Plantain Banana Bread
My take on a classic banana bread recipe using caramelized sweet plantains for a dessert you'll keep coming back to. Plantains are a savory, starchy version of a banana that have deep caramel & vanilla notes when fried ripe. Adding these into your bread mix with ripe bananas will be the twist you never knew you needed.
Serves: 6
Prep Time: 30 mins
Cook Time: 1 hour
Ingredients:
2 very ripe large plantains - should equal 1 cup mashed (skins should be black)
1 very ripe large banana - should equal 1 cup mashed (skin should be black)
1 cup all purpose flour
1 cup cake flour (can sub with all purpose flour)
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
3/4 cup white sugar
3/4 cup + 1 tbsp brown sugar
3/4 cup olive oil
1/4 cup coconut milk
1/4 cup oat milk
6 tbsp just egg
2 tsp vanilla
1 large uncooked banana for topping (optional)
1 cup canola oil
Recipe:
Heat canola oil on medium in a cast iron or frying pan.
Cut plantain skins down the seam carefully with a knife & peel them off. Slice ripe plantains into 1/2 inch slices. Once the oil is hot enough, place plaintain slices into the oil & fry until they are brown but still soft enough to mash, about 3 mins per side. Cook all pieces, in batches if necessary, & place on a paper towel lined plate or sheet tray. Allow plantains to cool slightly before mashing. While they cool, preheat your oven to 350 degrees.
Place your ripe bananas into a bowl & add your cooled, cooked plantains into that same bowl. Using a potato masher, mash until smooth & no large pieces remain. The mixture should be 2 cups total.
In another small bowl, gently whisk together both flours, baking powder, baking soda and salt.
In the bowl with the bananas, add the cinnamon, brown & white sugar, olive oil, coconut milk, oat milk, just egg, vanilla & stir well.
Once all wet ingredients are combined, whisk the dry ingredients into the wet ingredients & mix until no flour pockets remain & the batter is smooth.
Spray your loaf pan with cooking spray & add parchment paper into it, where the excess falls along the long side of the pan. Add your batter & tap the pan on the counter a few times to release any air bubbles. If you reserved an extra banana for the topping, cut your banana in half lengthwise & gently place it flat side up on top of the batter. Sprinkle the reserved tbsp of brown sugar on top of the banana. Bake for 1 hour until a knife comes out clean when pierced in the middle, adding an additional 10-15 mins if it is not fully cooked through after an hour.
Once it is finished baking, allow it to cool for 20 mins before slicing. Serve warm & enjoy!
