Description
This healthy paleo plantain bread is soft, tender and moist. It's made with ripe plantains and has no added sugar. Paleo, gluten free, dairy free and nut free!
Ingredients
Scale
- 3 cups sliced ripe plantains (450g) about 2-3 plantains*
- 3 large eggs
- 2 Tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/2 cup cassava flour (75g)
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Place the sliced plantains into your food processor and blend until nearly smooth.
- Add in the eggs, avocado oil and apple cider vinegar. Blend until the batter is well mixed.
- Add in the cassava flour, baking powder, baking soda and salt. Blend until the batter has an even, smooth consistency.
- Pour the batter into the lined loaf pan.
- Place the plantain loaf in your preheated oven and bake at 350 degrees for 45 minutes. When done, the loaf should be slightly firm to the touch and golden in color. It rises a bit, but not a lot.
- Let the bread cool in the pan for 10 minutes, then remove it and let it cool on a cooling rack to room temperature.
- Bread is best stored in a sealed, airtight container in the fridge, up to one week.
Notes
*For best results, measure the plantains by weight. Also, use ripe plantains - ripe meaning yellow with many brown/black spots. Slice the plantains into 1/4 - 1/2 inch slices for blending.