Monday, 29 February 2016

Foodace Plantain and Almond Plantain Bread



I always have plantains in the house, simply because my kids are so in love with them. But because they eat mostly in their schools, I don't get to give it to them as I used to. I decided to make this plantain bread because my husband threatened (lol) to throw away this very ripe plantain that I have refused to use. I kept telling him I will fry it but never did. Anyways, I decide to make this bread. I didn't invent plantain bread, it has been around for God knows how long, I have seen many photos of plantain breads but never really bothered looking at recipes. As I am still on my healthy lifestyle journey, I decided to make it as healthy as can be. Luckily, most ingredients used, were resting in my kitchen cupboard waiting for the day they will see the bin. Thank goodness, I put them to good use. Enough of my rambling, here is the recipe and what needs to be done to achieve this. I must say, I did not time the baking process, I do apologise for this. So, cooking time is an estimate.

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Ingredients
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2 ripe plantains
1/2 teaspoon bicarbonate of soda
2 eggs
360g ground almond
3 tablespoons honey
1/3 cup milled flaxseed
Handful dried cherries
3 (1/4 cups) almond milk
1/4 cup coconut oil
Almond flakes for topping

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Instructions
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Pre-heat oven gas 140 degrees celsius (Fan)
Grease baking tin and set aside.
Peel plantains, place in a bowl and mash using a fork. 
In a stand mixer, add crack in eggs and whisk. While whisking, add honey and coconut oil. 
Continue whisking on medium speed for about 1 minutes. 
Add ground almond, bicarb, almond milk, flaxseed and mashed plantain. 
Using a dough hook, mix together until well combined.



Then add the dried cherries, using a spatula, fold in cherries.
Scoop plantain mix into the already prepared baking tin, sprinkle almond flakes,  place in the oven and bake for 30 - 40 minute (estimate).
{Because the texture of this bread is different from cake, using a skewer to check if completely baked,  will not really work. But you can deep the skewer before placing in the oven, this way you can tell difference when you deep later}. 
Allow to completely cool down before cutting up (I left mine for 3 hours, simple because I finished off a night shift and was catching up on sleep).
Enjoy
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Recipe by Foodace
xoxo



14 comments:

  1. Thanks for the recipe. Is bicarbonate soda same as baking soda?

    ReplyDelete
    Replies
    1. Hi, Chinelo, they are not same. Thank you for your comment.

      Delete
    2. They are actually the same.thanks for this awesome recipe though

      Delete
    3. They are actually the same.thanks for this awesome recipe though

      Delete
  2. Bella, the last pic, ws that how the texture was before you baked it?

    ReplyDelete
  3. Can you please add a Pinterest sharing button. I love love love your blog.

    ReplyDelete
    Replies
    1. Thank you, I will find a way to do that. Thank you

      Delete
  4. Hello,pls do u ve a recipe for puff puff

    ReplyDelete
  5. Hello,pls do u ve a recipe for puff puff

    ReplyDelete
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  7. Hiya! Great stuff you are up to on here... What can I substitute almond meal for??

    ReplyDelete
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