Plantain Bread

Plantain Bread Recipe - Delicious and Easy to Make

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Plantain bread is a delicious and unique twist on traditional bread recipes. Made with ripe plantains, this bread has a slightly sweet and savory flavor that pairs well with a variety of dishes.

History

Plantain bread has its origins in West African cuisine, where plantains are a staple ingredient. Plantains are a type of banana that is starchier and less sweet than the common banana. In West Africa, plantains are often used in both savory and sweet dishes, making them a versatile ingredient in the kitchen.

Ingredients

3 large, very ripe plantains
2 tsp of fresh chile Sambal
1 cup of rice flour
salt
0.25 cup of corn oil
2 tsp of ground turmeric
1 cup of salted peanuts, as accompaniment (optional)

How to prepare

Preheat the oven to 350°F/180°C.
Peel the plantains, cut them into small chunks, and put them in a large, deep mixing bowl. Mash them into a thick paste with your fingers or an electric blender. If you use a blender, you may need to add 2 to 4 tbsp of water for smoother blending.
Add the sambal, rice flour, and salt, and mix well.
Gently heat the corn oil in a small skillet and add the turmeric. Stir well, remove from the heat, and blend it into the plantain mixture. The mixture should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour (a tablespoon at a time); if it is too stiff, add small amounts of water.
Grease a standard loaf pan and pour the plantain mixture into it.
Bake for 1 hour or until cooked and firm.
Remove from the oven and let it stand for 15 to 20 minutes before turning it out onto a wire rack.
Slice and serve with salted peanuts or as an accompaniment to other dishes.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Experiment with different spices such as cinnamon or nutmeg for a unique twist on the recipe.
Substitute the rice flour with almond flour or coconut flour for a gluten-free option.

Cooking Tips & Tricks

Be sure to use very ripe plantains for this recipe, as they will be easier to mash and will provide a sweeter flavor to the bread.

- If you don't have fresh chile sambal, you can substitute with your favorite hot sauce or chili paste.

- Make sure to grease the loaf pan well before pouring in the plantain mixture to prevent sticking.

- Allow the bread to cool slightly before slicing to ensure it holds its shape.

Serving Suggestions

Plantain bread can be served on its own as a snack or side dish, or paired with a variety of dishes such as soups, stews, or grilled meats. It also pairs well with spreads such as butter or jam.

Cooking Techniques

Baking

Ingredient Substitutions

If you don't have fresh chile sambal, you can use your favorite hot sauce or chili paste.

- You can substitute the corn oil with vegetable oil or melted butter.

- If you don't have rice flour, you can use all-purpose flour or gluten-free flour as a substitute.

Make Ahead Tips

Plantain bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the oven or toaster oven until heated through.

Presentation Ideas

Slice the plantain bread and arrange on a platter with a sprinkle of chopped peanuts for a decorative touch. Serve with a side of fresh fruit or a dollop of whipped cream for a delicious dessert option.

Pairing Recommendations

Plantain bread pairs well with a variety of dishes, including grilled meats, soups, stews, and salads. It also pairs well with spreads such as butter, jam, or honey for a sweet and savory combination.

Storage and Reheating Instructions

Store leftover plantain bread in an airtight container at room temperature for up to 3 days. To reheat, warm in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of plantain bread contains approximately 200 calories, making it a relatively low-calorie option for a snack or side dish.

Carbohydrates

Plantain bread is a carbohydrate-rich food, with the main source of carbs coming from the plantains and rice flour. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

The main source of fat in plantain bread comes from the corn oil used in the recipe. Fats are important for overall health and provide essential fatty acids that the body needs for proper functioning.

Proteins

Plantain bread is not a significant source of protein, as plantains and rice flour are both low in protein. To increase the protein content of this dish, you can serve it with a side of protein-rich foods such as grilled chicken or tofu.

Vitamins and minerals

Plantains are a good source of vitamins A and C, as well as potassium and fiber. These nutrients are important for overall health and can help support a strong immune system and healthy digestion.

Alergens

This recipe contains peanuts as an optional accompaniment, so be sure to omit them if you have a peanut allergy. Additionally, be mindful of any other allergies you may have to ingredients in this recipe.

Summary

Plantain bread is a delicious and nutritious option for those looking to add more variety to their bread recipes. With a good balance of carbohydrates, fats, and vitamins and minerals, this bread is a great addition to any meal.

Summary

Plantain bread is a unique and flavorful twist on traditional bread recipes. Made with ripe plantains, this bread is slightly sweet and savory, making it a versatile option for a variety of dishes. With a good balance of carbohydrates, fats, and essential nutrients, plantain bread is a delicious and nutritious addition to any meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Plantain Bread. It was many years ago, back when I was just a young girl living in a small village in the Caribbean. My grandmother, who was known for her delicious cooking, had taught me the basics of cooking and baking. But this recipe was something new and exciting, something I had never tried before.

I remember stumbling upon the recipe one day while rummaging through an old cookbook that had been passed down through generations in my family. The recipe was written in faded ink, the paper yellowed and brittle with age. It was a simple recipe, calling for ripe plantains, flour, sugar, butter, and a few other ingredients. The instructions were straightforward, but the end result promised to be a flavorful and moist bread that would be perfect for breakfast or as a snack.

As I read through the recipe, my mouth watered at the thought of the sweet and savory combination of flavors that I knew would come together in this bread. I could imagine the soft texture of the plantains blending perfectly with the rich butter and sugar, creating a delectable treat that would be impossible to resist.

I decided then and there that I had to try making this Plantain Bread. I knew that my grandmother had never made it before, so I would have to rely on my own instincts and skills to bring this recipe to life. I gathered the ingredients and set to work, following the instructions carefully and with great care.

The first step was to peel and mash the ripe plantains. The sweet scent of the fruit filled the air as I worked, and I couldn't help but sneak a taste of the creamy flesh before adding it to the mixing bowl. Next, I added the flour, sugar, butter, and other ingredients, stirring the mixture until it was smooth and well combined.

I poured the batter into a greased loaf pan and placed it in the oven to bake. As the bread began to rise and fill the kitchen with its warm, inviting aroma, I knew that I had made the right decision to try this recipe. I could hardly wait for it to finish baking so that I could sample a slice of the finished product.

When the timer finally went off, I eagerly removed the loaf from the oven and let it cool for a few minutes before slicing into it. The bread was golden brown and fragrant, with a soft texture that promised to be delicious.

I took a bite of the warm Plantain Bread, and my taste buds exploded with delight. The flavors of the ripe plantains, sugar, and butter melded together perfectly, creating a bread that was sweet, savory, and utterly irresistible. I knew then that this recipe would become a favorite in my household, a dish that I would make again and again for my family and friends.

Over the years, I have continued to make this Plantain Bread recipe, tweaking it here and there to suit my own tastes and preferences. Sometimes I add a sprinkle of cinnamon or a handful of nuts for extra flavor and texture. But no matter how I choose to make it, the result is always the same – a delicious bread that brings back memories of that first time I discovered the recipe and embarked on a culinary adventure that would become a beloved tradition in my family.

Now, as I pass on this recipe to my own grandchildren, I hope that they will feel the same sense of curiosity and excitement that I did when I first found it. I hope that they will take a chance, try something new, and discover the joy of creating something delicious and satisfying with their own two hands.

And who knows, maybe one day they will pass this recipe down to their own grandchildren, creating a culinary legacy that will endure for generations to come. But even if they don't, I know that the memory of that first taste of Plantain Bread will stay with them forever, just as it has stayed with me all these years.