This one only semi-successfully. I don’t know if it’s because I made apiti, steamed plantain cakes, the same night, but there was something off with my plantain loaf. I liked it, but I didn’t love it. It seemed like it would be a good base for a coulis or some kind of breakfast sauce. (Go figure!) I generally prefer grainy textures, so the loaf’s inside was almost too soft for me. Maybe I should have added more rice flour, I am not sure. I definitely liked how it looked, there is something about the turmeric plantain combination that was immensely pleasing to the eyes! Try the recipe below and let me know what you thought in the comments, did you like the texture?
Plantain loaf Recipe
Print recipeIngredients
- 3 very ripe plantains (peeled and cut in chunks)
- 2 teaspoons chili paste
- 1.5 cups rice flour
- salt to taste
- 2 teaspoons ground turmeric
- 1/4 corn oil
Directions
| 1. | Peel the plantains and mash them to a thick paste |
| 2. | Add the chili paste, mix to combine then add rice flour and salt |
| 3. | Mix thoroughly with a fork. Gently heat up the oil in a pan and add the ground turmeric |
| 4. | Stir well, take off the heat, then blend into the plantain mixture. This should be a thick batter still soft enough to pour. If the batter is too soft, add some rice flour, if too thick, add some water. |
| 5. | Grease and flour a loaf pan. Pour the batter into the pan. Bake for about 60 minutes in an oven pre-heated to 350F or until cooked through and firm. |
Note
adapted from: www.http://tropicalchefs.com/recipe/plantain-loaf
I haven’t tried to make the recipe yet but reading it, and having experience with gluten free cooking, I’d say the problem is the rice flour.
Rice flour alone won’t produce anything that’s close to the idea of ‘bread’ we normally have. You can either add gums to reproduce the same effect gluten would have, or (recommended) use a pre-made gluten free flour mix containing xhanthan gum (or the like) already.
And other than that, I see there’s no leavening agent, I’d add that too…baking soda or something similar, just not yeast.
Makes sense. Do let me know when you try. I will try and make some adjustments