Plantain Bread – gluten and grain free

This bread is a variation on the plantain muffins that I make.

It really does have a nice bread-like texture and holds up well to slicing for making sandwiches.  What it doesn’t do is look pretty and brown like a nice loaf of homebaked bread.  It cracked on the top and looked more like a cake.  but it dos have the texture of bread.

I used this to make pate sandwiches for a packed lunch, using my chicken liver pate.  Sadly I forgot to take a picture of the packed lunch…. never mind, next time I will.

Plantain Bread

makes 1 loaf

• 2 green plantains
• 6 eggs
• 1/2 tsp sea salt
• 1 tsp aluminum free baking powder
• oil to grease the tin

Preheat the oven to 200°C/400°F.

Use the oil to grease a loaf pan.

Peel the plantains and cut them into chunks.  Put all the ingredients except for the oil in the food processor or blender and blend until a smooth batter is achieved.

Pour the batter into the prepared loaf pan and bake in the oven for 35-40 minutes until the batter is set into a loaf and the top is starting to turn golden brown.  Test the loaf with a skewer or toothpick.  If it comes out clean it is done.  If some uncooked batter is still adhering to it, give it another 5 minutes and test it again.

Allow to cool in the pan for 5 minutes, then turn out and cool on a wire rack.

Don’t attempt to slice this until it is totally cool or it will crumble.

Shared at glutenfreefridays #85

Shared at Hearth and Soul Hop