from Island Vegan
Dive into the warm embrace of the tropics with this vegan Sweet Plantain Loaf – a luscious creation that transforms overripe plantains into a moist and flavorful masterpiece. As the plantains ripen to perfection, their natural sweetness infuses every slice of this loaf, creating a symphony of rich, caramelized notes that evoke the essence of the Caribbean sun. Get ready to savor the richness of overripe plantains in a dessert that understands how to make your heart smile. It pairs well with Coconut or Vanilla ice cream.
Ingredients
3 overripe plantains (plantain skin should be 95% black)
1 cup (250 g) coconut cream (cream from canned coconut milk)
1 ½ tsp (6 mL) vanilla extract
1 tsp (5 mL) almond extract
1/3 cup (80 mL) melted coconut oil
1 cup (140 g) brown sugar
¼ cup (60 mL) full-fat coconut milk
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp salt
Non-dairy butter or coconut oil, for greasing
1 tsp granulated sugar
Directions
Preheat oven to 350F/175C.
Mash the peeled plantains in a large bowl with a fork, making them as mushy as possible. Add in the coconut cream, vanilla extract, almond extract, melted coconut oil, brown sugar and coconut milk, then give it all a good mix until the ingredients are combined.
In a separate bowl, combine the flour, baking soda, baking powder, nutmeg, cinnamon and salt. A little at a time, incorporate the dry mixture into the wet mixture bowl until the dry mix has just dissolved. Do not overmix.
Grease a 9×5 inch (23×13 cm) bread pan with non-dairy butter and pour the batter into the pan. Sprinkle the granulated sugar on the top of the mixture. Place the pan on the middle rack of the oven and bake for 1 hour. If a toothpick comes out clean after poking into the middle of the loaf, it’s ready to be removed from the oven. Let it sit for 30 minutes, then slice and enjoy.
Yield: 1 large loaf
Nada’s Tips & Tricks: I like adding crushed pineapple and using the canned liquid instead of some of the coconut milk. Makes it moist. For crunch, I add some crushed nuts. Yum!
Reprinted with permission from Island Vegan by Lloyd Rose. Page Street Publishing Co. 2024. Photo credit: Shanika Graham-White. https://www.pagestreetpublishing.com/