If you love a nice piece of banana bread for breakfast, we have a new delicious recipe for you: Plantain Bread with Walnuts and Raisins.
It’s a fun twist on the classic banana bread made with ripe tropical plantains. It is fruity, nutty and easily digestible – a real treat!
Making this plantain bread is super easy. Simply blend the dry ingredients with blended ripe plantains, maple syrup and vegetable oil.
Sprinkle the batter with toasted walnuts and softened raisins, pour into a mold and let the oven do the rest.
In no time you have a delicious breakfast bread as tasty as it is healthy.
Unlike other banana bread recipes, ours is vegan and sugar freeprepared without eggs, dairy and refined white sugar.
Instead, we’ve relied on plantains for binding and sweetness, baking soda and baking soda for leavening, oil and oat milk for richness and moisture.
Also, we used a combination of cornmeal and whole wheat flour instead of plain white flour for added fiber, color and flavor.
So far we’ve only used ripe plantains in this tropical porridge, but after trying them in these vegan muffins we were so impressed with the results that we decided to make a loaf cake with them.
Plantains, also known as green bananas or plantains, are a Caribbean staple. The overripe, black-colored fruit is high in sugar and starch, making it the perfect choice for vegan baked goods.
What we like about using plantains instead of bananas is that they add a much more subtle banana flavor to the cake.
This way you can taste the other ingredients better. After the first bite, you immediately taste the walnuts, raisins and the beneficial spice mixture of cinnamon, nutmeg and cloves.
But if you want to experiment with different flavor combinations, check out this Almond, Date, and Chocolate Banana Bread or this Pear Coconut Yogurt Bread for inspiration.
And if you want to try plantains in another great breakfast recipe, use them in our delicious vegan plantain waffles.
Happy baking!