Plantain Seduction – The Dessert Bar

Well darlings, it seems like I will be stuck on this low fodmap diet for more time than anticipated. However, it seems to be working for now which only suggests healthier lifestyles and more adventures in the food laboratory aka my kitchen. (The low fodmap diet allows flexibility. Rather than off the shelf products that are too expensive the Caribbean dieter can use lots of available produce from their local farmers to sustain their diet and themselves). This also means I get to share my journey through the low fodmap diet with other fodmap dieters, the vegan community and just about any one of you interested in experiencing food differently. I am definitely not vegan but pescetarian; I consume seafood. Although, my recipes are somewhat restrictive due to the low fodmap regimen there is room for you or the vegan food lover to do substitution. The recipe I will share with you is a gluten free recipe for a plantain dessert bar or what one can refer to as “The Plantain Seduction.”


    • 2 ripe plantains
    • 2 eggs
    • 1/4 cup of olive oil
    • 1/4 cup raw cane sugar
    • Hersheys Baking Bar of Chocolate (1 pack)
    • 1 tsp baking soda
    • 2 tsp vanilla extract
    • 1 tsp cinnamon


  1. Preheat your oven to 350 degrees.
  2. Grease Pyrex dish with olive oil and set aside (use anything that is available to you)
  3. Add the plantains (peeled and chopped) to your food processor.
  4. Pulse until your batter is smooth.
  5. Add in your chocolate bar in pieces and pulse a few times until they are combined into the batter. Add other ingredients and mix well.
  6. Pour your batter into your greased dish and allow to bake in the oven for 30 minutes.
  7. Allow the baked brownies to cool.
  8. Frost with Nutella or your own frosting
  9. Start cutting and serving (preference for warm or cold plantain bar depends on individual).
  10. Refrigerate



You can substitute the baking chocolate, oil and eggs if you wish. The texture is very delicate and moist almost like a custard or bread pudding except lighter. (Be careful not to burn it . You can use a toothpick to test if it is done. When the toothpick is inserted and comes out clean it is cooked). The taste is slightly salted and sweet with neither of the two overpowering each other. I used an oval casserole dish of 12 1/2 inches in length and 7 1/2 inches width (at the middle) so use what you have.