Sweet Plantain Cake with Salted Peanut Butter Frosting

Course: Dessert, Snack

Cuisine: American, Fusion, Nigerian

Diet: Vegetarian

Prep Time: 10

1 5

Total Time: 1 15

Servings: servings

Calories: 398kcal

Author: Jazzmine Woodard

Golden, moist, and tender snacking cake flavored with roasted sweet plantains and topped with fluffy PB frosting and flaky salt

Print Recipe

Equipment

Ingredients

For the Cake

2 overripe plantains
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
2 eggs
¾ cup brown sugar
¼ cup granulated sugar
¼ cup unsalted butter melted
¼ cup oil
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

For the Frosting

1 ¼ cup powdered sugar
½ cup peanut butter
¼ cup unsalted butter softened to room temperature
¾ teaspoon fine sea salt
½ teaspoon vanilla extract
1 tablespoon milk at room temperature
2 tablespoons roasted peanuts chopped or crushed, optional garnish
½ teaspoon flaky sea salt optional garnish

Instructions

Roast the Plantain: Preheat oven to 350 degrees Fahrenheit. Place plantains on a parchment or foil-lined baking pan and into the oven to roast for 20 minutes. Let them cool for a few minutes until safe to handle, then carefully remove the peels and scoop out the fruit into a bowl and mash it with a kitchen spoon. (Alternatively, you can purée the plantain in a blender or food processor if you prefer a completely smooth cake batter.)
2 overripe plantains
Grease and flour a square 8 x 8 inch baking dish and set aside.
Make the Cake Batter: In a mixing bowl, stir together the flour, baking powder, baking soda, spices, and salt.
1 ¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, ¾ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger
Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat together the mashed plantain, eggs, brown sugar, granulated sugar, butter, oil, milk, and vanilla extract until uniform with small chunks of mashed plantain (about two minutes). Add the flour mixture and beat until it starts to come together then finish mixing by hand so as not to overmix the batter.
2 eggs, ¾ cup brown sugar, ¼ cup granulated sugar, ¼ cup unsalted butter, ¼ cup oil, 2 teaspoons vanilla extract
Bake the Cake: Transfer the batter into the prepared baking dish then into the oven to bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Leave cake in the pan for 10 minutes then invert it onto a cooling rack to come to room temperature (about 45 minutes).
Make the Frosting: While the cake cools, use a hand mixer or stand mixer fitted with the paddle attachment to beat together the powdered sugar, peanut butter, butter, salt, vanilla extract, and milk until smooth and uniform, pausing to scrape down the sides of the mixing bowl a couple of times.
1 ¼ cup powdered sugar, ½ cup peanut butter, ¼ cup unsalted butter, ¾ teaspoon fine sea salt, ½ teaspoon vanilla extract, 1 tablespoon milk
Finish the Cake: Spread frosting over top of the cooled cake then sprinkle with chopped peanuts and flaky salt, if desired, and serve.
2 tablespoons roasted peanuts, ½ teaspoon flaky sea salt

Notes

Modifications

Use plant-based butter, egg, and milk alternatives to make this cake dairy-free and vegan.

Storage

Store in an airtight container at room temperature for up to two days, then transfer to the refrigerator for continued storage up to one week.

To freeze, cool the cake completely to room temperature, then wrap it snugly in plastic wrap followed by a layer of aluminum foil. Keeps in the freezer for up to four months. Thaw the cake at room temperature for about three hours, then unwrap it, and frost.

Nutrition