Carmelised Plantain Bread



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Thinly slice the plantain. Heat the butter or coconut oil in a frying pan and, when it starts to foam, add the plantain slices. Drizzle over the tbsp of honey and fry for 2-3 minutes on each side til the plantain is browned. Remove and set aside.
When cool, blend the plantain in a food processor on high. It doesn’t need to be completely smooth.
Whisk together the eggs, coconut oil, vanilla and milk. Add the blended plantain and stir together.
In a separate bowl sieve the coconut flour. Add the sea salt. Gradually add the plantain mixture to the flour, stirring constantly until it becomes a semi-wet batter.
Transfer into a well-greased loaf tin and bake at 375 for 25-30 minutes.


  • 1 large ripe plantain
  • 1 tbsp butter
  • 1 tbsp honey
  • 5 large eggs
  • 1/2 cup coconut oil
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1/2 cup almond (or other) milk


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