Plantain Peanut Bread

I'm slowly getting over my not-so-great baking experience two weekends ago. I even felt adventurous and tried something new. Well, not really. I substituted plantains for bananas and peanuts for walnuts in this banana bread recipe. To reduce the risk, I baked half a recipe in two small remekins.



Why all these substitutions? The same reasons as everybody else'. I had these ingredients and not the one listed in the original recipe. And these said ingredients needed to be consumed ASAP or they would have been wasted.

The bread came out not bad at all. The plantain gave it sort of banana flavor but more on the nutty side. And peanuts - you know - are awesome whenever and wherever.



Ingredients

• 2 tablespoons butter (1 oz.) - melted


• 2 generous tablespoons brown sugar (1 oz.)


• 1 teaspoon vanilla extract


• 1 generous tablespoon honey (1 oz.)


• 1 large ripe plantain


• 1 egg


• A pinch of salt


• 1 cup whole wheat flour (4 1/2 oz.)


• 1/4 teaspoon baking soda


• 1/4 cup peanuts (1 oz.)

Directions

1. Preheat the oven to 350 degrees.


2. In a clean bowl, whisk melted butter and brown sugar together. Add vanilla extract, honey, plantain and egg. Whisk until combined and the plantain breaks down into tiny pieces.


3. Add flour, salt and baking soda. Stir until just combined. Fold in peanuts.


4. Divide the batter into two remekins. Bake for 25 to 30 minutes. It's delicious warm and even tastier cold the next day.