To kick off the The Creative Kitchen Challenge I set myself (and hopefully others) yesterday, here is a strange concoction – carmelised plantain bread.
It’s a variation on my basic gluten-free banana bread recipe but I’ve replaced the bananas with plantain, sliced and sauteed in butter and honey until soft and treacly.
Despite living in southern climes, I’ve never cooked with plantain before. Round these parts it is typically fried and served as a side dish.
I consider it more fruit than vegetable though. It’s very similar to banana – both in appearance and taste – but slightly starchier and less sweet.
The nuggets of carmelised plantain worked well in the bread, giving it a very subtle almost toffee like flavour.
It’s perfect for breakfast and I intend to eat it for that very purpose all week, slathered with butter of course.
All in all, not a bad start to the week’s challenge. Now it’s your turn – what are you cooking? Any particular strange ingredient you have your eye on? Anyone ever eaten/cooked plantain before?
Verdict: I like the subtle taste but other than frying it and subbing for bananas in baking, I’m not sure what else I’d use plantain for. Not very versatile.
Carmelised Plantain Bread
- 1 large ripe plantain
- 1 tbsp butter
- 1 tbsp honey
- 5 large eggs
- 1/2 cup coconut oil
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
- 3/4 cup coconut flour
- 1/2 cup almond milk (or other milk)
- Thinly slice the plantain. Heat the butter or coconut oil in a frying pan and, when it starts to foam, add the plantain slices. Drizzle over the tbsp of honey and fry for 2-3 minutes on each side til the plantain is browned. Remove and set aside.
- When cool, blend the plantain in a food processor on high. It doesn’t need to be completely smooth.
- Whisk together the eggs, coconut oil, vanilla and milk. Add the blended plantain and stir together.
- In a separate bowl sieve the coconut flour. Add the sea salt. Gradually add the plantain mixture to the flour, stirring constantly until it becomes a semi-wet batter.
- Transfer into a well-greased loaf tin and bake at 375 for 25-30 minutes.
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