I have been reading about plantains for some time now and was finally intrigued enough to really search for them at my local markets last week. I did find some and purchase a fairly large one. I let it sit on the counter about 5 days before it turned yellow and looked ripe enough and felt soft enough to use.
After looking at the nutritional information for plantains I decided that there is enough carbohydrates in them to think about using them in pancakes, waffles, flatbreads, and the like, so I started looking on Pinterest for different ideas. And I found lots of them, most having several ingredients. So, after tossing some ideas around it my head, I decided to start out with something very simple and put together this bread.
It is a softer bread than my Low-Carb Flatbread but not as soft and pliable as my Low-Carb Tortillas, both of which are made with cauliflower and eggs. This Plantain Sandwich Bread is also slightly sweeter than those, too. Now that makes sense, as the plantain is much more like a banana and is certainly starchier and sweeter than cauliflower.
I purchased a large plantain. It weighed about 16 ounces before I peeled it. And it peeled much like a banana does, although the skin is a bit thicker and not as pliable as a banana peel.
I think I might have found a new favorite ingredient here!
This bread is soft like a real flour-based bread and can easily be folded. I have used it to make both open-faced and closed sandwiches. And it can be popped into your toaster as well. Very versatile. Very easy. Very quick. I hope you will give it a try.
Plantain Sandwich Bread
Fills a standard size cookie sheet
- 1 large plantain (15 – 16 ounces before peeling)
- 3 large fresh eggs
- Preheat your oven to 375°F.
- Line a cookie sheet with parchment paper.
- Peel the plantain and cut into slices and place in food processor or blender.
- Add 3 fresh eggs to the plantain and puree till smooth and thick.
- Pour the mixture onto the parchment paper and spread almost to the edges of the cookie sheet.
- Bake for 25 minutes.
- Remove from the oven and lift the paper off the cookie sheet and set on wire baking racks for about 2 or 3 minutes.
- Gently flip over and carefully peel the paper away from the bread.
- Allow to cool before cutting into 12 rectangular pieces.
The whole recipe.
Weight Watchers P+ = 16.
Calories 673; Protein 24g; Carbohydrate 119g; Fat 5g; Fibre 8g.
I cut mine into 12 slices for sandwiches and used 2 per serving.
Weight Watchers P+ = 3.
Calories 112; Protein 4g; Carbohydrate 20g; Fat 3g; Fibre 1g
My plantain was ripe and had some brown spots on the peel.
I sliced the ends off and then cut it in half to make it easier to remove the peel. Then I cut down the length of one half and slowly pried the cut apart with my fingers.
Whizzing the plantain and eggs together in my food processor.
A thick and frothy batter.
Remove the bread, still on the paper from the cookie sheet. Then flip it over and gently peel the paper away from the bread while it is still warm.
After the paper is removed completely…
flip it over and allow it to cool for a few minutes before…
cutting it into slices.
I put 2 slices on a dinner plate to give a better idea of their size.
They are nice for open faced sandwiches but not too thick for a closed sandwich too.
And the bread is also strong enough to be spread with semi soft cheese or butter or nut butter, too.
I would love to know if you are using plantains in your kitchen these days and what you like to make with them.