Plantaingingerbread Recipes

Steps:

• For the cheese spread: In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended. Cover and refrigerate until serving.
• For the plantains: Use 1/2 tablespoon of the butter to thoroughly grease a 9 inch round glass pie dish. Peel the plantain and slice it 1/4 inch thick on the diagonal. In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden. Distribute the plantain evenly on the bottom of the pie dish and set aside.
• For the batter: Preheat the oven to 325.
• In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts. In another bowl, mix together the flour, salt, baking soda, and baking powder. First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared.
• To make the bread: Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The cake will be a nice deep golden brown. Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature. Pass the hazelnut cheese spread.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
• Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
• Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.

Steps:

• Cream together butter and sugar
• Mix in lemon juice and eggs
• In separate bowl, mix flour, salt and baking powder
• Slice and fry plantains then mash it up to a pulp
• Mix plantain with butter-sugar-eggs
• Gradually add flour mixing well
• When all flour is mixed in, add chopped nuts (and chocolate chips)
• Mix well
• Bake 1 hour 350 degrees.

Steps:

• Heat oven to 150 degrees C/300 degrees F, Gas mark 2.
• Grease and line a 7 inch square baking pan.
• Sieve together flour, salt, spices and bicarbonate of soda.
• Stir in the sugar.
• Melt the butter, treacle and syrup over a gentle heat, Gradually beat in the milk making sure the syrup and sugar mixture is not too hot Allow to cool slightly.
• Add the beaten eggs to the mixture and stir well, next add the dry ingredients to the treacle mixture until combined - do not over mix.
• Pour into the prepared pan and bake for about 1 and 1/4 hours.

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a shallow baking pan with non-stick cooking spray or butter/oil.
• Slice each plaintain in half lengthwise, and then into 5 sections; remove peel.
• Place plaintain pieces in prepared baking pan.
• Pour orange juice evenly over plaintain pieces; sprinkle with cinnamon and sugar.
• Bake for 25-30 minutes, or until tender.

Steps:

• Preheat oven to 350°F.
• Use a tablespoon of the butter to grease a 9-inch square baking pan.
• Combine sugar and vanilla in a heavy saucepan with half a cup of water.
• Add plantain slices and cook over moderate heat until plantains are tender. Drain.
• Layer drained plantain slices across the greased baking pan. Set aside.
• Combine flour, salt, baking soda and spices in a bowl.
• In a clean saucepan, bring remaining butter and molasses just to a boil.
• Begin adding the flour mix and the milk a bit at a time, alternating them. Beat vigorously until smooth and pour over plantains in baking dish.
• Bake 50-60 minutes until a knife inserted into the center comes out clean.