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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This bread is killer. I have adapted this recipe from another one but have changed about 20 percent of it so now its mine, mine all mine hehehe..lol But really the first one had alot of mistakes so here you go... Ingredients:
1 3/4 cups ap flour |
1 tsp baking powder |
1/4 tsp baking soda |
1/2 cup brown sugar, well sifted (no chunks-even small ones) |
3/4 cup granulated sugar |
1 tbsp cinnamon |
1/2 cup canola oil |
3-4 tbsp. pure vanilla extract |
2 large eggs- room temperature |
1/2 cup buttermilk, well shaken-room temp. |
2 cups very ripe plantains (about 2 plantains) |
3/4 cup heavy cream- leave in fridge until needed |
2-3 tbsp rum |
extra: you will need about 3 tbsp white sugar for the whipped cream. |
Directions:
1. Preheat oven to 375 degrees…
2. Apply cooking spray and flour to coat 2 loaf pans….
3. Now have 3 different sized bowls ready to use. One large bowl, one medium bowl, and one small metal bowl. Place the small metal bowl in your freezer till needed.
4. In the large bowl combine the flour, baking powder, baking soda, sugar and cinnamon. Mix together well with a whisk.
5. In the medium sized bowl place the bananas and mash them into small pieces. Then add to them the oil, vanilla, eggs, buttermilk and Rum.
6. Form a well in the middle of the flour mixture, and pour the liquid ingredients into the well. Slowly fold/stir together with a spatula very gently until just combined (if you over mix this your bread will not turn out as good as it should)
7. Next, get out your electric hand mixer and remove the small metal bowl from the freezer. Pour in the heavy cream and start mixing on low for a minute. Then increase speed to medium and while on medium speed add the 3 TBSP sugar. Turn the speed to high and continue blending until soft peaks form.
8. Fold this whipped cream gently into the batter. Again just until it just blends together.
9. Pour the batter gently into the pans distributing the batter evenly careful not to shake or bang the pans. The batter will settle on its own.
10. Bake for about 25 to 35 minutes. You will need to start checking at 25 minutes and go from there. All ovens and times will vary so I suggest 25 minutes to start checking so you don’t over bake. Use a long wooden skewer to check for doneness. When ready remove from oven and cool for 10 minutes before removing loaves from the pans. Enjoy!!!
11. Additional note: feel free to add toasted nuts of any kind or to frost the top of the loaves with your favorite frosting when cooled. I suggest a thin caramel glaze on top with fresh cream or vanilla ice cream and a warm slice of bread…MMMMM, if your real daring try sprinkling the top of your loaf with turbinado sugar and brulee it!
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