Plantain Bread by @healthyalie

Name: Plantain Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10 servings
Ingredients: 250 g + 1 Plantain very ripe, sliced in half lengthwise, for the crust; 100 g Cane Sugar; 80 g Vegetable Butter melted; 250 ml Plant-based Milk; 15 ml Cider Vinegar; 5 ml Vanilla Extract; 250 g Flour wheat flour or gluten-free mix; 8 g Baking Powder; 2.5 g Baking Soda; 2.6 g Cinnamon; 1 g Nutmeg; 3 g Salt; Starch mentioned in mixing step but not listed in ingredients, amount unknown

1h15

10 servings

🍌

250 g + 1

Plantain

🍬

100 g

Cane sugar

🧈

80 g

Vegetable butter

🥛

250 ml

Plant-based milk

🍎

15 ml

Cider vinegar

🍦

5 ml

Vanilla extract

🌾

250 g

Flour

🫙

8 g

Baking powder

🫙

2.5 g

Baking soda

🪵

2.6 g

Cinnamon

🫙

1 g

Nutmeg

🧂

3 g

Salt

🌽

Starch

Preheat
Preheat the oven to 175°C / 350°F.
Line
Line one loaf pan with parchment paper.
Add
- very ripe plantain
- plant-based milk
Add 250 g very ripe plantain and 250 ml plant-based milk to the blender.
Add
- melted vegan butter
- cane sugar
Add 80 g melted vegan butter and 80 g cane sugar to the blender.
Add
- apple cider vinegar
- vanilla extract
Add 15 ml apple cider vinegar and 5 ml vanilla extract to the blender.
Blend
- Vegetable butter
- Plant-based milk
- Vanilla extract
Blend the wet ingredients until completely smooth.
Combine
- flour
Combine 250 g flour and 8 g baking powder in a large mixing bowl.
Mix
- baking soda
- ground cinnamon
Mix in 2.5 g baking soda and 2.6 g ground cinnamon.
Mix
- ground nutmeg
- Cane sugar
- Flour
Mix in 1 g ground nutmeg and 3 g salt until the dry ingredients are evenly combined.
Pour
- Cane sugar
- Flour
- Cinnamon
Pour the blended wet mixture into the bowl of dry ingredients.
Fold
Fold just until a uniform batter forms; do not overmix.
Pour
Pour the batter into the lined loaf pan and level the surface.
Sprinkle
- cane sugar for topping
Sprinkle 20 g cane sugar for topping evenly over the batter.
Slice
- plantain for topping
Slice the topping plantain lengthwise in half.
Halve
- plantain for topping
Place the two plantain halves cut-side up on top of the batter.
Bake
Bake for 50 to 60 minutes at 175°C / 350°F.
Step
Check that a knife inserted in the center comes out without raw batter, with a few moist crumbs acceptable.
Rest
Rest the bread in its pan for 15 minutes.
Cool
Remove the bread from the pan and cool it completely on a cooling rack.

