We had the craziest weather here in Baltimore yesterday evening. The sky went from sunny and blue to a super creepy yellow-gray color and a tornado warning. And then it poured. Like REALLY poured. It made rush hour traffic all the more enjoyable…
I’m never one to complain about a stormy summer evening though. I love being curled up in my apartment hearing the rain on the roof and watching the lightning through the window. Not to mention that being all cozy stuck inside is the perfect excuse to do some baking!
The other day I had just been wandering through the produce section of the grocery store and saw a bunch of plantains next to the bananas. I’d seen a bunch of different recipes on Pinterest for plantain-based recipes so I thought “what the hell” and threw one in my basket.
So rainy evening + lonely plantain in my fruit bowl = plantain bread! With only three ingredients! And it’s paleo, gluten free and sugar free! TRIPLE THREAT, GUYS.
Not to mention it uses my new favorite ingredient… coconut oil!
This bread was so so easy and ended up being delicious. It has a sponge-y, almost quiche like texture and isn’t too sweet at all. You might like to add in some cinnamon to the batter for some extra spice.
The recipe below makes enough for two people so I’d recommend sharing with a friend for a tasty & healthy breakfast idea. I’d ALSO recommend smearing
a little a lot of peanut butter on top. Or your nut butter of choice. Or some jam. Or Nutella. Or all three. 🙂
Really though. This is ridiculously quick and easy and the outcome was awesome. Try it out and let me know how it goes! Do you have any other good plantain recipe suggestions?
Paleo plantain bread
*Original recipe from Purely Twins
- 1 plantain
- 4 eggs
- 1 TBSP coconut oil, liquid form
1. Preheat oven to 375 degrees F.
2. Blend the plantain, eggs and oil in blender.
3. Pour into greased bread pan and bake for 20 minutes or until set.