Finding a way to use up fruit that has sat on the counter a few days too long can be a challenge. This Banana Bread solves that problem by turning overripe bananas and sweet plantains into a dense, moist loaf that is perfect for breakfast or a mid-afternoon snack.
Most recipes rely solely on bananas, but adding sweet plantains gives this loaf a deeper, more complex flavor. The plantains hold their shape slightly better than bananas, which creates a wonderful, textured crumb. Using both cream cheese and butter in the batter ensures the bread stays incredibly soft and rich, even days after baking.
Ingredient Notes
Plantains: You must use very ripe plantains with black skins. If they are still yellow or green, they will be too starchy and lack the necessary sweetness.
Walnuts: Toasting the walnuts before folding them into the batter brings out their natural nuttiness and adds a nice crunch to the dense loaf.
Mace: This spice adds a subtle, warm floral note that pairs perfectly with the cinnamon and fruit.
Banana Bread
Banana Bread
This moist loaf combines ripe bananas and sweet plantains for a rich flavor profile. It is a dense, comforting treat perfect for breakfast or a snack.
Preheat your oven to 350°F and position a rack in the center of the oven.
Grease a standard 8 1/2 by 4 1/2-inch loaf pan thoroughly with butter or nonstick spray.
In a large mixing bowl, mash the bananas and plantains together until the bananas are mostly smooth and the plantains are broken into small, grape-sized chunks.
Stir the sugar into the fruit mixture and let it sit for 15 minutes to allow the sugar to dissolve.
In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and mace.
Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the cream cheese until smooth.
Whisk the vanilla and eggs into the butter mixture one at a time until the texture is smooth and creamy.
Combine the wet mixture with the fruit mixture, then fold in the dry ingredients until just incorporated, being careful not to overmix.
Fold in the toasted walnuts if you are using them, then pour the batter into your prepared loaf pan.
Bake for 80 to 85 minutes, or until the top is a deep golden brown and a tester inserted into the center comes out clean.
Cool the bread in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely on the rack.
Keyword Banana Bread
Tima’s Tips
Ensure your plantains are very ripe with black skins to guarantee they are sweet enough for this recipe.
Don’t overmix the batter once you add the flour; just stir until you no longer see streaks of dry ingredients.
Variations
Add 1/2 cup of dark chocolate chips for a richer, dessert-like loaf.
Swap the walnuts for toasted pecans if you prefer a slightly milder crunch.
Sprinkle a little coarse sugar over the top of the batter before baking for a crunchy crust.
Storage
This bread stays moist for several days if wrapped tightly in plastic wrap once completely cooled. You can also slice the cooled loaf and freeze the pieces individually for easy snacking later.
Common Questions I Get
Can I use green plantains instead of ripe ones?
No, you must use very ripe, black-skinned plantains. Green plantains are too starchy and will not provide the sweetness or texture needed for this bread.
How do I know when the bread is done?
The bread is done when the top is a deep golden brown and a tester or toothpick inserted into the center comes out clean.
Can I make this recipe without the walnuts?
Yes, the walnuts are entirely optional and can be omitted without affecting the structure of the bread.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
