Ingredients for Plantain Gingerbread
- 1 cup granulated sugar
- 1/2 cup water
- Plantains
- All Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup molasses
- 1/2 cup boiling water
- Whipped Cream
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How to Make Plantain Gingerbread
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a saucepan, combine 1 cup sugar and 1/2 cup water. Stir over medium heat until sugar dissolves. Bring to a boil.
- Add the peeled and thinly sliced plantains to the boiling sugar syrup. Cook for about 5 minutes, until slightly softened.
- Remove plantains from syrup and drain well on paper towels.
- Arrange plantain slices evenly in the prepared baking pan.
- In a medium bowl, whisk together 2 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon nutmeg.
- In a separate saucepan, combine 1/2 cup (1 stick) butter and 1/2 cup molasses. Heat over medium heat until butter is melted and mixture is smooth.
- Remove from heat and stir in 1/2 cup boiling water.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter over the plantain slices in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature, topped with whipped cream (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
221g
Fat
33g
Carbs
37g
