My request from The Liberal Vegan at our mom’s group’s halloween party I am posting my Plantain Raisin Bread. Fess up time…they were my testers on this vegan version of bread. I’ve made this before many times but it called for eggs and butter so time to be creative in what to use. So I’m glad this turned out good. I got the idea of using Plantains for this bread after making Banana bread. My banana bread recipe is really good and after making some Plaintain Eggrolls (that my mother in law taught me to make). So hmmm let me think, I’ll combine them!
The main thing if you’ve never cooked with plantains before is Green is not ripe and Black Rotten look is! I made this mistake when I tried cooking them before and it’s a like eating a very hard chalky raw potato. They will look like you have to through them away to be good in cooking, when you open it up it will look perfect, mushy but perfect lite yellow color.
Ok I finally made the bread again and here is the picture…
Plantain Raisin Bread
- 2 cups unbleached all-purpose flour
- 1 tsp baking soda
- dash of salt
- 3 tbs vegetable oil
- 3/4 cup brown sugar
- 1 tsp No Egg-natural egg replacer (mixed with 2 tbs water)
- 2 large plantains, mashed
- 1 snack cup Earth’s best organic applesauce
- 1/4 cup OJ
- 1 1/2 cups raisins
Preheat oven to 350*f. Lightly grease a 9x5in loaf pan. In a large bowl combine flour, bakin soda and salt. In a seperate bowl, mix together oil and brown sugar. Stir in the No Egg mix, mashed plantains, OJ, applesauce and raisins until well mixed.
Stir the plantain mix into flour mix, stir just to moisten. Pour batter into prepared loaf pan. Bke in preheated oven for 65 minutes, until knife inserted in the middle comes out clean. Let bread cool in pan for 10 minutes. Then Serve
BIG NOTE: if you like carmel popcorn and candy corn and you’re a vegan go to The Liberal Vegan blog about her Carmel Corn and Candy Corn Ghosts , these were insanely yummy. They didn’t make it on the ride home they were so good!