It is no secret we love plantain in our household in all its forms.
I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.
- 2 overripe plantains, (that are more black than yellow).
- 2 eggs.
- 1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
- 2/3 cup sugar.
- 11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
- 1/2 cup natural yoghurt.
- 1 tsp baking soda.
- 11/2 tsp baking powder.
- 1 tsp ground cinnamon.
- 1 tsp vanilla essence.
- 1/2 cup grated dark chocolate.
- 1 tbsp chia seeds.
- 2 tbsp oats.
- a small pinch of salt.
- Preheat your oven to 180°C.
- Grease your loaf pan.
- In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
- Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
- Mix well but gently till its a thickish batter.
- Pour into your loaf pan.
- Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
- Bake for 35-45 minutes.
[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]
The cake is moist, sweet and crumbly. This recipe is a keeper.
It tastes even better the next day, if it manages to last that long.
Definitely worth a try!