Plantain Bread.

Plantain is a very versatile fruit, though we treat it like a vegetable. You can have it grilled, baked, fried, roasted, mashed, stewed or just boiled, and it is good for you. Just make sure you cook it, do not eat it raw.

It is rich in fibre, iron, Potassium, magnesium, vitamins A, C and B6 and tasty too.

If you have some left over, and ripening from yellow to black, fret not, you can still use them in pancakes, porridge (I have an awesome plantain porridge recipe coming soon), and quick bread/ Cake.

I like making simple loaves for the kids’ school snacks or tea time treat. It comes together fast and you can add raisins, coconut, nuts, whatever you fancy.

For a simple plantain loaf, you will need:-

2 overripe plantains, 1 1/2cups all purpose flour, 1 tsp vanilla and 1/2 tsp of tea masala spice (you can swipe with cinnamon), 2 eggs, 1/3 cup brown sugar, 1/2 tsp baking powder, 1/ 4 tsp baking soda, 1/3 cup melted butter, 2 tbsp natural yoghurt, some chia seeds and coconut flakes.

Add the thick batter to a well greased loaf pan and bake at 160 degrees Celsius for about an hour. Start checking at around the 50 minutes mark, as it also depends on your oven and other variables.

It is not so level, but it’s never that serious is it?
The loaf is well baked and slides off the pan so easily, look at that bottom!
The loaf smells amazing and is moist and tasty. Definitely worth a try!

It is a fave in our house.

It tastes even better the next day, and if you want you can make a bigger one in a ring pan and even ice it a bit.

I think every kid likes this part. Other than eating of course. LOL!

For a bigger plantain bread/cake you can double the quantities and bake for 75 minutes.

Note: The riper the plantain the sweeter it is and the sweeter the plantain, the better. Also I do not use a lot of sugar, as we do not like our cakes too sweet.

I like adding coconut in it, finding the flavours blending together pretty well. You can also use coconut oil in place of the butter.

How do you like your plantain?

Lockdown Baking: Choco Orange Loaf

Now that the lockdowns necessitated by the Coronavirus do not seem to be ending soon, we might as well continue baking right?

This was originally a muffin recipe I used to make for the kids’ snack boxes, that I have tried a couple of times as a loaf and added some more orange juice and zest to test the flavour. It is moist, delicious and great for a tea time snack or as dessert.

Ingredients

  1. 2 cups all purpose flour
  2. I cup freshly squeezed orange juice
  3. 6 tbsp vegetable oil or melted butter
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 5 tbsp dark cocoa powder
  8. 1/2 cup sugar
  9. 1 tsp vanilla extract
  10. 1 egg, beaten well
  11. orange zest of one orange
  12. 1/4 cup natural yoghurt

The method is pretty simple. Preheat your oven to about 160 degrees Celsius, Mix wet and dry ingredients separately then combine gently, add to your greased loaf pan and bake for about an hour until a skewer comes out clean.

You can serve this as you wish…

A scoop of ice cream never fails to go down well. I mean, what’s not to love about cake and ice cream served together?
Or better yet, more ice-cream and Nutella sauce. Yum!
For a ‘healthier’ version, serve it with roasted grapes and a yoghurt dessert sauce.

Try it, let’s indulge together!