Plantain bread. Paleo. 3 ingredients.

by purelytwins

The best paleo grain-free bread recipe made from just 3 simple real food ingredients. Sharing our beloved plantain bread recipe  made 3 different ways! Also sharing an egg-free option.

best grain free plantain bread

We can’t believe we don’t have a video of us making our famous plantain bread! Gasp.

It’s okay… we now do.  Phew.

As you may already know we are plantain obsessed.

We are beyond happy to see so many of you making and loving not only our plantain bread but all our plantain based recipes. We have mentioned this before but we love using plantains as our ‘flour’ in recipes. And using them as a base for bread works out perfectly.

Plantain bread is perfect to make  sweet or savory!  Possibilities are endless when you get a little creative.

Gluten-free, grain-free, dairy-free, soy-free, nut-free real food bread made from 3 ingredients.

Come into our kitchen and make plantain bread with us 3 different ways.

In the first video we go over the most common questions we receive about how to make plantain bread. Sharing some tips on baking the bread.

Second video is where we make 3 different plantain bread recipes with you.

We know you have all the ingredients already on hand for this recipe.
So are you ready to make bread?
See where it all started here with our plantain bread recipe.
Need a low carb bread instead? Check out our 3 ingredient low carb bread here

How to make gluten-free, grain-free, dairy-free and egg-free option of plantain bread plus a more single serving option

How to make our famous 3 ingredient plantain bread #paleo #glutenfree #purelytwins

We have so many ideas for more recipes to use with plantains.

We are jumping up and down over here with excitement.

Chocolate protein grain-free plantain bread #glutenfree #grainfree #purelytwins

We wanted to show how to make our 3 ingredient bread a few different ways.

The original is still a great go-to option but the one we make the most is what we call our single serving bread.

Made for just one!


Single serving 3 ingredient grain-free protein bread (gluten-free, dairy-free, paleo)

The easiest and healthiest protein bread made from 3 ingredients. Gluten-free grain-free dairy-free paleo bread recipe made from plantains and some protein powder. Protein rich bread. Single serving bread recipe.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: serves 1


  • about 3 oz of plantain (100grams), peeled
  • 2 whole eggs
  • 34 tablespoons protein powder
  • 1 tablespoon coconut oil to batter or in pan to cook bread in it


  1. Preheat oven to 350 degrees.
  2. Peel plantain.
  3. Place in blender or food processor.
  4. Add in eggs.
  5. Blend then add in protein powder.
  6. Blend until smooth.
  7. Add in coconut oil, or place oil in pan. Either way the bread will come out.
  8. Blend until smooth and creamy.
  9. Bake bread for 15-20 minutes.
  10. Bake in 6 in pan.

For the single recipe you don’t have to use protein powder.  You could also use gelatin instead as we mentioned in the video.

We have experimented with using plantain flour and it worked. We will show that once we get more plantain flour on hand.

We ran out of it, so we weren’t able to show that option.

Now for our vegan bread option if you do not eat or cannot eat eggs.

Vegan grain-free gluten-free real food bread, The easiest and healthiest bread recipe. @purelytwins

We have made other egg-free plantain bread recipes

Chia seed wrap


Here is how to make our plantain bread egg-free using a flax gel as the egg replacement.


  • about half a plantain (150grams), peeled
  • 2 flax gels (2 tablespoons flax meal with 6 tablespoons water)
  • 1/2 teaspoon baking powder
  • 1 tablespoon coconut oil to batter or in pan to cook bread in it


  1. Preheat oven to 350 degrees.
  2. Peel plantain and make flax gel. Let flax gel mixture sit for 10 minutes to form a gel.
  3. Place plantain in blender or food processor.
  4. Add in flax meal gel and baking powder.
  5. Blend until smooth.
  6. Add in coconut oil, or place oil in pan. Either way the bread will come out.
  7. Blend until smooth and creamy.
  8. Bake bread for 15-20 minutes.
  9. Bake in 6-9 in pan. We recommend a 8-9 inch pan for this recipe.

Healthy and quick grain-free bread made in 20 minutes or less that the whole family will love.


Do you like making homemade breads? 

Would you make a sweet or savory plantain sandwich? 

