I’ve been counting down to when my plantains would finally become ripe enough to make something sweet with them. There are so many great plantain recipes out there – they are so versatile, cheap, and delicious! I found a recipe for plantain grainless brownies from So Let’s Hang Out that I could modify to be mostly Whole30 (minus the honey drizzle). My version is super delicious – moist, chocolatey and good as a dessert brownie or as a breakfast pastry. I didn’t miss the chocolate at all! Her version I’m sure is also delicious, so check it out if you want something a bit more decadent and if you can have dairy.
What you need:
- 2 ripe plantains – must be brown/black – peeled and quartered
- 2 eggs
- 1/4 cup coconut oil, melted
- few drizzles of honey
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
Instructions:
- Preheat oven to 350F
- Grease a brownie or banana bread type tin with some coconut oil and set aside
- Combine all of the ingredients in a blender and blend until smooth.
- Pour batter into tin and bake for 30 minutes.
- Let cool and enjoy!
I made this more as a chocolate banana bread type so I cut off slices when I wanted to some. I think it would’ve stayed fresh and moist either way, but slicing as you eat extends the freshness.
For another great plantain recipe – check these bread bites out.
Whelming Eats 