Caribbean Plantain & Oat Breakfast Loaf (Vegan, GF, No Added Sugar)
A tender, naturally sweet plantain-and-oat loaf—vegan, gluten-free, and made with no added sugar.
Best for Gluten-free, no added sugar breakfast rich in fiber
This baked breakfast bread celebrates ripe Caribbean plantains and gluten-free oat flour for a moist, sliceable loaf that pairs with savory or sweet toppings. Psyllium, flax, and almond flour give lift and structure without eggs or gluten; spices nod to island flavors. Make it for a fiber-forward morning—cool fully before slicing for the best texture.
Ingredients
- 500 g Ripe plantains , ripe - black-spotted skin, cut into 3–4 cm pieces
- 220 g Certified gluten-free oat flour , lightly spooned and leveled
- 80 g almond flour
- 15 g psyllium husk powder
- 30 g Ground flaxseed
- 60 ml warm water , about 45°C
- 10 g Baking powder , about 2 teaspoons
- 2 g baking soda , about 1/2 teaspoon
- 2 g Ground allspice or warm spice mix , about 1 teaspoon
- 6 g fine sea salt
- 10 ml Apple cider vinegar
- 45 ml neutral oil
- 5 ml pure vanilla extract (optional – can be omitted)
- 30 g Pumpkin seeds for topping , lightly toasted if desired (optional – can be omitted)
Instructions
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1
Make the flax 'egg': combine ground flaxseed and warm water in a small bowl, stir well and let sit until gelatinous, about 10 minutes.
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2
Cook the plantains: place peeled, chopped plantain pieces in a small saucepan and cover with cold water; bring to a gentle simmer and cook until very tender, 10–12 minutes. Drain well and mash until smooth (aim for a uniform purée).
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3
Preheat the oven to 175°C and line a 23 x 13 cm (9 x 5 in) loaf pan with parchment; grease the parchment lightly.
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4
Whisk wet ingredients: in a medium bowl, stir mashed plantain, the hydrated flax mixture, apple cider vinegar, oil and vanilla (if using) until smooth.
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5
Combine dry ingredients: in a large bowl whisk together oat flour, almond flour, psyllium, baking powder, baking soda, allspice and salt until evenly distributed.
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6
Fold wet into dry: pour the wet mixture into the dry and mix with a spatula until just combined — the batter will be thick and slightly sticky. Let rest 10–15 minutes so the psyllium hydrates and firms the batter.
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7
Transfer batter to the prepared loaf pan, smooth the top with a wet spatula, and sprinkle seeds if using. Bake in the preheated oven for 45–55 minutes, until the top is golden and a skewer inserted near the center comes out mostly clean (a few moist crumbs are okay).
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8
Cool and finish: let the loaf cool in the pan for 15 minutes, then unmold onto a cooling rack and cool completely (at least 60 minutes) before slicing — this resting time is essential for clean slices and best texture.