Plantain Gingerbread Recipe

Name: Plantain Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/2 cup water; 2 cups plantains, half-ripe (sliced); 2 1/3 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/3 cup butter or 1/3 cup margarine; 1 cup molasses; 2/3 cup boiling water; whipped cream (optional)

Servings: persons

1/2 cup sugar
1/2 cup water
2 cups plantains, half-ripe (sliced)
2 1/3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup butter or 1/3 cup margarine
1 cup molasses
2/3 cup boiling water
whipped cream (optional)

1
Preheat the oven to 350 degrees F.
2
Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
3
Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
4
Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup water, 2 cups plantains, half-ripe (sliced), 2 1/3 cups all-purpose flour, and more.

Yes, Plantain Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plantain Gingerbread

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