Easy Plantain Flour Bread Recipe

Master this simple plantain flour bread recipe—tender, golden, and naturally gluten-free. Perfect for beginners! Make it today.

I’ll be honest: before I discovered plantain flour bread, I’d had more baking failures than wins. There was the dense loaf that looked like a hockey puck, the one that somehow turned out gummy in the middle, and let’s not even talk about the time my family politely pretended to enjoy my attempt at gluten-free bread.

Then a friend handed me a slice of her plantain flour bread recipe, and everything shifted. It was light, fluffy, and tasted like actual bread—not like I was eating a brick made of good intentions. I spent weeks trying to figure out her secret until she finally laughed and shared it.

What Makes Plantain Flour Bread So Special

Plantain flour is a game-changer for gluten-free bakers, and once you try this recipe, you’ll understand why. It’s made from dried green plantains that are ground into a fine flour, and it brings a subtle, slightly savory flavor that pairs beautifully with natural sweeteners like maple syrup.

The beauty of this paleo plantain flour bread is that it combines plantain flour with tapioca starch, which creates a tender crumb that holds together perfectly. Unlike some gluten-free grain free plantain loaf recipes that turn dry or crumbly, this one stays moist and bakery-quality fresh for days. Even better? The rise on this plantain flour bread is reliable—no more wondering if it’ll actually puff up in the oven.

Ingredients

• 1 ¼ cups green plantain flour (160g)
• ¾ cup tapioca starch (94g)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsweetened yogurt (coconut yogurt works beautifully)
• 4 large eggs
• ¼ cup maple syrup

That’s it! This plantain flour bread recipe uses just seven ingredients, which is honestly one of my favorite things about it. No complicated additives, no mystery ingredients—just real food that comes together in about an hour from start to finish.

Instructions

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350 degrees Fahrenheit. While it’s warming up, line an 8″ x 4″ loaf pan with parchment paper and set it aside. This simple step ensures your plantain flour bread releases easily and stays pristine on the bottom—trust me, it’s worth the 30 seconds.

Step 2: Mix the Dry Base

In a large mixing bowl, combine your dry ingredients: plantain flour, tapioca starch, baking soda, and salt. Give it a gentle whisk to distribute everything evenly. This is where your grain free plantain loaf gets its structure and rise, so don’t skip this step.

Step 3: Add the Wet Ingredients

Pour in your yogurt, eggs, and maple syrup. Using a whisk, mix everything together until the batter is smooth and no lumps remain. This plantain flour bread batter should be thick but pourable—similar to regular bread batter, which means you’re on the right track.

Step 4: Into the Oven It Goes

Pour your batter into the lined loaf pan, smoothing the top gently with a spatula. Place it in your preheated oven and let it bake for 40 to 45 minutes. You’ll know your paleo plantain flour bread is done when the top is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool and Release

Remove the loaf from the oven and let it rest in the pan for 5 to 10 minutes. This cooling time lets the plantain flour bread set just enough so it releases cleanly onto a wire rack. Transfer it carefully and let it cool to room temperature before slicing—I know it’s tempting to dig in right away, but this step really does make a difference in texture.

Substitutions That Keep It Flexible

Yogurt swaps: This plantain flour bread recipe works beautifully with any unsweetened yogurt. Greek yogurt adds extra protein, while coconut yogurt brings a hint of tropical flavor. Dairy-free? No problem—cashew or almond yogurt works just as well in this grain free plantain loaf.

Sweetener alternatives: If you don’t have maple syrup, honey, coconut nectar, or even brown sugar (dissolved in a tiny bit of water) all work in this plantain flour bread. Each adds a slightly different flavor note, so feel free to experiment.

Egg replacements: For a vegan plantain flour bread recipe, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or aquafaba. Your paleo plantain flour bread might be slightly more delicate, but it’ll still bake beautifully.

Flour adjustments: If you can’t find green plantain flour, try cassava flour or almond flour as a partial substitute (use about ¾ cup and keep the tapioca starch the same). Your grain free plantain loaf will have a different texture, but it’ll still be delicious.