What would you top your bread with?

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Heather March 24, 2015 - 4:01 pm

You’re going to hate this question but if I can’t get plantains can I use green bananas? Also when I can get plantains how much is 100 grams chopped plantains–one cup?

purelytwins March 24, 2015 - 9:25 pm

Yes you can try green plantains. The 100 grams could be a heaping half cup.

Leah March 24, 2015 - 6:05 pm

Great videos! First time plantain user here. I made your donuts with tigernut flour and plantains from Instagram. Yum! Praying my body reacts well to the plantains. I’m tired of always feeling scared to try new things for fear how my body will react. Anyway, great recipe! I enjoyed it will sunbutter on top.

purelytwins March 24, 2015 - 9:27 pm

Glad you enjoyed the donut recipe. Praying for ya we understand what it is like to have a fear of food in how your body will respond.

Meg @ Meg the RHN March 24, 2015 - 6:28 pm

this post is amazing! you know i love my plantains too! all thanks to you girls! i have just been frying slices lately, but really should make bread!

purelytwins March 24, 2015 - 9:27 pm

plantains lovers ๐Ÿ˜‰

Heather March 24, 2015 - 7:54 pm

Love the video….I love the ones where you talk and the music ones. Keep both comingโ˜บ๏ธ, you mentioned pea protein…what brand do you use? I’ve been purchasing the vitacost chocolate and vanilla and really like them but would love to know what you use. I have also tried the sunwarrior brand made from raw pea protein, cranberry and hemp. I know everyone loves vega but it just seems like too many ingredients in one thing…like maybe too much for the body…or my body to process at once. Plus it has inclined in it and sea algae which I am highly allergic to….algaes that is. I wpuld love to see the story/history behind your love for coconut oil…when you fell in love with it and why. Did it take your bodies a while to get use to it? Is it best to slowly add it to your diet. We need a tutorial!

purelytwins March 24, 2015 - 9:28 pm

Thanks girl! We use the pea protein from garden of life! Love it!! We will work on that coconut oil post ๐Ÿ˜‰

Heather March 24, 2015 - 7:55 pm

That should have read vega has inulin in it…darn autocorrect!

Cassie March 24, 2015 - 7:58 pm

Can the plantain be subbed for a banana?

purelytwins March 24, 2015 - 9:28 pm

You can try a green banana. A regular banana won’t work, too soft.

lindsay March 25, 2015 - 7:37 am

do you think my plantain flour would work instead of real plantains? haha i guess i need to try

purelytwins March 25, 2015 - 12:03 pm

Yes it does we have tried it but we ran out, so we will do a follow up video. But we do 1/4 cup with 2 eggs.

Liz April 7, 2015 - 10:31 pm

Have you lovely ladies ever tried using gelatin as an egg replacer? I’m thinking it might work well here in lieu of the flax gel. . .

purelytwins April 7, 2015 - 10:53 pm

Actually we have tried it before but not in this recipe, we forget what recipe we tried it in – but we didn’t have the greatest results, we love the idea though.

Michelle September 20, 2015 - 1:27 pm

Hello there! I just found your website and am so glad I did. My husband and I are both Caribbean and we grew up eating plantain all our lives (in the Caribbean, we say “PLAN-tin”). I was searching for great pre-workout snacks on Pinterest when I saw a similar recipe that mentioned your recipe.

I saw the bread and I had to make it immediately. I didn’t have fresh plantains in the house, but I had a bag of frozen ones (already baked and cut into pieces ready for reheating). I didn’t have any protein pea powder but I had Red Velvet Cake Batter whey protein that I use after my workouts. I had just ONE tablespoon of coconut oil left!

I measured out 100 grams of plantain (well, it was 104 g), three tablespoons of protein powder, two eggs and 1 tblspn of coconut oil. I wanted to make this particular bread since it was thicker and looked like I could make a great sandwich. I received a Phillips MultiCooker for free to test it out and review it, so following their directions for baking, I set it at 270 degrees and put the batter in for 20 minutes (I forgot to grease the pan!).

