VEGAN PLANTAIN PUDDING

On Saturday I did not move from my house (I had plans but my body was exhausted), or yes I did. I went to the off licence to buy sweets and some plantains. Yes, I buy green plantains and yellow plantains EVERY week. I eat it every day. I was born with some toasted green plantains served.
Anyhow, I always buy too many and leave a few to ripe and sometimes over ripe.

This recipe is so simple but LORD it is delicious. I have a witness and she is a vegan maniac haha no but knows a lot about food. I packed a big bite for her to try and she loved it. There is something with the ripe plantain that make sit so yummy.

This is MY recipe.

Recipe:
¾ or 1 cup gluten free white flour, if you want it less moist.
½ cup of oat milk
1 tsp apple cider vinegar
1 ½ ripe plantain (I had one large yellow plantain and one small yellow plantain so it is like half)
¾  coconut sugar
2 tsp vanilla extract – I suggest to buy a good vanilla extract one for the flavor.
½ cup coconut oil or olive oil
1 tsp bicarbonate soda
1/2  tsp salt

Method:
Preheat the oven first with 175C.
Use a loaf pan, coat it with cooking spray or vegan butter.

Whisk the flour, bicarbonate soda and salt together in a medium bowl.
In a cup, mix the Oat milk together with the apple cider vinegar and let it merge together. Mash the plantains in a medium bowl, add the coconut sugar, oil,vanilla extract, and oat milk together with the vinegar. Mix all of it together and use a spatula until the batter comes together without too many lumps.
Transfer the batter into the loaf pan and bake until you insert a knife in the middle of the loaf and it comes out cleans.
55 – 60 minutes should be enough. Plantains take time to bake, and my biggest advice is to not open the oven after min. 55 minutes.
Leave it to cool for a few hours I would say, because I had a slice the next day and it tasted like heaven.

What I like with baking with banana in general is that it “connects” all the ingredients together. A new favorite now and will definitely bake it for Xmas. 

Gluten free, and vegan!

While it was still too hot, I took a tiny bite.
The next day it was more bready. I mean less moist but still moist, it was just the perfect recipe I managed to put togehter. Love it. 

Will you try it? Let me know!

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