Plantain Bread? Yes!

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This is the story of  3 plantains that I happened to buy at the store  in the middle of winter, it is Souther California so I don’t feel that bad for not being seasonal? plantains grow all year round just a few hours south of my apartment, who are we kidding… and with Christmas around the corner, plantain madness is coming, for I need those magnificent big leaves to make hallacas, and I will be posting pretty soon about this miracle of fusion cuisine, european and mesoamerican aboriginal blend from heaven, hundreds of years old,… ok, so back to my 3 plantains, they’ve been ripening for like 4 days now… the original plan was… there was no plan tonight really, but now… peels (skins?) have turned black, meaning these guys are ready for something big, could be the trash can, but anybody who likes plantains knows over-ripe plantains are …well, simply awesome, and I mean the best thing ever. Ropa Vieja comes to mind, tons of work though and plantains are only a side dish that compliment one of my old time favorites… but my plantains deserve better… PLUS it’s late and I’m running out of ideas… (work has been insane lately) best thing I can think of is… if I can fix something quickly, mix everything in one pot and throw it in the oven, I’m game. Which is what I ended up doing. Quick Breads are all about that…right? or are they? Let’s say yes tonight. I’m way too tired.

Ingredients:

250g AP flour
400g very ripe plantains (mashed), about 3 plantains.
4 tbsp olive oil (60g)
1/2 tsp kosher salt
2 tsp lime juice
1.5 tsp baking soda
125g whole milk
2 eggs (120g)
100g sugar

Method:

Mix everything in a bowl except for the baking soda.
I used a hand mixer until everything looked smooth.
Preheated the oven to 350f
Prepped a cake pan, buttered and floured.
Mixed in the baking soda into the batter.
Poured batter into pan.
In the oven until awesome. About 40 mins.

Recommendation: Pre-caramelizing the plantains would definitely add complexity and natural sweetness.

Pics:

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done.

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