Plantain Bread

Delicious Plantain Bread made with ripe plantains, coconut milk, and maple syrup for natural sweetness.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings slices

Calories 1352 kcal

Equipment

oven
blender
loaf tin
Mixing Bowl
fork

Ingredients

1 cup self-raising flour (125 g)
2 ripe plantains
2 eggs
¼ cup coconut milk (65 ml)
¼ cup maple syrup (65 ml)
1 teaspoon bicarbonate of soda
2 tablespoon vegetable oil
½ tablespoon ground cardamom

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a large bowl, sift the flour, add the bicarb of soda and mix well.
In a jug, crack the eggs and use a fork to beat really well.
Pour in the coconut milk and oil, and give the mixture a good stir.
Peel and chop the plantains and add them to a blender.
Blitz until you get a smooth paste.
Combine the wet ingredients with the dry ingredients, add the mashed plantains and cardamom, and mix.
Grease and flour a loaf tin - mine is 20 x11x6 cm, and spread the batter evenly.
Bake for 35 minutes until the top is golden and a skewer inserted in the middle comes out clean.

Notes

Bake the cake in the middle of the oven rather than the top rack to avoid the loaf browning too quickly while the middle is still raw. Alternatively, you can use a kitchen foil to loosely cover the tin towards the end of the baking time. You can use a combo of plantain and banana for this bread - do make sure both are really ripe, the blacker the skin of the fruit, the better the taste.

Nutrition

Serving: 1sliceCalories: 1352kcalCarbohydrates: 263gProtein: 32gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 327mgSodium: 1251mgPotassium: 2329mgFiber: 10gSugar: 112gVitamin A: 4523IUVitamin C: 67mgCalcium: 188mgIron: 7mg

Keyword baked goods, Banana Substitute, gluten-free, Healthy Baking, Plantain Bread