Plantain Bread

Plantain cake is well-balanced in flavor and texture with a light and moist consistency, and it’s completely different from banana bread. However, care should be taken because, this bread, unlike banana bread, tends to harden up fast but the Yogurt in this recipe helps to keep it moist for a longer period of time.

Ingredients

• 2 cups flour

• 1 tsp Salt

• 2 Tsp baking powder

• 3/4 cup sugar

• 8 tbsp butter or 1 stick butter

• 2 plantains overripe

• 1/4 cup Yogurt

• 2 eggs

• 3 tbsp milk

• 1 tsp vanilla extract

Directions

• Preheat the oven to 350°F, then grease and flour the baking pan and set aside.

• Combine the flour, salt, and baking powder.

• Whisk, mash, or blend the plantains until they are fairly smooth.

• Use a hand whisk to cream the butter and sugar for 2 to 3 minutes. Add the eggs one at a time and cream together until just combined. Add the Yogurt and vanilla and whisk together.

• Mix the mashed plantains with the creamed butter and add the mixture to the dry ingredients (flour, salt, and baking powder).

•  Fold a couple of times until well mixed. (don't over mix).

• Stir in the milk and mix till combined.

• Pour the batter into the prepared baking pan. 

•  Smooth out the surface of the batter and bake for 50 minutes to 1 hr or till a tester or toothpick inserted into the middle of the cake comes out clean.

Notes

• The riper the plantain, the sweeter it is, so you may need to adjust the quantity of your sugar based on the ripeness of the plantain

• Don’t over mix the batter otherwise, the cake will come out tough.

Nutrition

• Serving: 8g | Calories: 246kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 278mg | Potassium: 278mg | 

• Fiber: 1g | Sugar: 18g | Vitamin A: 624IU|

• VitaminC :5mg | Calcium: 57mg | Iron: 1mg