This plantain bread is utterly moist, subtly sweet, and nutty, topped with pumpkin seeds and coconut shreds for that extra oomph.
Course: Breakfast, Brunch, Dessert, Snack
Keyword: plantain bread, plantain nut bread
Servings: 1Loaf pan
Author: Maureen Celestine
3 medium overripe plantain
½cup sour cream (or plain yogurt)
¾cupcanola oil (or corn oil)
2teaspoons Vanilla extract
½cup chopped Walnut
½cup dried cranberry (optional)
½cupunsweetened coconut flakes
¼cup rolled oats + more for topping
1tablespoonSunflower or pumpkin seed
Preheat the oven to 350ºF. Lightly grease and line the bottom of one loaf pan (9″x5″) with parchment paper.
Mash the plantains using a masher or fork in a bowl and set aside.
Whisk together the sugar, oil, and eggs in a separate bowl. Stir in the mashed plantains, sour cream, and vanilla extract into the egg mixture. Mix until well combined.
Combine the flour, salt, and baking soda. Gradually stir in the dry ingredients into the wet mixture until well combined. Add the walnuts, coconut shreds, cranberry, rolled oats, and pumpkin seeds. Fold in to combine.
Pour the batter into the prepared pan. Level the top with a spatula or tap the pan on the kitchen counter twice. Sprinkle some coconut, pumpkin seeds, and rolled oats on top (optional). Bake for 60-72minutes or until a wooden skewer inserted in the middle of the bread comes out clean.
Invert the loaf over a cooling rack, and allow to cool completely. Peel off the parchment paper once cooled. Slice and serve.
**This bread freezes well and can last up to 4 days in the refrigerator.** If the bread starts to brown on top and it’s not yet cooked through, cover the top with aluminum foil to avoid the top from burning. ** Depending on your oven, it’s best to start checking for doneness at 50 minutes mark.
Nutty Plantain Bread https://worldlytreat.com/nutty-plantain-bread/ February 26, 2018