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:-
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 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.
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.
Breakfast time is one of my favorite meal times, and I am a firm believer in having a proper breakfast.
It is the first meal of the day, so why not make it special. Yes, I know we are all rushing out to go to work or school but even plain old cereal or oats do not take a lot time to assemble, can be prepared in advance and adding different toppings makes them more visually appealing, tastier and healthier if the toppings have added benefits. Toppings such as nuts, seeds, baobab powder and fruits, fresh or dried, add to both flavour, texture and nutrients that are essential to having a healthy body.
Traditional breakfasts were heavier and filling to provide the body with adequate fuel to farm or do labor intensive chores. They could be leftover dinner, steamed or roasted yams or porridge. These days, a cup of coffee or tea with a muffin is all some will take before heading to the office. Breakfasts these days also include more fry ups than steamed or boiled foods that people would eat in the past. I am no food purist, I believe there is room for what one wants to eat, as long as your meet your daily nutritional requirements.
In our household we like having cereals during the week, and a wider spread over the weekend when there is no rush. A small leisurely homemade brunch. The kids like their Weetabix and Hubs likes oats or muesli, or smoothies and I like oats or porridge. This is had with milk/ yoghurt. Toppings differ according to individual preferences (and moods) but our usual ones (not all at the same time though), are chia seeds, sesame seeds, black seed powder, hibiscus powder, cocoa powder, baobab powder, peanut butter, raisins, coconut flakes, sprinkles, fruits, and honey. Beverages are Coffee, tea, cocoa for the kids and fresh juice.
I sometimes soak the oats overnight, other times cook them on the stovetop and even in the microwave if pressed for time. They are an ideal weekday breakfast as they are filling but do not give one a feeling of heaviness and go so well with any accompaniment you choose.
Weekends are for breakfast potatoes, pancakes, sausages or bacon, potato hash, fresh juice, eggs and fruits.
Breakfast potatoes either pan fried or baked with onions, peppers, sausage and tomatoes are an ideal weekend brunch dish.
Traditional foods can be had at any time too right?
Here are a few more tasty breakfast recipes already shared on the blog:-