I asked on Instagram if you wanted another plantain recipe; the answer was yes. Honestly, even if you said no, I would still have done it anyway! Very unlike me, my first thought was to bake and I ended up making plantain bread or plantain cakes. It’s not sweet or fluffy enough to be called a cake but it doesn’t have yeast like bread, so you decide. Enjoy!
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Ingredients
- 1 large ripe plantain
- 1 tablespoon oil
- 1/4 cup melted butter
- 3 tablespoons maple syrup
- 2 eggs
- 1 tablespoon milk
- 3 tablespoons flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350(F) degrees.
- Peel plantain and cut in half lengthwise and across the width.
- Place skillet over medium heat with oil and lightly brown the plantain. Once fully cooked, put in a food processor and puree until plantain clumps together.
- Add maple syrup, melted butter, eggs and milk and puree until it’s smooth.
- Add flour, cinnamon, baking powder and salt and puree once more to combine.
- Coat mini baking tins with butter and scoop batter equally into each one. My batter made four mini bread-cakes.
- Place in oven and bake for 30-35 minutes or until slightly brown and fully cooked through. (Test with a clean toothpick by poking centre of bread and if it comes out clean -with no batter residue – then it’s ready).
- Let them cool and eat with butter or jam or nothing. I served these with chilly papaya lime jelly (it’s sweet and spicy, an odd yet tasty jam).
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