Good morning to you. Happy Sunday.
I pray that you get to relax today, and recharge yourself for the week ahead.
Have you ever gone into the kitchen knowing what you were going to make, and then make something totally different? That’s what happened here, and boy am I a happy camper.
Normally when I have plantains that have turned black, I cook them in a pan, maybe add a little cinnamon, and have a great desert. Or coconut milk ice cream topping. But that was not what I was in the mood for. I wanted Banana Bread. More specifically, Banana Nut Bread.
Now it has been YEARS since I have had any kind of nut. But sometimes I just really want some. Like really bad. So I looked in the fridge, and saw I had cacao nibs. They are crunchy and nutty. And BOOM, it hit me. Plantain Cake with Cacao Nibs.
Oh baby, this one’s a keeper. I just love happy accidents, don’t you?
- 3-4 black plantains
- 1/3 cup palm shortening, plus more to grease pan
- 1/3 cup coconut sugar
- 3 large eggs
- 2 tsp cinnamon
- 2 cups gluten free oat flour, plus more for dusting pan
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cacao nibs
Preheat your oven to 350’F.
Grease and flour the cake pan, set aside.
Mix your dry ingredients in a medium bowl.
In a large bowl, cream together the coconut sugar and shortening. Add your eggs in one at a time, scraping down the sides of your bowl before each addition.
Mix in the vanilla and plantains broken into chunks.
Add dry ingredients on top of wet. Slowly mix until just combined.
Lastly fold in cacao nibs.
Pour into prepared pan. Bake 55-65 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan 20 minutes before slicing.
I love when experiments turn out so well in the kitchen. Don’t you?
What have you made lately? Leave us a comment below, or tag us on Instagram @Anges_Table. You can also find us on Facebook at Ange’s Table. We can’t wait to see what you have created.