This bread is a variation on the plantain muffins that I make.
It really does have a nice bread-like texture and holds up well to slicing for making sandwiches. What it doesn’t do is look pretty and brown like a nice loaf of homebaked bread. It cracked on the top and looked more like a cake. but it dos have the texture of bread.
I used this to make pate sandwiches for a packed lunch, using my chicken liver pate. Sadly I forgot to take a picture of the packed lunch…. never mind, next time I will.
makes 1 loaf
- 2 green plantains
- 6 eggs
- 1/2 tsp sea salt
- 1 tsp aluminum free baking powder
- oil to grease the tin
Preheat the oven to 200°C/400°F.
Use the oil to grease a loaf pan.
Peel the plantains and cut them into chunks. Put all the ingredients except for the oil in the food processor or blender and blend until a smooth batter is achieved.
Pour the batter into the prepared loaf pan and bake in the oven for 35-40 minutes until the batter is set into a loaf and the top is starting to turn golden brown. Test the loaf with a skewer or toothpick. If it comes out clean it is done. If some uncooked batter is still adhering to it, give it another 5 minutes and test it again.
Allow to cool in the pan for 5 minutes, then turn out and cool on a wire rack.
Don’t attempt to slice this until it is totally cool or it will crumble.
Shared at Hearth and Soul Hop