I am generally not much of a ‘sweets’ person, but I do love banana bread, and I love making my spin-off Hero Muffins for the kids.
I’ve recently been introduced to the amazing world of plantains. I typically just fry them in a skillet and enjoy, but a friend shared a photo from this recipe for Plantain Banana Bread and I was intrigued.
The basic concept here is that no flour or grain is used, but plantains instead. I must admit that my head said, “No” but my eyes and tummy were giving a definite, “Yes” to her fluffy, yummy photo… so I decided to give it a whirl.
The results were fantastically surprising and after a few changes I have a recipe that is beyond easy to make, bready, fluffy, moist and 100% tummy pleasing!
Possibly the best thing about this recipe is how quick and easy it is to make. All you need to do is chop up your plantain and bananas, put everything into a blender, whirl and bake! It takes just a few minutes to prepare. The hard part is waiting for it to bake!
- 2 Green Plantains
- 2 Ripe Bananas
- 4 Eggs
- 1/4 cup Organic Coconut Oil
- 1/4 cup Honey
- 2 tsp Cinnamon
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 cup Raw Pepitas (pumpkin seeds)
- Preheat your oven to 350°F.
- Get out your blender or food processor and a 9x13 glass baking dish.
- Peel and cut into chunks the Plantains & Bananas, add to blender.
- Add the remaining ingredients to the blender, except for the pepitas.
- Pulse until smooth! (This shouldn't take long.)
- If you like, you can use a cold stick of butter to grease your baking dish.
- Pour the contents of the blender into your dish.
- Sprinkle Pepitas over the batter.
- Bake for 35 minutes at 350°F
- Remove from oven, let cool, cut, serve and enjoy!
- *Olive oil can be used in place of coconut oil, and maple syrup may be used in place of honey.
- *If you plan to use this recipe for muffins, I would decrease baking time by 5 minutes.
