The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Chocolate Chip Plantain Bread is a delicious twist on classic banana bread that anyone with a sweet tooth will love!
If you’ve never tried plantains, they look very similar to bananas, but have some differences. Plantains are essential in Central and South American cuisine. They are starchier than bananas, making them a great addition to this Chocolate Chip Plantain Bread.
They key to making this bread is to use very ripe plantains so they mash easily! Give this recipe a try for a different take on breakfast or dessert!
- Cook time:
- Prep time:
- Total time:
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup Heinen’s organic brown sugar
- 1 stick Heinen's unsalted butter
- 2 large Heinen’s cage free eggs
- 1/4 cup sour cream
- 1 tsp. vanilla
- 2 large, overripe plantains, mashed
- 1/4 cup milk
- 1/2 cup Heinen’s milk chocolate chocolate chips
- Preheat the oven to 350˚F. Grease a standard loaf pan and set aside.
- Combine the flour, baking powder and salt in a medium-size bowl. Set aside.
- Cream together the butter and sugar using a hand mixer. Add the eggs, sour cream and vanilla and mix.
- Add the mashed plantains and mix well.
- Fold in the dry ingredients until just combined. Add the milk and chocolate chips and mix.
- Pour the batter in the loaf pan. Bake for 50 minutes, or until a toothpick runs smoothly through the bread.
- Transfer to a wire rack to cool.
- Slice and serve.