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Have you ever picked up a plantain thinking it was a banana? This is perfectly normal as it can easily be mistaken for being the same thing. Whilst bananas, which are sweeter and usually smaller in size can be eaten as it is, plantains have to be cooked before consuming.
Why? because they hold a lot of starch which needs to be broken down by cooked.

Raw plantains taste less sweeter, in fact you get a slight bitterness that comes through, that’s why I like to season it will salt to draw out the flavours. The beauty of it however, is that when it’s cooked, fried in particular, it oozes a perfect hint of sweetness.

Traditionally, we fry the plantains (ripe ones) in oil and boil unripe (green) ones in salted water (although this may vary from home to home). We also roast them, and refer to this as Boli back home in Nigeria – a deliciously roasted plantains served usually with pepper sauce and fish or my favourite roasted peanuts.

For a nice little twist on banana bread I included the plantain to give the body a more balanced flavour – suitable for breakfast or snack. To get hold of these visit an Afro-Caribbean food store or halal butchers and if you’re lucky, your local supermarket.

Plantain & Banana bread recipe.

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Cook time: 1 hour 10 mins

  • 2 large ripe bananas
  • 2 large ripe plantain
  • 60g gluten free wholemeal flour (or coconut flour)
  • 1 tablespoon cinnamon
  • ½ teaspoon Nutmeg
  • 1 pinch salt
  • 3 large eggs
  • 4 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon cider vinegar alternatively lemon juice or lemon zest
  • 1 ½ tablespoon maple syrup


  1. Preheat oven to 180ºC and line a baking tin with non-stick baking parchment, alternatively oil baking tin with oil to prevent bread from sticking.
  2. Whisk flour, cinnamon, nutmeg, salt & bicarbonate soda together then stir in the eggs, mashed plantain & banana and the rest of the ingredients. Alternatively throw everything into a food processor and blend until smooth.
  3. Pour the bread batter into the lined loaf tin.Decorate the top with pumpkin and linseeds or any toppings of your choice (walnuts, bananas, chocolate chips etc) and drizzle ½ tablespoon of maple syrup.
  4. Bake at 180ºC for 45-50 mins – to check if it’s done pierce a knife in the bread if it comes out clean it’s done.
  5. Cool on a rack completely before turning out of the tin.

Serve with a jam, mashed avocado and bacon or any topping of your choice.

Watch my latest video to see how I make the plantain and banana bread:-

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