Quick breads just happen to be one of my favorite things to bake because they’re so simple to put together, and you can add different kinds of ingredients to change up the flavor. Plantains are not something I cook or bake with that often, but sometimes it’s fun to explore the world around us, and be a little innovative, especially when baking. Plantains are those larger looking bananas at the market, that you may not be too familiar with, and taste less sweet than bananas. They’re slightly more starchy, and do wonders for a soft crumb in baked goods.
When using plantains or bananas, for that matter, it’s smart to offset the sweetness with a little umami, and in this recipe, I chose white miso paste. Miso adds a richness that counterbalances the plantains, and to be honest, it’s hard to tell it’s in there. However, it’s very essential, because when the bread is baked a deep golden hue, the flavors taste mildly caramelized and delightful together.
The thing about quick breads and why they are so popular, is that they last longer than muffins, because of their scale, and you get a tastier product. You can serve a slice for any occasion, but I don’t think you need an “occasion” to enjoy this bread.
3 ripe plantains, divided
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, room temperature
1 cup sugar
2 large eggs
1/4 cup white miso (in refrigerator section)
1/2 cup buttermilk
(Makes 1 Loaf)
- Preheat oven to 350 degrees. Grease 10 x 5 loaf pan, set aside.
- In a bowl, whisk together flour, baking soda, baking powder and salt, set aside.
- In another bowl, mash 2 plantains, until chunky yet creamy.
- In a stand mixer or large bowl, cream butter and sugar for 3 minutes. Add miso and mix until combined, about 1 minute. Add eggs one at a time, mixing in between.
- Add mashed plantains, and mix until incorporated. Add dry ingredients, then buttermilk, while the mixture is running. Pour batter into prepared pan. Slice remaining plantain lengthwise. Place some slices of plantain on top of batter.
- Bake for 1 hour, or until toothpick comes clean. Remove and let cool in pan for 20 minutes before removing. Cool to room temperature on wire rack before slicing. Enjoy!