Ingredients for Plantain Gingerbread Liberia
- 7 tablespoons (3 ½ ounces) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup water
- Plantains
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Dark Molasses
- 1 cup milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Plantain Gingerbread Liberia? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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
