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!
1 large ripe plantain
1 tablespoon oil
1/4 cup melted butter
3 tablespoons maple syrup
1 tablespoon milk
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon baking powder
Pinch of salt
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).