Plantain chocolate bread

Since going to farmers markets is one of my favourite pastimes, I have run into what we would have called “exotic” produce in Canada, but which is actually locally grown and fresh. Last weekend, I found a banana farmer who had many different varieties of bananas, many which could be used for cooking, I was compelled to stop at his stall and ask if he carried plantains. I was awash in memories from my days in Toronto, with it’s plethora of Caribbean restaurants, that I didn’t mind how much he charged me for these massive plantains.

They are apparently lower in sugar than regular bananas, but I didn’t find this with the ones I bought. They were a bit easier to work with than regular bananas though, and mashed up quickly for this scrumptious banana bread I have adapted from a NYT Cooking recipe.


3 ripe plantains (300 g)

1/2 cup melted coconut oil

2 cups all purpose flour

1 tsp baking soda

3/4 tsp sea salt

2/3 cup sugar

1/4 cup buttermilk

2 eggs

1 tsp vanilla extract

1/3 cup chocolate spread (like Nutella)


Preheat oven to 350 F. (180 C) and grease a loaf pan with oil or butter.

Combine flour, soda and salt. Set aside.

Mash bananas and weigh them with a scale. To them, add melted coconut oil, sugar, vanilla, eggs and buttermilk. Incorporate ingredients with a whisk until sugar is dissolved.

Pour wet ingredients into dry ingredients and mix until just combined. Pour 1/3 of batter into pan, and then top with half the Nutella. Swirl the Nutella with a skewer throughout batter. Add next 1/3 of batter into pan and repeat with equal amount of Nutella. Pour remaining batter into pan and make until skewer comes out clean.


One response to “Plantain chocolate bread”

  1. Well this sounds good! There is a recipe for a plantain brownie floating around. I like green plantains smooshed then fried and salted. Christiana used to make them.


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