We love our plantains, whether green or ripe, and we have eaten them in pretty much every way possible. A while ago I had some ripe plantains growing ever riper and sweeter by the moment, so I thought it would be time to experiment, and we are so glad we did! I have gotten rave reviews from everyone I have shared a taste of this simple, sweet quick bread with. Even Jonathan, who as much as he loves plantains has consistently balked at any plantain baked goods gobbled it up. I love that there is no added sweetener- it is only the sweet, ripe plantains and the raisins that make this delicious, moist quick bread a sweet treat. Someone who tasted it exclaimed “It tastes like Christmas!” and for me it is a reminder of some of my favorite quick breads from my childhood.
This recipe calls for plantain flour, which I make myself by dehydrating plantains and then grinding them to a very fine flour in the blender. But you can purchase it here (although it is pretty pricey!) You could also try experimenting with some other Paleo-friendly flours, like coconut.
For a delicious variation that is just right for a birthday celebration, try substituting chocolate chips for the raisins. A definite crowd pleaser!
- 3 extra large ripe plantains (yellow, with some black spots) - approx. 16-20 oz.
- 1/2 C plantain flour
- 3 Tbsp oil of choice (i.e. coconut, olive, lard)
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 heaping tsp cinnamon
- 1/2 tsp nutmeg
- scant 1/2 tsp sea salt
- 1/2 C raisins, opt. (more or less to taste)
- Preheat oven to 350. Prepare a loaf pan by lightly greasing bottom and sides with oil.
- Peel the plantains and cut into chunks. Puree in a blender or food processor until smooth.
- Add oil and vanilla, blending until well combined. Add remaining ingredients, except for raisins, and blend until well combined. Gently stir in raisins.
- Pour into prepared baking pan and smooth out the top.
- Bake in preheated oven for 25-30 min until top is firm and toothpick inserted into center comes out clean.
- Immediately turn out onto a cooling rack, and allow to cool 10 minutes before slicing and enjoying.
- For a delicious variation, try adding chocolate chips instead of raisins! Sooo good.
- I have toyed around with the idea of making little tea sandwiches, perhaps with a cashew cheese filling.