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).
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.