I love baking with plantains! I have posted several plantain muffin recipes:
This one is a bit different as you can bake it in a muffin or cook it on the griddle into a pancake!
When I was preparing for showing our house, I batch-cooked a bunch of food that could easily be frozen. This was one of my creations and it turned out amazing!!
Why use plantains for baking?
A 1-cup serving of mashed, boiled plantains contains 21.8 milligrams of vitamin C.
A 1-cup serving of mashed plantain delivers 930 milligrams or nearly 20 percent of the recommended intake.
A 1-cup serving of mashed, boiled plantain will give you 4.6 grams of fiber, or roughly 15 percent of your recommended daily intake.
They are energy-dense!
Plantains are loaded with energy-dense carbohydrates. A one-cup serving has 48 grams of carbohydrate. This is perfect for my active kids! They can grab a muffin or pancake in the afternoon while they are running around outside and get plenty of lasting energy.
On to the recipe…
Ingredients
large yellow-green plantains 4 large, lightly green plantains (just starting to ripen), quartered 10 pitted dates 1 cup frozen cherries 4 eggs 1/2 cup melted coconut oil 2 Tbsp vanilla 2 tsp baking soda
Putting it all together:
Preheat the oven to 350F and line the muffin tin with parchment liners.
Using a high-speed blender or food processor, puree the plantains until smooth.
Add the rest of the ingredients and process until well combined.
Pour 1/4 cup of batter into each muffin tin and bake for 25 minutes.
For pancakes…
Use the same process of combining the ingredients. Then, pour onto a hot skillet and cook for 2 minutes on each side.