Since plantains inherently contain less sugar than their fraternal twin, the banana, we chose the ripest ones we could find and eked out a bit more sweetness by sautéing them in butter before mashing and folding them into the batter. A good dose of macadamia nuts and a sprinkling of raw turbinado sugar lend a pleasant crunch and just a touch more sweetness to this hearty quick bread.
3 very ripe plantains; cut into 1/2-inch slices
1 tablespoon unsalted butter
1 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup light brown sugar
1/4 cup granulated sugar
11/2 teaspoons vanilla extract
1/2 cup canola oil
1/4 cup half and half
1 cup macadamia nuts; coarsely chopped
1 tablespoon turbinado sugar
Preheat oven to 350°F. Butter and flour loaf pan and set aside.
In a large skillet over medium heat, melt butter and add sliced plantains. Sauté until softened and bright yellow; about 5-7 minutes.Set aside to cool.
In a medium bowl whisk together flours, baking soda, salt, nutmeg and clove.
In a separate bowl, whisk together brown and white sugars, vanilla, eggs, canola oil and half and half.
Fold wet ingredients into dry.
Mash cooled plantains and add to egg/flour mixture. Stir in nuts. Spoon mixture into the prepared pan, smooth the top and sprinkle with turbinado sugar.
Place in oven and bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean.
Enjoy as is or toasted with a dab of butter and a sprinkle of sugar.
(Images: Rebekah Peppler)