This Plantain Bread Would Beat Its Banana Counterpart Hands Down

So my folks are here and these days I’m sitting pretty on cloud 9. I hardly worry about what to cook or what to keep in his lunchbox. All my favourite dishes (I hate to say this, but his too) make their way to the dining table, all day long, without even having to ask for it. While mom keeps herself very busy in the kitchen working hard to feed us all what she can while she is here, dad passes his free time reading novels, watching the many downloaded movies in our hard drive, taking odd time naps and relishing sweets and snacks he loves and he’s sure will find in my pantry (I stock them up just for him when he’s visiting us).

Usually when parents visit, they tend to carry along tons of home produced stuff; plantains are a must because we hardly find it outside Kerala. Although I specifically ask them to bring just about half a dozen or so, which I’m sure I’ll be able to finish soon, every time they bring almost double or triple that quality. Well, not that I have a problem with it, because I love plantains, but once it gets too ripe, I’m definitely not going to touch it. So, even this time about 4 had gone overripe and mushy, and I didn’t know what to do.

Hours of research and finally I came up with an idea, to bake a bread/cake. To my surprise, Plantain Bread/Cake has beaten its banana counterpart hands down! Super soft and fluffy, this does not have the usual banana flavour and with the right amount of vanilla can easily pass off as a healthy vanilla cake, and that’s what I liked about it the most!Now that I know of a sure shot way to use up overripe plantains, I wouldn’t mind them going too ripe, once in a while! :P

P.S – I got a few requests for this recipe and this is a hurried post, since my folks are still here. So, I haven’t been very creative in clicking pics nor have I used my digi cam to capture it. My apologies!

So for the Classic Plantain Bread/cake, here goes the recipe –

YOU NEED:

This makes a loaf

Overripe plantains, 2, peeled, veins removed and pureed

All-purpose flour, 2 cups (you could use cake flour too)

Baking soda, 1 tsp

Baking powder, 1 tsp

Salted butter, ½ cup, at room temperature (if using unsalted butter, you could add about ½ tsp salt)

Granulated sugar, ½ cup

Buttermilk, 1/3 cup (I did not have  buttermilk readily available, so I added some lime juice to 1/3 cup of milk and left it for some time)

Eggs, 2 large or 3 small

Vanilla essence, 1 tsp

Milk, ¼ cup, optional, in case you feel the need of loosening the batter

 HOW TO:

Gather all ingredients and keep the plantain puree ready. Into a bowl, sift together flour, baking soda and baking power (along with salt, in case you are using unsalted butter).

In another large mixing bowl, cream together butter and sugar until pale, soft and fluffy. This may take about 5-8 minutes, if you are using electric mixer (on high speed) and, if using stand mixer, it should not take you more than 4 minutes. Reduce the speed to medium and add the butter milk; mix for another one minute. Now add one egg at a time, taking care to mix well after every addition. 

Add the plantain puree and vanilla essence; mix well to combine.

Now, add the flour little by little and in very low speed mix until well incorporated. 

Preheat oven to 160 degree Celsius. Line a loaf pan with butter paper (or aluminium sheet). Pour the batter into the pan and bake for about 45 minutes or until a tooth pick inserted comes out clean.

Transfer to a wire rack and cool. Cut into slices and enjoy!