My love for plantains has grown immensely over the past few years. I’m always down for a plate of fried plantains or eating them air-dried, but I also enjoy experimenting with them in breads, muffins, and brownies.
Today I’m introducing you to my newest obsession: Carrot Cake Plantain Bread. It’s great plain or dressed up in a savory or sweet fashion (think: avocado toast or drizzled with yogurt and fresh berries).
This Carrot Cake Plantain Bread is Paleo, Vegan and allergy friendly. Not only is if free of eggs, nuts, dairy and grains, but it also doesn’t contain any added sugar or sweetener.
Recipe makes one 8″ x 4″ loaf
*ripe: meaning yellow with a few black spots
This plantain bread is moist and should be stored in the fridge. It lasts well for up to one week.
If you want a sweeter loaf, you may add a Tbsp of your favorite sweetener, sugar or syrup and it shouldn’t change much of the consistency.