I had a little too many plantains at once, so I decided I needed to somehow put them to use. If you can use extra ripe bananas up and make banana bread, why couldn’t you do the same with plantains and make some plantain bread? Well, I got to it, and succeeded! I was able to create this delicious gluten-free plantain chai nut bread that I am sharing with you today.
More often than not, the guests who I have over when I am ripening plantains freak out over the “rotten bananas” I have on my counter.”Oh my goodness, why are you bananas so rotten!?” Plantains ripen in a whole different way than bananas. Instead of waiting for brown spots and a yellow color as in regular conventional bananas, plantains come green, have a thick skin, and reach their ripest when fully black.
If you’re not in the mood for bread, you can make oil-free oven baked plantains chips. Caramelized on the outside while soft on the inside, super sweet and crispy, I know you’ll love these. Slice up a super ripe (completely black) plantain in rounds about 1/2″ thick, and bake in an oven at 450F, turning halfway through, for 10-15 min or until golden.
Benefits of Plantains?
- Reliable sources of starch and energy.
- High amount of dietary fibre which helps ensure healthy bowels and reduces constipation.
- More vitamin C than bananas, which helps the body develop resistance against infectious agents and free radicals.
- More vitamin A than bananas, a powerful antioxidant, maintains healthy mucus membranes, and enhances skin complexion.
- A rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine), which has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine.
- Contain folates, niacin, riboflavin and thiamin.
- Provide adequate levels of minerals such as iron, magnesium, and phosphorous.
- More potassium than bananas, an important component of cell and body fluids that helps control heart rate and blood pressure.
- A diuretic, which can help prevent kidney and bladder problems.
- Ease the discomfort associated with the menstrual period.
I baked my gluten-free Plantain Chai Nut Bread in both a heart sharped muffin tray and in a small round pan, just to see hot it would turn out in both. I loved it in the muffin tray as I did not have to cut into the bread to serve and get crumbs everywhere. The cooking time was the same as I used a small shallow pan, so if you use the whole recipe in a deeper and larger pan, keep in mind the cooking time might have to be increased.
Make sure you tag my Instagram and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos and share them!
- 1¼ cups gluten-free flour blend (I used Trader Joe's)
- ¼ cup white rice flour
- ¼ cup buckwheat flour
- 3 overripe plantains
- ⅓ cup applesauce* (or coconut oil)
- 6 medium medjool dates, pitted*
- 2 chai tea bags
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup nuts for topping (optional)
- Preheat oven to 350F. Prepare either a muffin tray or bread pan.*
- If dates are not soft, soak in warm water for 10 minutes. Open the 2 chai tea bags, place their contents in a bowl, and set aside. Discard of the bags.
- In a food processor or high speed blender, place the dates, applesauce and vanilla. Process until a smooth paste is reach.
- Add in the remaining ingredients, except for the chai tea bags, ½ cup at a time, until all of the ingredients have been incorporated and the mixture is uniform. Stir in the chai tea.
- Pour into your prepared dish/pan of choice, and top with nuts if using.
- Bake for 25-30 minutes. If making a large loaf, baking time will increase. It is approximated to be about 45-55 minutes.
-You can prep with oil or parchment, depending on your preference.
-Apple sauce will make it a bit more dense then if using coconut oil, but it is delicious regardless!
-Adapted from The Simple Veganista.
Information source: Grab Em Snacks, Nairaland