Sweet Plantain Bread
This sweet plantain bread is super budget-friendly, a healthy snack and an easy recipe to make for the week ahead, so if you are bored with banana bread, it’s time to level up to this plantain bread. It has a fine crumb texture and the taste - indulgent - you can’t tell it is gluten-free.
Ingredients:
270g overripe plantains
2 eggs, 109g
45ml coconut oil
40ml honey
1/4 tsp fine sea salt
1/4 tsp ground nutmeg
2 tsps cinnamon powder
1/4 tsp all spice powder
40g hemp seeds
80g almond flour
95g cassava flour
1/2 tsp baking soda
1 1/2 tsp baking powder
Directions:
Preheat oven at 350°F and line a loaf tin with parchment paper.
Peel the ripened plantains and break it down in a mixing bowl with whisk until it is slurry. Then whisk in the eggs, coconut oil and honey until well combined.
Add in the dry ingredients and combine well to form a batter. Let the batter rest in a bowl for 10 minutes.
Pour the batter into the parchment-lined loaf tin and top with a few slices of ripe plantains, hemp seeds, sesame seeds and any chopped nuts of choice if preferred.
Bake the plantain bread batter for 45 to 50 minutes until firm, golden and well risen.
Once baked, remove the bread from the loaf tin and cool on a baking rack then serve with nut butter or jam.
If you love this recipe try these gluten-free plantain recipes: Plantain Flatbread, Crispy Fried Plantains, and Plantain Power Bowl
