Prep 30 mins
Cook 1 hr
From: “The Africa News Cookbook, African Cooking for Western Kitchens”.
- 1⁄3 cup butter, separated
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup water
- 2 large ripe plantains, peeled and sliced into rounds
- 2 1⁄3 cups flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 cup dark molasses
- 1 cup milk
- Preheat oven to 350°F.
- Use a tablespoon of the butter to grease a 9-inch square baking pan.
- Combine sugar and vanilla in a heavy saucepan with half a cup of water.
- Add plantain slices and cook over moderate heat until plantains are tender. Drain.
- Layer drained plantain slices across the greased baking pan. Set aside.
- Combine flour, salt, baking soda and spices in a bowl.
- In a clean saucepan, bring remaining butter and molasses just to a boil.
- Begin adding the flour mix and the milk a bit at a time, alternating them. Beat vigorously until smooth and pour over plantains in baking dish.
- Bake 50-60 minutes until a knife inserted into the center comes out clean.
An easy ginger bread for very ripe plantains. The bread soaks around the plantain layer, so it's not very distinct. There is a strong "dark" taste, from the molasses and ginger. This might be nice drizzled with a light rum icing.