Skillet Plantain Bread

Despite the fact that I am completely obsessed with plantain chips, I rarely use plantains at home. #sortofpaleobloggerfail

So I decided to pick some up and try doing something other than chip-ifying them. I wanted to make plantain pancakes but didn’t feel like standing over my stove, flipping pancakes so I just poured allll of the batter into one skillet instead.

The result was a super delicious skillet bread that I seriously can’t stop munching on.


Skillet Plantain Bread


  • 1 large ripe plantain, about 11 ounces (peeled and diced)
  • 2 eggs
  • 1 tablespoon white rice flour
  • 1 tablespoon tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • coconut oil, for greasing skillet


You can leave out the cinnamon and vanilla and add savory spices instead for a savory bread.


1. Preheat oven to 350F. Place all ingredients in a blender or food processor and puree until a thick batter forms.
2. Lightly grease skillet with coconut oil (I'd recommend a non stick or cast iron skillet). Heat skillet over medium high heat on the stove. Add batter to skillet.
3. Let cook, undisturbed for about 5 minutes, until several bubbles begin to form on the top.
4. Transfer skillet to oven and let cook for 10-12 minutes until fully set. Let cool slightly then transfer and slice.

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Comments: 6

  1. Meg @ A Dash of Meg July 22, 2014 at 2:14 pm Reply

    yummmm i love plantain bread!

  2. Amanda Perry @ Sistas of Strength July 22, 2014 at 7:44 pm Reply

    I am in love with plantain bread too! So good… :-)

  3. Jen @Chase the Red Grape July 23, 2014 at 5:43 am Reply

    I never really felt the need to make any kind of paleo bread – it just didn’t appeal…

    Until now!!!

    Will keep an eye out for plantains (not easy to find in Scotland, ha!) and can’t wait to make! Thanks!

  4. Rachel July 25, 2014 at 10:49 pm Reply

    Could you substitute for a different type of flour?

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