Twenty minutes later, yay! It slid right out of the pan, no problem. It was very thin, like the first example in the video but it was pink so of course that’s a good thing :). It was DELICIOUS. The edges were just a little brown and perfect. I just had 1/4 of it, but I’m going to get another 1/4 and put some peanut butter on it. Oh Happy Day.

Why do you suppose it came out so thin — because of the wrong protein powder?

Thanks for this blog!

Jenny October 13, 2015 - 3:41 am


This looks great, just discovered this website, I love it. I would like to make the plantain recipe but wondering is it possible to replace the protein with anything else? for example almond flour or something like this.

Thank you!


purelytwins October 13, 2015 - 10:09 am

Yes you can. Our original plantain bread is made from just plantains and eggs.

Julia November 10, 2015 - 2:47 pm

Can gelatine be used instead of eggs?

purelytwins November 11, 2015 - 9:58 am

We are not sure, we’ve only used flax gel to replace the eggs.

sara April 9, 2016 - 5:06 pm

I did try the first Plantain bread with a green banana because it is sometimes difficult to find Plantains where I live. The modifications I used was adding 1.5 Tbsp. coconut flour, only 2 Tbsp. protein powder or 1 scoop, added an extra egg , and 1/ 2 Tbsp. baking powder. Came out great.

purelytwins April 10, 2016 - 12:47 am

Awesome glad it came out!!

Misty August 18, 2016 - 10:20 am

I made this yesterday. Had to double the recipe because 1 plantain alone was 192 g and once baked I divided the bread into 8 rectangular-shaped slices. These were my ingredients:

– 192 g plantain
– 4 eggs
– 6 tbsp hemp protein

I didn’t use oil because I poured the mixture into a non-stick platinum silicone baking mat so there was no need. It turned out kind of green because of the hemp protein. I love the spongy texture but I spread it too thin in some parts and too thick in others. Seems like I need some practice with the spatula, ha ha ha.

I froze the slices and today I toasted 2 of them. They hardened and became almost crackers. I like it. It’s another way of having them. Made some avocado & boiled egg toasts. Yummy!

Next time I’ll try making thicker slices and using flax meal instead of egg. Oh, and I’ll add some salt because I missed it this time. How much salt do you need for the single serving recipe?

What kind of gelatine would you use for this? I have the Great Lakes red one. Do you use that one or the green one?

purelytwins August 18, 2016 - 3:54 pm

you can do 1/4 tsp to 1/2 tsp sea salt. We suggest using the green bottle of Great Lakes gelatin.

Chana August 23, 2017 - 10:28 am

Hi ???? I want to know if you used the baking soda in any of the 3 recipes.

I saw the video 2 times but I didn’t see when you add it.
I just made the vegan and use chia instead of flax.
15 minutes in the oven and was very soggy like a pudding. So I let it another 15 minutes and still wet. Not that much but wet.
You think is because I doubled de recipe ?

purelytwins August 27, 2017 - 12:07 am

for the vegan version is when we would add in baking powder. The vegan ones are a little more dense and moist, and chia does provide a different texture than the flax does.

hipretty July 4, 2021 - 3:09 pm

I see you telling some readers they can use a green plantain but I don’t see anywhere if you specify using a yellow one or more brown and spotty ones. What do you prefer in your plantain based breads? Thank you so much. I am a Celiac with multiple autoimmune disorders. My issue used to be Gluten (or so I thought) (which took 10 years to discover) I am GF 21 years. But so many different foods can be a trigger now to my autoimmune issues. I stand at my fridge looking in and don’t know what to eat anymore. ๐Ÿฅบ It is a real struggle. Thank Goodness there are simple recipes with so few ingredients that you twins have posted!!! I searched for a few ingredient pizza that I found on your youtube page, the link to that pizza is gone.
But I see you have a few versions though. ๐Ÿ’—๐Ÿ™๐ŸŒบ

purelytwins July 6, 2021 - 7:11 pm

We love plantains. TO us our bodies and stomach do really well with them that is why so many of our recipes do use them. We will have to look into that pizza recipe to see about it as when we updated our blog we lost so post. And for our green plantains, it contains less sugary starch and they make really good waffles and breads for us. But of course using more yellow plantains are fine too, they are just riper and have a little bit of a more sweet flavor and gives the waffles a softer texture. Hope this helps!

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