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Paleo Plantain Breakfast Cake

Paleo Plantain Breakfast Cake | Roots & Boots

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This Paleo Plantain Breakfast Cake was such a happy discovery, y’all.

Paleo Plantain Breakfast Cake | Roots & Boots
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Paleo Plantain Breakfast Cake is born

Necessity is the mother of invention, right?  Well, one morning I’d planned to make Paleo Plantain Pancakes but was running behind and feeling sort of desperate.  The thought of standing at the stove flipping pancakes all morning (because that’s what it feels like when you quadruple recipes for your three growing boys, can I get an amen?) was just too much.

I just couldn’t even.

And then, Eureka!  I had a blinding flash of inspiration.  What if I poured the entire pancake batter into a baking dish, baked it in the oven, and called it a Breakfast Cake?

Paleo Plantain Breakfast Cake | Roots & Boots
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My friends, this was one of my finest moments in the kitchen.  When I pulled that warm, glorious breakfast cake from the oven all golden brown and sweet smelling, I almost heard angels singing.

Okay, it was more like three hungry boys plus my own growling stomach, but still.  It was a brief and shining moment of glory.

A versatile recipe

This Paleo Plantain Breakfast Cake is really something special, y’all.  Perfect for a special brunch or a weekday family breakfast.  So easy to pull together, totally hands-free once you pop it in the oven, and delicious with fresh fruit, cooked fruit, or homemade fruit syrup.  And nutritious!

Did I mention you can even make it ahead of time?  See my tip below.  And leftovers are a snap to reheat.

Make-ahead tip

Try this: make the cake the day before, and under-bake it slightly.  The next morning, reheat it at full temperature (350) until golden brown.

Breakfast cake toppings

Incidentally, my first experimental batch of Honey Sweetened Strawberry Jam made a delicious topping for this breakfast cake.  I used the wrong kind of apples and not enough of them, so the jam turned out pretty runny.  But it’s absolutely perfect as a topping for this breakfast cake (as well as yogurt, pancakes, ice cream, and more)!

So if you end up with runny homemade jam, just call it syrup and drizzle it over this delicious Paleo Plantain Breakfast Cake. <wink>

Oh, and if you want to go all out, bacon is the perfect accompaniment. Because bacon makes everything better.  Though not necessary, I always feel a little sad when I have to eat my breakfast cake sans bacon.

And now, for the recipe…

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Paleo Plantain Breakfast Cake

  • Author: Kathleen | Roots & Boots
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10-12 servings 1x


Similar to my recipe for Paleo Plantain Pancakes, but without all the flipping. Packed with protein and nutrient-dense ingredients for a filling start to your day. Delicious with simple fruit syrup or cooked berries. Leftovers reheat easily.




  1. Preheat oven to 350.
  2. Chop plantains into 5 or 6 pieces each, and puree in a food processor.
  3. Add almond butter and coconut milk and process until smooth.
  4. Add eggs and process until well combined.
  5. Add remaining ingredients and blend well.
  6. Pour into 9×13 baking dish.
  7. Bake about 30 minutes or until an inserted toothpick comes out clean.
  8. Serve with warm strawberry jam or simple homemade blueberry syrup.


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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Lauren on 07/26/2017 at 11:44 am

    Made this Plantain Breakfast Cake for my little family and it was a HIT! My three year old has been a picky breakfast eater lately and my husband (though he would never admit it) is quite the picky eater. Everyone enjoyed this. We topped it with some strawberry jam one day and fresh peaches with a little agave the next. It was easy to make, filling & tasty. Love having healthy recipes such as this one that the whole family enjoys. Thanks Kathleen!

    • Kathleen on 07/27/2017 at 1:40 am

      Yay! I’m so glad y’all loved it. 🙂

  2. Joanna Neal on 09/28/2017 at 2:53 pm

    Making this right now! Super excited to see how it turns out! Two questions: I’m assuming the more ripe the plantains the better? I was thinking about adding honey to give it some sweetness. Also, whats your prefered brand of coconut milk?

    • Kathleen on 09/28/2017 at 5:59 pm

      The riper the plantains, the sweeter, and the cake won’t need extra sweetener. Especially when topped with jam, fruit syrup, or cooked fruit. Enjoy! 🙂 Oh, and we use this coconut milk.

  3. Rebecca P on 07/29/2018 at 7:28 pm

    Is this recipe very sweet? Could it be served as a dessert?

    • Kathleen on 07/29/2018 at 10:23 pm

      Hmmm, I’ve never served it as a dessert, but I don’t see why you couldn’t. It’s not super sweet, but you can increases the sweetness level with a topping like fruit or chocolate.

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