Troubleshooting

Is the top browning too fast? Tent your loaf pan loosely with foil for the first 30 minutes, then remove it for the final 10 to 15 minutes. This prevents your plantain flour bread from getting too dark while the inside finishes baking.

Did it turn out dense? This usually means either overmixing the batter or the oven temperature being off. Mix just until smooth, and try using an oven thermometer next time—this paleo plantain flour bread is sensitive to accurate temps.

Is it gummy inside? Your grain free plantain loaf might need a few extra minutes in the oven. Try baking for 45 to 50 minutes next time, and always check with a toothpick before removing it.

Did it not rise much? Make sure your baking soda is fresh. Old baking soda won’t give this plantain flour bread recipe the lift it needs. Replace it if it’s been sitting in your pantry for more than six months.

Storage and Make-Ahead Magic

This recipe keeps beautifully in an airtight container in the refrigerator for up to 10 days, which is honestly amazing for a gluten-free bread. The paleo plantain flour bread actually tastes better on day two or three as the flavors continue to develop.

To freeze: Slice your grain free plantain loaf, wrap slices individually in plastic wrap, and store them in a freezer-safe bag for up to three months. Toast a slice straight from the freezer whenever you want a quick breakfast or snack.

For meal prep fans: This plantain flour bread recipe is perfect for prepping at the beginning of your week. Slice it, store it properly, and you’ve got grab-and-go toast throughout your week. It pairs beautifully with almond butter, eggs, or your favorite spread.

Serving Suggestions and Pairings

Toast a warm slice of this plantain flour bread and top it with almond butter and sliced bananas for a satisfying breakfast. The subtle flavor of the paleo plantain flour bread complements both sweet and savory toppings beautifully.

For lunch, this grain free plantain loaf makes an excellent base for open-faced sandwiches loaded with avocado, smoked salmon, or your favorite proteins. The sturdy crumb holds up to toppings without falling apart like some delicate gluten-free breads.

Looking for more gluten-free sides and mains? Pair this plantain flour bread with our easy gluten-free chicken taquitos for a complete meal, or serve it alongside our protein-packed gluten-free bread for a hearty dinner spread.

Variations to Keep Things Fresh

Cinnamon swirl version: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the dry ingredients for a cozy spiced plantain flour bread. You can also create a swirl by mixing cinnamon and maple syrup and drizzling it through the batter before baking.

Kid-friendly version: This recipe is naturally kid-approved, but if your little ones prefer milder flavors, reduce the salt slightly and they’ll love this grain free plantain loaf just as much.

Dairy-free option: Use any coconut or plant-based yogurt in place of regular yogurt. Your paleo plantain flour bread will be completely dairy-free and equally delicious.

Extra protein boost: Add 2 tablespoons of vanilla protein powder to the dry ingredients. Your plantain flour bread recipe becomes even more nourishing without changing the texture significantly.

Nutty variation: Fold in ½ cup of chopped pecans or walnuts before pouring into the loaf pan. This adds a lovely texture contrast to your grain free plantain loaf.

Understanding Plantain Flour Baking

Many people ask what plantain bread actually tastes like, and the honest answer is beautifully subtle. This plantain flour bread recipe has a mild, slightly earthy flavor that’s nothing like banana bread—it’s much more neutral and lets other flavors shine through.

According to research on ancient grain alternatives, plantain flour is an excellent source of resistant starch and provides nutrients that traditional gluten-free flours sometimes lack. Healthline’s guide to plantain nutrition offers great insights into why this ingredient has gained popularity in health-conscious baking.

What can plantain flour be used for beyond bread? It’s fantastic in pancakes, muffins, tortillas, and even as a thickener for soups and sauces. Once you master this recipe, you’ll find yourself reaching for it in all kinds of creative ways.

Frequently Asked Questions

More Gluten-Free Recipes to Explore

Once you’ve mastered this plantain flour bread recipe, you’ll be ready for more gluten-free adventures. Check out our easy gluten-free chicken taquitos for a fun, protein-packed dinner, or try our protein-rich gluten-free bread for another bakery-quality option.