Sunday, November 27, 2011

Caribbean Plantain Bread


This past Sunday we were out of bread, bagels and scones for breakfast and the grocery stores were closed (everything pretty much closes on Sunday's down here).  "What do eat?", I wondered.  I didn't have much in the way of breakfast food, but I did have four over-ripe plantains.  While plantains and bananas are different, they are still similar so I thought, why not make banana bread and swap out the banana's for plantains?  It worked beautifully.  Here's the recipe I followed (obviously using plantains instead of bananas) if you feel like doing some baking this morning.  I have heard that plantains are "drier" than bananas so some people add pineapple to this recipe, but my bread was not dry at all so I'll leave it up to you.  I also had a friend suggest adding rum and next time I make this - I will definitely add a splash of our very best dark rum to kick it up a notch!

Love,
Brittany & Scott

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