Zutaten für Plantain Gingerbread Liberia
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Zubereitung von Plantain Gingerbread Liberia
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan with 1 tablespoon of butter.
- In a heavy saucepan, combine 1 cup of sugar and 1 teaspoon of vanilla extract with ½ cup of water.
- Add 2 cups of thinly sliced ripe plantains to the saucepan. Cook over moderate heat, stirring occasionally, until plantains are very tender (about 10-15 minutes).
- Drain the plantains thoroughly and set aside. Arrange the drained plantain slices evenly in the prepared baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- In a separate saucepan, melt 6 tablespoons (3 ounces) of butter and add ½ cup of molasses. Bring the mixture just to a boil, stirring constantly.
- Gradually add the dry ingredients (flour mixture) and 1 cup of milk to the boiling butter-molasses mixture, alternating between the two and mixing well after each addition. Beat vigorously until the batter is smooth and well combined.
- Pour the batter evenly over the plantains in the baking pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
156g
Fat
25g
Carbs
26g
