Thinking i should have been born on an island… I love plantains! However, everytime i buy one at the grocery store a young cashier asked me, “what are these?” They ask the question oozing with “Ooo gross” (gotta’ laugh, have they ever seen a hot dog processed?). Plantains are in the “Banana Family” but are the starchy (need to be cooked) cousin. They are used both green and dare i say, black… over ripe, they gain a natural sweetness.
This bread is made with both regular Bananas and Plantains, but you could make this with just Banana Bread and have the old fashion goodie too.
The first time I had a Plantain was at a cuban restaurant in Atlanta… it was LOVE at first bite! I added another “different” ingredient, Coconut Palm Sugar. This could have also been the “sugar” in the recipe… but i used it to top the bread, making a sweet crisp caramel top.
This bread is a great warm comfort food, good for dessert (try it as a base for a Banana or Plantain Foster) …or as a breakfast on the go (make it on Sunday and have it ready to slice in the Mornings).
- 2 over ripe Plantains & 2 over ripe bananas (or… 4-5 ripe bananas) …smashed!
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
