Chocolate Chip Plantain Bread
Serves 2
0 mins total
Ripe plantains are sweet and delicious. They get sweeter as the plantains get older and riper. In Jamaica we eat plantains just about with every meal after they are fried in shallow oil.
0 servings
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Preheat the oven to 350 degrees. Grease a loaf pan with butter and lightly dust with flour. Mash two very ripe plantains and set aside. You may use a fork to do this or you can use a potato masher. Cream butter and sugar in a stand mixer on medium high speed (speed 4) until butter is pale and fluffy. Add milk and mix on low for about 1 minute. Add in sour cream and mashed plantains. Mix for about 1 minute until combined. Add in eggs one at a time and gently combine on low speed. In a separate bowl, whisk together dry ingredients: flour, salt, baking soda, baking powder, oats, cinnamon and ground nutmeg. With the mixer on low, add in dry ingredients to wet mixture in thirds. Allow the mixer to fully incorporate flour before adding the remaining amounts. Scrape down the side of the bowl after adding each dry ingredient amount to ensure all of the mixture is incorporated in well. Once the flour is incorporated and the batter is smooth, remove the bowl from the mixer and use a spatula to scrape deep into the bowl to make sure there is no dry flour in the bottom of the bowl. Dust your chocolate chips in a bit of flour so they will not sink to the bottom of your bread. Fold chocolate chips into your batter using your spatula. Do not over mix batter. Use the spatula to spoon and level mixture into the loaf pan Add more chocolate chips in one straight line down the center of the mixture. Bake bread for 50 minutes or until a toothpick inserted into the center comes out clean. Remove baked bread from the pan and let cool on a wire rack before slicing. Slice and serve when slightly warm or completely cooled.
