Thursday, 3 September 2015

Plantain Loaf

I adore plantain, in particular yellow plantains (there are two types, yellow and green). I'm sure you are aware of that, the starchy vegetable which tastes so sweet is tropical, yet so comforting. There seems to be more and more ways where I am able to in-cooperate plantains in my recipes and eaten widely in African, Caribbean and Latin American communities. Overripe yellow plantains (where the plantains are blackened all over), have such a versatile use other than frying them and when I recently had some over-ripe plantains, I decided to use them in this delicious and easy loaf. 
The topping of my Plantain loaf can either be dressed up and made sweet with a sprinkle cinnamon, nutmeg or raisins or can remain as a savoury loaf served with lashings of margarine or slices cheese.  What’s the difference between an ordinary banana loaf or plantain loaf – it’s simple the plantains have a much more robust texture and favour, which I adore.
My plantain loaf is a beautiful, moist and delectable  loaf is to make and is ready in around an hour,  perfect for a lazy weekend breakfast. What's more, I make the mixture in the food processor to make my life a little easier, saves on washing up and arm work.
This is a delightful loaf,  perfect weekend loaf for all the family to enjoy. 

Plantain Loaf

Plantain loaf

Plantain loaf

Plantain loaf mixture

Plantain loaf, pre-bake
You will need 900g loaf tin and a food processor.
Recipe for plantain loaf
50g butter
50g sugar
2 overripe plantains, peeled and sliced.
30ml natural yoghurt
30ml semi-skimmed milk
1tsp cinnamon
2 eggs
180g self-raising flour
1 tsp baking powder
pinch of salt
Fry light (for greasing the loaf tin)

Method
Preheat the oven to gas mark 4 / 180C/350F, grease the loaf tin using fry light spray

In a food processor, add the butter and sugar and blend. Add the plantains, alongside the natural yoghurt, milk, cinnamon and 2 eggs. Blend again. Finally, add the flour, pinch of salt and baking powder. Give the mixture another quick blend and transfer to the loaf tin. Bake on the top shelf of the oven for around 45 minutes. The loaf should be ready when after testing with a skewer it comes out clean.


xxx
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2 comments

  1. Sounds really nice. I am ashamed to say that I have never tried plantains. Do they taste similar to bananas? Would love to try this recipie as a family afterschool treat xxxxx Leah

    ReplyDelete
  2. Plantains are starchy and low in sugar. You must try them, it's lush x

    ReplyDelete

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