Plantain Bread with Chocolate and Yoghurt.

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.

Look at how beautiful that loaf is!

Ingredients are:

  • 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.

Method.

  • 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.

Beautiful, moist, delicious cake with an amazing aroma that will invite anyone around to your kitchen.

Definitely worth a try!

Let’s Plantain!

One of the things I love about Kampala is the fact that plantains are easily available. ‘Gonja‘ as they are known here are steamed, fried, baked, roasted/ grilled and even make some crunchy tasty crisps that my son loves a bit too much!

I am always assured of help by my little sous chef when his fave is on the dinner menu.

With it’s constant presence in my kitchen, I have been trying different recipes and ways to cook this delicious vegetable/ fruit. Here are some of the ways we have had it so far, and I will be sure to share any more new recipes using them.

You can pan fry them and have them with wings and a salad.

One can also deep fry them if they are still firm, they are a great snack that way. I like them yellow almost black though, which makes them better suited for baking and pan frying as they are softer then. Deep frying the really ripe ones makes them absorb too much oil.

I like them this way.
If they are too ripe ,bake them into a lovely plantain bread. just mash/ blend them like you would bananas for banana bread.
You can fry them with little to no oil in a non stick pan and have them with yummy fried fish and a warm cabbage beetroot salad.
Easy oven baked plantains with a sausage stew and some coleslaw. Quick, easy and a hit with the kids.
Who said you can’t have mashed plantains. Steam them and mash with a splash of warm milk, some butter and some pepper. Have them with a nice stew. It is so YUMMY!!
Or pan fry them and have them with some spicy chicken and salsa.

I do not want to lie and say I have a favourite way of having them, they are that versatile and delicious on their own or with other sides. I want to try making them with coconut milk next. How do you like your plantain?

Quarantine baking.

This quarantine period has seen many people attempt to bake from home all over the world. It is so bad in some places that there are flour, sugar and yeast shortages because of it!

I am no bread baker, preferring to limit my great baking talents to banana bread and roasting vegetables, can’t mess that up right? In spite of having a gas oven that I can barely understand and not owning an oven thermometer I decided to give in to the bug and attempt to bake a loaf. I used the below recipe shared on an online baking group.

I used all purpose flour. And followed the recipe to get this lovely loaf that was so delicious.

Not bad for a first attempt right?

Now the bug really bit and I had to try some dinner rolls too.

I used the recipe from Chef Lola on YouTube here.

Had the rolls with some lovely pumpkin soup. Divine!

And because we have plantains in plenty here, I decided to bake some plantain bread on the stovetop using a double sided pan. I was quite happy with the outcome. This is the recipe I used. Pour the batter on the greased pan and cover. Place on a tawa or cast iron flat pan on medium low heat and bake for about 35 minutes then flip to brown evenly on both sides. Let bake for about 10-15 minutes.

Yummy Plantain bread, best way to deal with overripe plantains.

What have you been baking during the lockdown period?