Recipe by Engrossed
From: “The Africa News Cookbook, African Cooking for Western Kitchens”.
Top Review by realbirdlady
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.
- 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
Directions See How It's Made
- 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.