Plantain Bread

Helga Glaesel de BlandingSeptember 13, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We all know and love banana bread. In this recipe, we used ripe plantains, which tend to be sweeter than bananas especially when cooked. And that makes them ideal for desserts.

We love these types of recipes that are prepared in one bowl with a spoon. They are uncomplicated and you can easily include the children in the house to help prepare it. They will love helping to mash the plantains into a puree.

We made the recipe by itself without toppings, but it would look very nice with black sesame seeds. You can also add dried coconut or nuts. I hope you enjoy making this and treat yourself on a slow morning to a slice with a hot cup of coffee.

Helga

Plantain Bread

Recipe from Okayafrica
Yields: 1 loaf

Ingredients:

2 very ripe plantains
80g melted butter (1/3 cup)
140g granulated white sugar (2/3 cup)
1 egg (beaten)
200g all-purpose flour (1 + 2/3 cups)
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
A sprinkle of sesame seeds, shredded dried coconut, nuts etc. as toppings (optional)

Procedure:

Preheat the oven to 350°F
Peel the plantain, cut it into small chunks and mash to a puree it in a bowl.
Add the melted butter and blend it in with a wooden spoon. Add the salt and baking soda and mix in. Follow with the sugar.
After mixing it well, pour in the beaten egg. Mix once more. Add the vanilla, and continue stirring. Finally, sift the flour into the mixture and blend well.
Pour the bread mix into a greased loaf pan and spread evenly.
If using sesame seeds, coconut, nuts etc. as toppings, sprinkle them before baking.
Bake for 1 hour to 1 hour 10 minutes.
Use a toothpick or cake tester to check if it is fully baked, set it aside, and allow it to cool.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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