Plantains are one of those mysterious items of produce that some stray far away from due to lack of knowledge of recipes. Not to worry- we’re here to open your eyes and hearts to this amazing banana-esque fruit… which happens to actually be a vegetable.
Plantains, in essence, look like old ripe bananas. In contrast- they are rarely consumed raw, and aren’t quite as sweet, even when fully ripe.
We consider plantains and sweet potatoes as our safe starches, and consume them pretty regularly when we’re doing heavy bursts of weight training, as they are high in carbohydrates. Plantains are a great source of soluble fiber, rich in potassium, B vitamins, Vitamin A, Vitamin C and bear overall less sugar content than bananas.
This paleo plantain bread recipe is a great substitution for your standard bread and has become a staple breakfast or snack bread on our cheat days. We love serving this stuff with homemade chia jelly or coconut cream whip.
Like most of our standard recipe protocol, this paleo plantain bread recipe is relatively basic. We like to give you your freedom of spicing it up with your favorite ingredients. Feel like crumbling chopped walnuts prior to tossing this into the oven? Feel like throwing in some goji berries? By all means, go for it. Surprise us and leave a comment if you discover an especially delicious flavor combo!
Paleo Plantain Bread Prep Time: 5 minutes
Paleo Plantain Bread Ingredients
- 1 large ripe plantain, peeled and chopped
- ¼ cup unsweetened almond or coconut milk
- 2 eggs
- 1 tablespoon of coconut oil
- 1 teaspoon of granulated stevia or 10 drops liquid stevia
- ¼ teaspoon of pure vanilla extract
- ¼ teaspoon of Himalayan Pink salt
- ½ teaspoon of baking soda
- ½ teaspoon of cinnamon
Paleo Plantain Bread Instructions
- Preheat oven to 350
- Place all ingredients in blender, blend until smooth
- Pour mixture into an 8-inch pan. Cook for about 20 minutes