You, my lovelies know by now that plantain is the love of my life. This plantain bread is nothing short of wicked. Oh-my-yumminess! It’s just insanely delicious guys. There are just no words to describe it.
So I have been on my personal challenge to quit added sugar for good for a while now and I am amazed at how ‘easy’ and delicious eating sugar-free can be and how amazing your body begins to thank you.
Added sugar is the single worst ingredient in a diet. It can have harmful effects on metabolism and contribute to all sorts of diseases apart from the fact that added sugars have no essential nutrients thereby making them empty calories. Excess sugar is bad for your teeth and your health. Read 5 reasons why added sugar is bad for you.
This is one recipe that I guarantee you will make and go for 2nd and 3rd. But psst! So long as no one is looking, you can indulge guilt-free. 🙂 You can forgive yourself on this one knowing that the ingredients are wholesome and as close to mother nature as close can get. So heck! Enjoy it. But first here is how to make it! Ready? Let’s do this:
First, you’ll need 3 extremely ripe plantains. If the plantain peel is still yellow, then it’s not ripe enough for this recipe. You want it to turn black. Yes, you heard me! Black is the new sweet!!! Lol!!! 🙂
Next, you want to mash your plantains using a fork or use a blender to do the job for you. I love having chunks of plantain in my bread and using the fork will give you just that. But hey, you are free to do as you will.
Then, all you need to do is mix up the liquids and the solids together and whisk it all up. Some backers say it’s always great to mix liquids and solids differently. It makes the batter fluffiest. In that case, you will need two bowls. One in which you mix the eggs, coconut oil and vanilla and the other in which you will mix the flours and baking powder. You chose! I say if you don’t have time mix it all up. This plantain bread is so delicious, you’ll not want to waste any time.
Preheat your oven, add a handful of almond shavings on top and get that baby baking for 30 – 45 minutes while you get some other stuff done. Et viola!
This extra moist bread goes well on its own or with a spread like butter of peanut butter. You could even püree some fresh mangoes and enjoy it with a cup of fever grass tea or my flat belly water.
Let’s just get straight into the plantain bread recipe. If you give this recipe a try, be sure to Instagram, Facebook or Twit me a photo because as always I love seeing your creations. Keep in mind, I’ve got more SUPA recipes on my YouTube channel. Don’t forget to hit the subscribe button if you haven’t done so already so you never miss a video recipe.
- 3 extra ripe Plantains
- 3 tsp pure Vanilla extract
- 3 Eggs
- 1/4 cup Coconut oil, melted
- 1/3 cup Almond flour
- 1/3 cup Oats
- 1/3 cup Soya bean flour
- 1/3 cup Coconut flour
- 3 tsp Baking powder
- 3/4 tsp Sea salt
- 1/2 tsp ground Cinnamon
- 1/3 cup Almond shavings
- 1. Preheat oven to 180 degrees and line a 9x5-inch loaf pan with parchment paper or ½ tsp. coconut oil.
- 2. Mash plantains in a large bowl. Add eggs, vanilla extract, coconut oil.
- 3. In another bowl, mix oats, coconut, almond and soya flour with baking powder.
- 4. Now, add all ingredients and whisk vigorously to combine. Add almond shavings now.
- Bake for 30 – 45 minutes.
- 5. Let cool completely before cutting or it will be too tender to hold form.
- 6. Serve with butter and or honey if you need to sweeten some more. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
- Substitute extra virgin olive oil if you do not have coconut oil.