Plantain Bread by @healthyalie

1h15

10 servings

🍌

250 g + 1

Plantain

🍬

100 g

Cane sugar

🧈

80 g

Vegetable butter

🥛

250 ml

Plant-based milk

🍎

15 ml

Cider vinegar

🍦

5 ml

Vanilla extract

🌾

250 g

Flour

🫙

8 g

Baking powder

🫙

2.5 g

Baking soda

🪵

2.6 g

Cinnamon

🫙

1 g

Nutmeg

🧂

3 g

Salt

🌽

Starch

Preparation Steps

Step 1/19
Preheat the oven to 175°C / 350°F.
Step 2/19
Line one loaf pan with parchment paper.
🍳loaf pan
📜parchment paper
Step 3/19
Add 250 g very ripe plantain and 250 ml plant-based milk to the blender.
🍌very ripe plantain
🥛plant-based milk
Step 4/19
Add 80 g melted vegan butter and 80 g cane sugar to the blender.
🧈melted vegan butter
🍬cane sugar
Step 5/19
Add 15 ml apple cider vinegar and 5 ml vanilla extract to the blender.
🍎apple cider vinegar
🍦vanilla extract
🥄measuring spoons
Step 6/19
Blend the wet ingredients until completely smooth.
Step 7/19
Combine 250 g flour and 8 g baking powder in a large mixing bowl.
🌾flour
🫙baking powder
🥣large mixing bowl
🥄rubber spatula
Step 8/19
Mix in 2.5 g baking soda and 2.6 g ground cinnamon.
🫙baking soda
🪵ground cinnamon
🥣large mixing bowl
🥄rubber spatula
🥄measuring spoons
Step 9/19
Mix in 1 g ground nutmeg and 3 g salt until the dry ingredients are evenly combined.
🫙ground nutmeg
🧂salt
🥣large mixing bowl
🥄rubber spatula
🥄measuring spoons
Step 10/19
Pour the blended wet mixture into the bowl of dry ingredients.
🥣large mixing bowl
🥄rubber spatula
Step 11/19
Fold just until a uniform batter forms; do not overmix.
🥣large mixing bowl
🥄rubber spatula
Step 12/19
Pour the batter into the lined loaf pan and level the surface.
🍳loaf pan
🥄rubber spatula
Step 13/19
Sprinkle 20 g cane sugar for topping evenly over the batter.
cane sugar for topping
🍳loaf pan
Step 14/19
Slice the topping plantain lengthwise in half.
plantain for topping
🔪knife
Step 15/19
Place the two plantain halves cut-side up on top of the batter.
plantain for topping
🍳loaf pan
Step 16/19
Bake for 50 to 60 minutes at 175°C / 350°F.
🍳loaf pan
Step 17/19
Check that a knife inserted in the center comes out without raw batter, with a few moist crumbs acceptable.
🔪knife
Step 18/19
Rest the bread in its pan for 15 minutes.
🍳loaf pan
Step 19/19
Remove the bread from the pan and cool it completely on a cooling rack.
🍳loaf pan
✨cooling rack

Composition

Ingredients

Types

Sweetener, Plant-based dairy alternative, Flavoring, Grain, Leavening agent, Seasoning

Ingredients

Plantain, Cane sugar, Vegetable butter, Plant-based milk, Cider vinegar, Vanilla extract, Flour, Baking powder, Baking soda, Cinnamon, Nutmeg, Salt, Starch

Notes

Plantain (very ripe, sliced in half lengthwise, for the crust), Vegetable butter (melted), Flour (wheat flour or gluten-free mix), Starch (mentioned in mixing step but not listed in ingredients, amount unknown)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

365 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 59g, Sugars: 29g, Fat: 14g, Saturated fat: 4g, Fiber: 3g

Nutritional Information

Minerals

Potassium: 330mg, Calcium: 80mg, Iron: 1.8mg, Sodium: 250mg

Vitamins

Vitamin B6: 0.3mg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

loaf pan, parchment paper, large mixing bowl, medium mixing bowl, measuring spoons, measuring jug, rubber spatula, cooling rack, knife

Appliances

Oven, Blender

Type

Type Of Dish

Bread, Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Dessert, Autumn

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Caramelized, Lightly crisp

Flavors

Sweet, Caramelized, Fruity, Banana-like, Cinnamon, Warm spice, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 to 4 days (Cool completely before storing,Store in an airtight container,Do not cover while still warm,Keep away from direct sunlight), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for the best texture), freezer : 3 months (Freeze completely cooled slices,Wrap slices individually or separate with parchment paper,Store in a freezer-safe airtight container,Thaw at room temperature or toast for a few minutes)

250 g + 1

Plantain

100 g

Cane sugar

80 g

Vegetable butter

250 ml

Plant-based milk

15 ml

Cider vinegar

5 ml

Vanilla extract

250 g

Flour

8 g

Baking powder

2.5 g

Baking soda

2.6 g

Cinnamon

1 g

Nutmeg

3 g

Salt

Starch

250 g + 1

Plantain

100 g

Cane sugar

80 g

Vegetable butter

250 ml

Plant-based milk

15 ml

Cider vinegar

5 ml

Vanilla extract

250 g

Flour

8 g

Baking powder

2.5 g

Baking soda

2.6 g

Cinnamon

1 g

Nutmeg

3 g

Salt

Starch

Preparation Steps

Step 1/19

Step 2/19

Step 3/19

Step 4/19

Step 5/19

Step 6/19

Step 7/19

Step 8/19

Step 9/19

Step 10/19

Step 11/19

Step 12/19

Step 13/19

Step 14/19

Step 15/19

Step 16/19

Step 17/19

Step 18/19

Step 19/19

Composition

Preparation

Type

Origin

Various