Plantain Gingerbread

Plantain Gingerbread Recipe from Liberia | Ingredients include Sugar, Flour, Butter, and more

Region / culture: Liberia | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Plantain gingerbread is a unique and flavorful dessert that combines the sweetness of plantains with the warm spices of ginger, cinnamon, cloves, and nutmeg. This recipe is perfect for those looking to try something different and delicious.

History

Plantain gingerbread is a traditional Caribbean dessert that has been enjoyed for generations. Plantains are a staple in Caribbean cuisine, and this recipe combines the tropical fruit with classic gingerbread flavors to create a delicious and comforting treat.

Ingredients

0.5 cup of sugar
0.5 cup of water
2 cup of sliced half-ripe plantain
2.33 cup of all-purpose flour
0.5 tsp of salt
1.5 tsp of baking soda
1 tsp of ground ginger
1 tsp of ground cinnamon
0.25 tsp of ground cloves
0.25 tsp of ground nutmeg
0.33 cup of butter or margarine
1 cup of molasses
0.67 cup of boiling water
whipped cream (optional

How to prepare

Preheat the oven to 350°F (177°C).
In a saucepan over moderate heat, mix the sugar and water, stirring until the sugar is dissolved. Bring to a boil.
Peel the plantain and add it to the boiling sugar syrup. Cook for about 5 minutes, then remove the plantain and drain.
Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
In a saucepan over moderate heat, place the butter and molasses and bring to a boil. Remove from the heat.
Combine the heated mixture with the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously.
Pour the batter over the sliced plantain. Bake at 350°F (177°C) for about 50 minutes, or until the cake tests done.
Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares.
Top the cake with whipped cream. Serve warm or cooled.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute honey for molasses for a different sweetness.
Top with a caramel sauce or ice cream for a decadent treat.

Cooking Tips & Tricks

Make sure to use half-ripe plantains for this recipe, as they will provide the perfect balance of sweetness and texture.

- Be sure to butter the cake pan heavily to prevent sticking.

- Sifting the dry ingredients together will ensure a smooth and evenly mixed batter.

- Be careful when adding the boiling water to the butter and molasses mixture, as it can cause splattering.

- Test the cake for doneness by inserting a toothpick into the center - if it comes out clean, the cake is ready.

Serving Suggestions

Plantain gingerbread is best served warm with a dollop of whipped cream on top.

Cooking Techniques

Boiling the plantains in sugar syrup helps to soften them and infuse them with sweetness.

- Mixing the dry ingredients separately before adding to the wet ingredients ensures a well-mixed batter.

Ingredient Substitutions

If you don't have plantains, you can use bananas as a substitute.

- Butter can be used in place of margarine.

- If you don't have molasses, you can use honey or maple syrup.

Make Ahead Tips

Plantain gingerbread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve plantain gingerbread on a decorative platter with a dusting of powdered sugar and a sprig of mint for a beautiful presentation.

Pairing Recommendations

Plantain gingerbread pairs well with a cup of hot tea or coffee for a cozy and comforting dessert.

Storage and Reheating Instructions

Store any leftover plantain gingerbread in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of plantain gingerbread contains approximately 250 calories.

Carbohydrates

Each serving of plantain gingerbread contains approximately 45 grams of carbohydrates.

Fats

Each serving of plantain gingerbread contains approximately 8 grams of fat.

Proteins

Each serving of plantain gingerbread contains approximately 2 grams of protein.

Vitamins and minerals

Plantain gingerbread is a good source of vitamin A and potassium.

Alergens

This recipe contains wheat and may contain dairy if whipped cream is used as a topping.

Summary

Plantain gingerbread is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates, fats, and vitamins.

Summary

Plantain gingerbread is a delicious and unique dessert that combines the tropical flavors of plantains with warm spices to create a comforting treat. This recipe is perfect for those looking to try something different and flavorful.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my friend Maria in her quaint little village. As we sat in her kitchen, sipping on tea and chatting about our lives, she suddenly jumped up and disappeared into a cupboard.

A few minutes later, she reappeared with an old, tattered cookbook in her hands. "I have something special to show you," she said with a mischievous glint in her eye. Flipping through the pages, she stopped at a recipe for Plantain Gingerbread.

I had never heard of such a thing before. Plantains in gingerbread? It sounded strange, but also intriguing. Maria explained that this recipe had been passed down through generations in her family, originating from her great-grandmother who had a knack for experimenting with different flavors.

I was immediately drawn to the idea of combining the sweetness of ripe plantains with the warmth of gingerbread spices. Maria and I decided then and there that we would attempt to make this unique dessert together.

We spent the rest of the afternoon gathering the ingredients and preparing the kitchen for our baking adventure. Maria guided me through the steps, sharing little tips and tricks that had been handed down to her by her mother and grandmother.

The smell of cinnamon, nutmeg, and cloves filled the air as we mixed the batter. The mashed plantains added a subtle sweetness and a velvety texture that I had never experienced in a gingerbread before.

As we waited for the cake to bake, Maria regaled me with stories of her family and their love for cooking. She told me about the time her great-grandmother won first prize at the village fair with her Plantain Gingerbread, and how the recipe had become a cherished tradition ever since.

When the cake finally emerged from the oven, golden and fragrant, we couldn't wait to try it. The first bite was a revelation. The flavors melded together in a harmonious dance on my tongue, with the gentle spice of ginger complementing the rich sweetness of the plantains.

From that moment on, Plantain Gingerbread became a staple in my own kitchen. I shared the recipe with my own family and friends, delighting in their surprised reactions to this unexpected twist on a classic dessert.

Over the years, I have made this recipe countless times, tweaking and perfecting it to suit my own tastes. I have added a sprinkle of toasted coconut on top for extra crunch, or a dollop of whipped cream on the side for a touch of indulgence.

Each time I bake a fresh batch of Plantain Gingerbread, I am transported back to that sunny afternoon in Maria's kitchen, where I first discovered the magic of this delicious treat. It reminds me of the joy of sharing food and stories with loved ones, and the power of a simple recipe to create lasting memories.

As I sit here now, with a slice of Plantain Gingerbread in front of me and a cup of tea in hand, I am grateful for the serendipitous moment that brought this recipe into my life. And I can't help but wonder whose hands it will pass into next, carrying on the tradition of sweet surprises and culinary delights.