Learn how to use ripe plantains to bake a quick bread loaf flavoured with warm spices like nigella seeds and cardamom to serve with the evening chai.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Breakfast, Snack
Cuisine: South Asian
Servings: 8slices
Author: Famidha Ashraf
Equipment
1 8x4 inch loaf pan (two 5x3 inch loaf pan)
INGREDIENTS
Mix
½cupwhole wheat flour
½ cupall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
a pinch of salt
½teaspooncardamom powder
½teaspoonnigella seeds
Blend
1largeripe plantainroughly sliced
⅓cupsugar
1large egg
¼cupmelted ghee(any neutral cooking oil)
INSTRUCTIONS
Baking mode details
Place the oven wire rack in the middle (level 3). Preheat the oven to 180℃. Lightly grease one 8x4 inch loaf pan OR two 5x3 inch loaf pans. You may coat with nonstick spray and line the bottom with baking paper.
Prepare the batter
Add these ingredients into a large bowl and whisk to combine.
½ cup whole wheat flour, ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, a pinch of salt, ½ teaspoon cardamom powder, ½ teaspoon nigella seeds
In a blender add roughly chopped overripe plantains and sugar. Process for a minute or until pureed. Next, add the egg and oil and blend again until mixed through.
1 large ripe plantain, ⅓ cup sugar, 1 large egg, ¼ cup melted ghee
Pour the blender content into the bowl of flour mixture and fold using a rubber spatula. Fold in the same direction until combined without any traces dry flour.
Bake
Pour the batter into the lined loaf pan(s) and smooth the surface, sprinkle some more nigella seeds, if you wish.
Bake for 30 to 35 minutes or until it passes the toothpick test.
Cool the loaf pan on a rack for 5 to 8 minutes and run a spatula around to release the bread. Let the bread cool completely on a wire rack. Slice using sharp bread knife and serve with chai or coffee.
Store
Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.
Notes
Updated the recipe card on 13th Oct 2023 to reflect my latest process of making this bread.