Chunky Monkey Chocolate Walnut Plantain Bread (Paleo, Vegetarian, Gluten Free, Grain Free, Dairy Free)


If you've been following this blog, you know that I've been experimenting with plantain flour and I'm not alone. Sarah Ballantyne, aka The Paleo Mom, recently posted this on her blog ThePaleoMom.com...

"Plantain flour is quickly becoming one of my favorite flours to work with, although I am still experimenting with it. It is simply ground dehydrated plantain. It does have a distinct plantain taste so it doesn’t work in all baking. It has a lovely ability to bind (similar to tapioca starch, but with more of a wheat flour like texture and crumb) and generally can be substitute wheat flour 1:1. It seems to work very well in soft, cakey and/or chewy baking recipes and not as well if you want some crunch or crispness."

I agree with Sarah that plantain flour does have a distinct taste, and that's why I thought that a banana bread recipe is quite literally the perfect use for it!

Good thing I had a few over ripe plantains, a handful of pastured eggs, and some bomb diggity chocolate from Eating Evolved already stocked in my pantry!



Ingredients:

4 over ripe plantains, mashed
4 pasture raised eggs, beaten
1 cup coconut oil, melted
1/2 tsp real vanilla extract
1 cup coconut sugar
1 bar Eating Evolved Signature Dark chocolate
1/2 cup walnuts, chopped
1 tsp cinnamon
2 cups plantain flour
1/2 cup tapioca starch
2 teaspoons baking soda
1/2 tsp sea salt

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, sift together the plantain flour and tapioca starch. Into these ingredients, mix the baking soda, sea salt and cinnamon.

In a separate bowl, cream together the coconut sugar and coconut oil. Whisk in the eggs, vanilla extract, and mashed plantains.

Add the wet ingredients to the dry and mix until just combined. Fold in the walnuts and chocolate pieces.

Pour the batter into a 13x9 inch baking dish greased with coconut oil and put into the preheated oven.

After 45 minutes, check for doneness by inserting a toothpick into the center of the plantain bread. If it comes out clean, the bread is done.

Allow to cool before slicing.

Enjoy!

-Tony


Other recipes you might like:

Perfect Plantain Flour Pancakes



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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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3 comments:

  1. I just tried this recipe as soon as I saw it last night. It turned out really well and it was even my first recipe using plantain flour. Thanks!

    ReplyDelete
  2. Awesome Katie! Glad you tried the recipe! Plantain flour is a super versatile ingredient :)

    ReplyDelete
  3. I agree with Sarah that plantain flour does have a distinct taste, and that's why I thought that a banana bread recipe is quite literally the perfect use for it!ディオール靴人気

    ReplyDelete