Plantain Bread
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2-3 overripe plantain(s) (must be 1ΒΌ cups (270g) in total)
- 2 large eggs ((2 flax eggs))
- ΒΌ cup coconut oil ((60ml))
- 1 tsp vanilla extract ((4g))
- 2 cups almond flour ((210g))
- Β½ cup cassava flour ((50g)(tapioca or arrowroot starch works too))
- 2-4 tbsp coconut sugar ((25g-50g) raw cane sugar works too)
- 1 tsp mixed spice ((2g) see notes)
- ΒΌ tsp pink salt ((1.5g))
- 1 tsp baking soda ((4g))
- 1 tbsp apple cidar vinegar ((15g)(only use for the vegan version))
- 1 ripe plantain
Method
- Preheat the oven to 356F/180C/Gas mark 4.
- Line a loaf pan with a liner and set aside.
- Place the plantain in a large bowl and use a fork, masher or stand mixer to break down the plantain so that it is completely mashed.
- Once mashed, add all of the wet ingredients to the bowl - eggs (flax eggs), vanilla, and coconut oil.
- Now add the dry ingredients - almond flour, coconut/cane sugar (start with 2 tablespoons), mixed spice, pink salt, cassava flour and the baking soda and apple cidar vinegar if making the vegan version.
- Mix for about 30 seconds, so all of the ingredients are combined to form a smooth batter consistency.
- Before you add the batter to the pan, do a taste test to make sure you are happy with the sweetness and stir in more sugar if needed.
- Spoon the batter into the lined loaf pan.
- Peel and halve a plantain and place on top of the batter, carefully pushing downwards until the slices are embedded into the batter (you don't need to go too deep).
- Bake for roughly 50 minutes or until a knife or tooth prick/skewer comes out clean to determine its readiness.
- Half way through the baking time you may notice your bread may brown too much (each oven varies) if that is the case, cover the top securely with aluminium foil.
- Once the bread is done, remove from the oven and leave to cool for 5 minutes.
- Remove the bread from the loaf pan/liner and transfer to completely cool on a cooling rack.
- Leave the bread to cool for several hours or overnight if you are making the vegan version (for best results) before slicing it with a serrated (jagged edge) knife.