I recently came home with a few extra plantains from my Tasting Table demonstration that I hosted at The Chopping Block a few weeks ago, which I admittedly left on the counter too long. The peels turned brown and black, so take a wild guess at what I decided to make.
Plantains are typically cooked and treated like a vegetable. However, they are still in the banana family, so I thought they’d be a fun, tropical, and sweet alternative to regular banana bread. The steps might feel very familiar if you are a banana bread maker or a regular baker, but if you’re not, here are some important things to know.
Cream the butter and sugar first
In baking, the name of the game is creating air. When you cream butter and sugar, the crystals in the sugar poke holes in the butter, creating air pockets that allow the batter to rise in the oven. This gives you an advantage over doing what is referred to as the “all-in” method where you just throw everything into a mixer at once.
Make sure the eggs are room temp
While there have been plenty of kitchen tests that say the differences are minor, room temperature eggs do contribute to a smoother batter, and a lighter, airier end result.
Toast the nuts
A lot of banana bread recipes out there don’t call for the nuts to be toasted and they are missing out on a whole lot of flavor. Take the extra minute or two to throw those nuts on a pan or in a toaster oven until they are fragrant before you stir them into your batter.
Walnut-Pecan Chocolate Chip Plantain Bread with Streusel Topping
Makes: 8 slices
Prep time: 30 minutes
Cook time: 50-75 minutes
Total time: 1 hour and 45 minutes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs (room temp)
2 teaspoons vanilla extract
4-6 browned plantains, peeled and mashed (about 4 to 5 cups)
1/4 cup dark chocolate chips, rough chopped if large
1/4 cup chopped walnuts, toasted
1/4 cup chopped pecans, toasted
For the Streusel topping:
3 tablespoons flour
2 tablespoons room temp butter cut into pieces
1/4 cup brown sugar
1/4 teaspoon cinnamon
1. Preheat the oven to 350 degrees F. Spray a 9X5" loaf pan with nonstick spray.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
4. Add the eggs and vanilla to the sugar and mix well, followed by the mashed plantains.
5. Add the dry ingredients into the wet ingredients and mix until just combined.
6. Stir in the toasted nuts and chocolate chips.
9. Bake at 350 for 50-75 minutes, or until a toothpick comes out clean from the center.
Thanks to my Tasting Table, I had a lovely Sunday breakfast, midday snack and dessert. Our next Tasting Table will be hosted by Chef Drake and features bodega-inspired fare like the famous Chopped Cheese Sandwich with Tallow Fries on a homemade roll, so be sure to grab your spot today!
