Pan de plátano macho

Ingredientes

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• a pinch of salt
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon nigella seeds
• 1 large ripe plantain (roughly sliced)
• 1/3 cup sugar
• 1 large egg
• 1/4 cup melted ghee ((any neutral cooking oil))

Preparación

1. 1

   --- Baking mode details ---

2. 2

   Baking mode details: Place the oven wire rack in the middle (level 3). Preheat the oven to 180℃. Lightly grease one 8x4 inch loaf pan OR two 5x3 inch loaf pans. You may coat with nonstick spray and line the bottom with baking paper.

3. 3

   --- Prepare the batter ---

4. 4

   Prepare the batter: Add these ingredients into a large bowl and whisk to combine.

5. 5

   Prepare the batter: In a blender add roughly chopped overripe plantains and sugar. Process for a minute or until pureed. Next, add the egg and oil and blend again until mixed through.

6. 6

   Prepare the batter: Pour the blender content into the bowl of flour mixture and fold using a rubber spatula. Fold in the same direction until combined without any traces dry flour.

7. 7

   --- Bake ---

8. 8

   Bake the ripe plantain bread: Pour the batter into the lined loaf pan(s) and smooth the surface, sprinkle some more nigella seeds, if you wish.

9. 9

   Bake the ripe plantain bread: Bake for 30 to 35 minutes or until it passes the toothpick test.

10. 10

    Bake the ripe plantain bread: Cool the loaf pan on a rack for 5 to 8 minutes and run a spatula around to release the bread. Let the bread cool completely on a wire rack. Slice using sharp bread knife and serve with chai or coffee.

11. 11

    --- Store ---

12. 12

    Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.