Plantains are taking my baking creativity by storm.
Who knew this starchy, banana-like fruit would make such an awesome ingredient to create grain-free deliciousness? The texture of the plantain when blended with egg and then baked makes a really nice bready/dense texture. Success! No special flours or ingredients needed. Whole, natural ingredients. All real food.
I think you could experiment baking with plantains at any level of ripeness, but with the recipes I’ve tried I used ones that are a deep yellow, with lots of black spottiness going on. This stage is where their sweetness is developing and they are a bit softer, so there is no need for any added sweetener. The basic ratio is 1 egg to 1 plantain-you could do nothing more than this and you’d probably come up with something satisfactory (especially if you’re used to the sometimes eggy texture of grain free creations).
Unfortunately I don’t have a recipe for the double chocolate plantain bread as pictured above, but a quick peruse around google should find you something similar. Paleo blogs galore are having a ball with this discovery, you can even find recipes for plantain sandwich bread that looks good! What I’ve found is that working with this fruit in baking is pretty forgiving. Then again, to make it even simpler for a snack or dessert, pan frying plantain slices in coconut oil or ghee with some cinnamon and sea salt is heavenly.
Today I’ll share a recipe inspired by a spin on a favorite combo, PB&J. These came out great because the intense banana flavor of the ripe plantain goes perfectly with the company of nut or seed butter:
“PB&J” Plantain Bars
2 ripe plantains
2 tbs coconut oil
1 tbs flaxseed meal (optional)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
3 tbs sunflower seed butter & 3 tbs berry jam to swirl throughout
1/ Preheat oven to 350F. Take plantains out of their skin by slicing the back of it with a knife and removing the fruit. Place in a bowl to blend with an immersion blender stick or in a food processor. Add eggs, coconut oil, flaxseed, vanilla, cinnamon and salt. Puree all the ingredients until completely smooth.
2/ Pour batter into a parchment paper lined 8×8″ pan. Drop in alternating tablespoons of sunflower seed butter & jam in 3 rows and 3 columns across pan of batter. Swirl the dollops into one another with a knife. Bake for about 20 minutes until springy to the touch. Serve after cooling-these are best stored in the fridge.
Note: Today I made the recipe above again I took about 1/3 of the batter and added 1/4 cup carob powder (you could use cocoa) and made the same swirl pattern. There are alot of possibilities for add-ins with this recipe! Have fun.