Plantain Quick Bread

By Angeline D. Brauer, DrPH, MHS, RDN

Ingredients

3 overripe or very ripe plantain
1 ripe banana small
¼ cup oil
1 tbsp maple syrup
¼ cup “Just Egg” or other egg substitute
Flour mix (see options in notes)
½ tsp cinnamon
1 tsp salt
¼ tsp nutmeg
1 tsp baking soda
2 tsp lemon juice

Instructions

  1. Preheat oven to 350 degrees. Line a bread pan with parchment paper and spray lightly with oil.
  2. Mash plantains and banana in medium bowl. Add all liquid ingredients (except lemon juice) and mix well.
  3. In a separate bowl, combine dry ingredients, including flour, seasonings and baking soda. Stir in the wet ingredients until well combined.  Be careful not to overmix.
  4. Sprinkle with lemon juice and give final stir once or twice.
  5. Pour into prepared baking pan and lightly smooth out the top. Use a butter knife to draw a straight line down the center of the batter (about ½ inch deep). This helps the bread rise evenly and create a pretty crack on top.
  6. Bake for 30 minutes uncovered. Place foil over top to prevent burning and bake for another 20 minutes or until a toothpick inserted in center comes out clean.
  7. Cool thoroughly before cutting.