Imagine sinking your teeth into a moist, fragrant slice of banana bread that's not just delicious, but also gluten-free and packed with tropical flavors. This Easy Plantain Banana Bread is about to revolutionize your baking game, transforming humble plantains and ripe bananas into a mouthwatering treat that will have everyone begging for your recipe. Whether you're a health-conscious foodie or simply looking for a unique twist on classic banana bread, this recipe is your ticket to culinary bliss!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 2 ripe plantains
- 1 ripe banana
- 2 large eggs
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, peel and mash the ripe plantains and banana thoroughly using a fork or potato masher until smooth and creamy with minimal lumps.
- Add the eggs to the mashed fruit and whisk together until well combined and slightly frothy.
- Melt the coconut oil and let it cool slightly. Pour the melted coconut oil into the fruit mixture and stir until fully incorporated.
- In a separate bowl, mix the dry ingredients: baking soda, salt, and cinnamon. Sift these ingredients into the wet mixture to prevent clumping.
- Add the vanilla extract and gently fold all ingredients together until just combined. Be careful not to overmix, which can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with minimal moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container at room temperature for up to 3 days.
Tips
- Fruit Ripeness is Key: Choose plantains and bananas that are very ripe - the darker and spottier, the better! This ensures maximum natural sweetness and moisture.
- Room Temperature Ingredients: Let your eggs come to room temperature before mixing to help them incorporate more smoothly and create a more uniform batter.
- Don't Overmix: Gently fold the ingredients until just combined. Overmixing can lead to tough, dense bread.
- Parchment Paper Trick: The hanging parchment paper makes removing the bread a breeze and prevents sticking.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Hack: For longer preservation, you can wrap the cooled bread in plastic wrap and freeze for up to a month.
- Customize Your Bread: Try adding chopped nuts, chocolate chips, or a sprinkle of coconut flakes for extra texture and flavor!
Nutrition Facts
Calories: 91kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 37mg
