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Cook Time : 60min
Course : Cakes
Type of Prep : Bake
Cuisine : Caribbean
 
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Plantain Gingerbread

From Diana Rattray,
Your Guide to Southern Food.
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Here's a gingerbread recipe with sliced plantains, ginger, cinnamon, cloves and dark molasses.

INGREDIENTS:

  • 5 tablespoons butter, plus 1 tablespoon to grease pan
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 large plantains, sliced in 1/4-inch rounds
  • 2 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup dark molasses
  • 1 cup milk

PREPARATION:

Generously grease a 9-inch square baking dish with 1 tablespoon of butter. Preheat oven to 350°.

Combine sugar and vanilla in a heavy saucepan with 1/2 cup of water. Add plantain slices and cook over medium heat until tender. Drain well. Layer drained plantain slices over the bottom of the baking dish. Set aside.

Combine flour, salt, baking soda and spices in a bowl. In a clean saucepan, bring butter and molasses to the boil. Remove from heat then whisk in the flour and spice mixture a little at a time, alternating with the milk. Beat well. When all the remaining ingredients have been added and mixture is smooth, pour over plantains in the baking dish. Bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean.

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