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Plantain bread....before you throw out your overripe plantain

I know many people have overripe plantains at home at one point or the other and you sometimes notice it when its about to go bad. Please mamas, don't chuck it in the bin please😁! I use ripe bananas for this recipe sometimes, but when i have plantains,they do the job too.


My kids love this bread and it disappears faster than the normal loaves we buy at the stores.i guess one of the reasons is, the smell that wafts through my home is so inviting while it bakes, they can hardly wait for it to get out of the oven. 


 The inside of this loaf is so moist and yum😀      

                                                  

You will need

2 cups flour
1/4 cup cold butter or coconut oil
2 teaspoons yeast
2 large overipe plantains,
Pinch of salt
1/4 or less cup of sugar,you can substitute with honey.
4 tablespoons powdered milk
2 tablespoons cinnamon (optional)

pinch of nutmeg

Mash or blend the plantain and set aside
Add the yeast to 2 cups warm water/milk if you are using liquid milk and allow to stand
In the bowl of flour,add the cold butter and mix till crumbly or coconut oil if that's your substitute.

Add the pinch of salt,cinnamon, nutmeg,yeast mixture,plantain,sugar/honey and mix together kneading gently with the base of your palm or in the food processor with the dough hook.
Oil a bowl and keep the dough there,cover it and keep it in a warm place for about an hour.

Bring the dough out and put it in an oiled pan.


In a preheated oven,bake at 180 degrees centigrade for 1 hour or check at 40minutes if a toothpick/knife comes out clean when inserted in the middle of the loaf.

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