Plaintain BreadFrom imanalienchef 7 years ago
- 1 ¾ cups AP flour shopping list
- 1 tsp baking powder shopping list
- ¼ tsp baking soda shopping list
- ½ cup brown sugar, well sifted (NO chunks-even small ones) shopping list
- ¾ cup granulated sugar shopping list
- 1 TBSP cinnamon shopping list
- ½ cup canola oil shopping list
- 3-4 TBSP. pure vanilla extract shopping list
- 2 large eggs- room temperature shopping list
- ½ cup buttermilk, well shaken-room temp. shopping list
- 2 cups very ripe plantains (about 2 plantains) shopping list
- ¾ cup heavy cream- leave in fridge until needed shopping list
- 2-3 TBSP rum shopping list
- Extra: You will need about 3 TBSP white sugar for the whipped cream. shopping list
How to make it
- Preheat oven to 375 degrees…
- Apply cooking spray and flour to coat 2 loaf pans….
- Now have 3 different sized bowls ready to use. One large bowl, one medium bowl, and one small metal bowl. Place the small metal bowl in your freezer till needed.
- In the large bowl combine the flour, baking powder, baking soda, sugar and cinnamon. Mix together well with a whisk.
- In the medium sized bowl place the bananas and mash them into small pieces. Then add to them the oil, vanilla, eggs, buttermilk and Rum.
- Form a well in the middle of the flour mixture, and pour the liquid ingredients into the well. Slowly fold/stir together with a spatula very gently until just combined (if you over mix this your bread will not turn out as good as it should)
- Next, get out your electric hand mixer and remove the small metal bowl from the freezer. Pour in the heavy cream and start mixing on low for a minute. Then increase speed to medium and while on medium speed add the 3 TBSP sugar. Turn the speed to high and continue blending until soft peaks form.
- Fold this whipped cream gently into the batter. Again just until it just blends together.
- Pour the batter gently into the pans distributing the batter evenly careful not to shake or bang the pans. The batter will settle on its own.
- Bake for about 25 to 35 minutes. You will need to start checking at 25 minutes and go from there. All ovens and times will vary so I suggest 25 minutes to start checking so you don’t over bake. Use a long wooden skewer to check for doneness. When ready remove from oven and cool for 10 minutes before removing loaves from the pans. Enjoy!!!
- Additional note: feel free to add toasted nuts of any kind or to frost the top of the loaves with your favorite frosting when cooled. I suggest a thin caramel glaze on top with fresh cream or vanilla ice cream and a warm slice of bread…MMMMM, if your real daring try sprinkling the top of your loaf with turbinado sugar and brulee it!
The Cookimanalienchef Appleton, WI
The Rating1 people
Wow. I Appreciate Another Great Use For Plantains Other Than Just Frying. I Have A Couple Of Them Sitting On The Counter Right Now And I Know What I Am Going To Do Wth Them. This Sounds Great.
Steffgoblue434 in Anniston loved it
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