two create a bread that’s soft, tender, and stays moist for days.

Warm cinnamon, nutmeg, and cloves round everything out with gentle spice, while coconut oil keeps the crumb rich without feeling heavy. As the loaf bakes, the aroma of caramelized plantains and spices fills the kitchen, a good sign that something special is in the oven.

Whether enjoyed on its own or lightly toasted with a little butter, this is one of those loaves that only gets better after it has had time to cool completely.

INGREDIENT DETAILS

Overripe Plantains
The star of the recipe. Overripe plantains provide natural sweetness, moisture, and a rich fruit flavor that becomes even more pronounced after baking.

All-Purpose Flour
Provides the structure needed for a tender but sturdy loaf.

Carrots
Freshly grated carrots add moisture, natural sweetness, and a delicate texture throughout the bread.

Brown Sugar
Sweetens the loaf while contributing subtle caramel notes.

Coconut Oil
Keeps the bread moist and gives it a soft, tender crumb.

Milk
Adds moisture and helps bring the batter together.

Egg
Binds the ingredients while adding richness and structure.

Vanilla Extract
Rounds out the sweetness and enhances the flavor of the spices.

Cinnamon
Provides warm, sweet spice that pairs beautifully with both plantains and carrots.

Nutmeg
Adds gentle warmth and depth.

Ground Cloves
A small amount brings a rich, aromatic spice that complements the other flavors.

Baking Soda
Helps the loaf rise and contributes to its tender texture.

Baking Powder
Provides additional lift for an even crumb.

Salt
Balances the sweetness and enhances the overall flavor.

INGREDIENT ALTERNATIVES

Coconut Oil:
Melted butter or a neutral vegetable oil can be used.

Brown Sugar:
Light or dark brown sugar both work well.

Milk:
Dairy-free milk may be substituted.

All-Purpose Flour:
A 1:1 gluten-free baking flour can be used with slight texture differences.

Ground Cloves:
Allspice can be substituted if preferred.

No substitute needed for the ripe plantains.

If you enjoyed this recipe then you may also enjoy my recipe for Spiced Bran Banana Bread

Print Recipe

Plantain Carrot Bread

Author: 3bcc10 Cooking Method: Trini Faves Courses: Breads and Flatbreads, Breakfast and Brunch, Desserts Recipe Keys: Corn Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins

Servings: 12

Description

This plantain carrot bread combines the natural sweetness of overripe plantains with carrots and fragrant baking spices to create a loaf that's rich, moist, and full of flavor. It's a wonderful way to use ripe plantains while adding extra texture and color to every slice.

Ingredients

Servings

• 2 medium-large overripe plantains, mashed

• 1 ½ cups all-purpose flour

• 1 cup grated carrots

• 1 cup brown sugar

• ½ cup coconut oil

• 2 tbsp milk

• 1 egg, room temperature

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper.
2. Peel the overripe plantains and mash them in a large bowl until mostly smooth, leaving a few small pieces for texture. Add the brown sugar, coconut oil, egg, milk, and vanilla extract, then whisk until the mixture is smooth and well combined.
3. Fold in the grated carrots until they're evenly distributed throughout the batter.
4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no dry streaks remain. Be careful not to overmix, as this can make the loaf dense.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until the loaf is deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The kitchen should be filled with the aroma of caramelized plantains and warm spices.
6. Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling fully helps the crumb set and makes for cleaner slices.

Note

The darker the plantains, the sweeter and more flavorful the loaf will be.

Grate the carrots using the large holes of a box grater for the best texture.

Avoid overmixing once the flour is added to keep the bread tender.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

This loaf freezes well for up to 2 months. Wrap individual slices for easy thawing.

Keywords: plantain carrot bread, homemade plantain bread, ripe plantain recipe, carrot loaf, quick bread recipe, coconut oil bread, spiced plantain loaf, homemade loaf cake