This healthy plantain flour bread is the perfect gluten free bread for making toast or sandwiches. It's made with green plantain flour and yogurt and sweetened with maple syrup. This plantain bread is gluten free, dairy free, yeast free and paleo friendly.
If you know me, then you know that I love plantains! They've been a staple in my diet for years and I've created many recipes with them.
This plantain flour bread is made with green plantain flour, rather than ripe plantains. It's become my newest obsession! I love toasting a slice and topping it with mashed avocado and a couple runny eggs for breakfast.
This plantain bread holds together well, making it perfect for toast or sandwiches. It has a mildly sweet flavor with a hint of plantain.
Why You'll Love This Plantain Flour Bread
- gluten free and grain free - made with green plantain flour and tapioca starch
- paleo friendly - made with simple, minimally processed ingredients
- dairy free - no butter or milk
- only 7 ingredients needed
- easy to make - a one bowl bread recipe
- holds together - perfect for toast, sandwiches or making French toast
Ingredients
Here's a list of what you'll need to make this gluten free plantain flour bread:
- green plantain flour
- tapioca starch - needed for texture purposes. You may swap this ingredient for arrowroot starch.
- baking soda
- salt
- yogurt - I used an unsweetened coconut yogurt, but any type will work
- eggs
- maple syrup - needed for flavor
How to Make Bread with Green Plantain Flour
This is a super easy, one-bowl bread recipe! Just combine the dry ingredients, mix in the wet ingredients and bake. Here are the step by step instructions:
First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, combine the dry ingredients. This includes the plantain flour, tapioca starch, baking soda and salt.
Mix in the wet ingredients. This includes the yogurt, eggs and maple syrup.
Pour the batter into your lined loaf pan.
Place the bread in your preheated oven and bake at 350 degrees for 40-45 minutes. When done, then bread should have a nice rise and golden brown top.
Remove the loaf from the oven and let it cool for 5-10 minutes in the pan before transferring it to a wire cooling rack. Cool to room temperature before cutting.
Storage
This loaf is best stored in an airtight container in the fridge. Enjoy within 10 days.
Best Plantain Bread Toppings
You can top this plantain bread with sweet or savory toppings. Here are some ways we enjoy eating it:
- top with homemade jam
- toast and top with mashed avocado and a runny egg
- slather with almond butter or sunflower seed butter
- toast and use as bread for sandwiches
- make a grilled cheese
- make French toast
Frequently Asked Questions
Green plantain flour is made from green plantains that have been peeled, cut and dried, then ground into a flour.
Tapioca starch is necessary to achieve the right bread texture. The best substitutes would be arrowroot starch or potato starch.
This particular recipe was formulated with eggs and I don't think an egg replacement would work well. You can check out my pumpkin plantain bread for a vegan alternative.
More Recipes with Plantain Flour
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Healthy Plantain Flour Bread (No Yeast, Gluten Free)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8" x 4" loaf
Description
This healthy plantain flour bread is gluten free, yeast free, dairy free and paleo friendly. It's made with green plantain flour and sweetened with maple syrup.
Ingredients
- 1 ¼ cups green plantain flour (160g)
- ¾ cup tapioca starch (94g)
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup unsweetened yogurt (I used coconut yogurt)
- 4 large eggs
- ¼ cup maple syrup
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the plantain flour, tapioca starch, baking soda and salt.
- Mix in the wet ingredients (yogurt, eggs and maple syrup), whisking until smooth.
- Pour the batter into your lined loaf pan.
- Place the bread in your preheated oven and bake at 350 degrees for 40-45 minutes. When done, then bread should have a nice rise and golden brown top.
- Remove the loaf from the oven and let it cool for 5-10 minutes in the loaf pan before transferring it to a wire cooling rack. Cool to room temperature before cutting.
- Store in an airtight container in the fridge, up to 10 days.
Notes
For best results, measure ingredients by weight (when given).
Katie
This is my favorite plantain flour recipe. Hope you all enjoy!
Robin Stickney
I’m confused as to whether this bread is A sweet bread that is more like a dessert bread, or if it is for sandwiches?
Katie
I think it's best eaten toasted and topped with sweet or savory toppings. It is slightly sweeter than your average sandwich bread, but could be used to make sandwiches too.
Adriana
I love you right now. Thank you so much 🙏🏾
Katie
🙂 Thank YOU! Enjoy!
Taryn
This is by far the best bread recipe I have found to fit my and my kids dietary restrictions! I use 2 duck eggs or 2 tablespoons of gelatin in place of the eggs (the gelatin one could use some tweaks but my kids don't complain and it still tastes good!) and then applesauce instead of maple syrup. the duck egg and applesauce combination style is definitely better than the gelatin and applesauce combo, but again, my kids still devour it! Thank you so much for this recipe! I'm constantly looking for more plantain flour recipes. especially egg free because of my kids.
Katie
I love that you used applesauce in place of the maple syrup - I'll have to try that! Thank you so much for taking the time to leave a review 🙂
cindy
Hi i would love to try this .. would greek yogurt work?
Katie
Yes, any yogurt will work!
Obi
Hi Katie,
Can I replace tapioca starch with Arrowroot?
Katie
Yes!
Michelle
Made this bread yesterday! I don't eat dairy so I swapped canned coconut milk for the yogurt. This bread is great! The texture of the bread is awesome and holds really well. It was great to taste with the strawberry preserves I had just made!
Katie
I'm glad the coconut milk worked as a swap! Thank you for leaving a detailed review 🙂