Mini Plantain Bundt Cakes

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Mini Plantain Bundt Cakes
Ingredients
1 yellow plantain (peeled)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon almond essence

Method
1. Preheat oven to 375 Degrees Fahrenheit. (Lower temperature to 275 Degrees Fahrenheit after preheating)
2. Chop the peeled plantain
3. Add plantain to blender and pulse until the texture is smooth
4. Add other ingredients: olive oil, egg. Baking powder and almond essence
5. Again pulse the mixture until smooth.
6. Grease the mini bundt cake pan (make sure the parts in the middle are greased too.
7. Bake them for ten minutes
8. Remove the mini bundt cake pan from oven and allow to cool.
9. After cooling then remove the mini bundt cakes (try loosening the edges first)
10. Handle with care these are very delicate
11. After cooling plate them up and grate the local chocolate over them.
12. Serve

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Garnish:
(2 blocks per 2 cakes) grated chocolate from a local chocolate bar (70% cocoa)

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or

Serve the banana ice cream

(Using the banana ice cream recipe in the previous blog post)

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Banana Coconut Ice Cream Cups (chocolate smothered)

Posted on by admin

Collage 2015-10-12 16_56_03

What you will need

  • 3 cups chocolate chips
  • ΒΌ cup olive oil
  • 5 bananas
  • 1/8 cup coconut milk
  • 1 mini muffin tin
  • 1 food processor (or blender)

 

Method

  1. Peel the bananas
  2. Chop bananas
  3. Place them in a freezer bag
  4. Store in freezer for 5 hours (a day or until frozen)
  5. Place the frozen bananas in the processor
  6. Add 1/8 cup of coconut milk
  7. Process
  8. Taste and add more coconut if you desire( or wish to adjust taste)
  9. Put in freezer bag and store in freezer until ready to use
  10. Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
  11. Monitor to make sure it does not burn
  12. Separate evenly in two bowls
  13. Using one bowl of liquid chocolate coat the mini muffin tin
  14. The insides of the mini muffin tin cup should be well coated
  15. Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
  16. Add the mix to each cup in the tin
  17. Cover the mix by topping it with the second batch of liquid chocolate
  18. Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
  19. Using a knife or flat tipped steel skewer loosen the edges around the cup
  20. Scoop the cups out and plate them

 

N.B.

Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.

 

 

 

Plantain Seduction – The Dessert Bar

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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.”

Ingredients

    • 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

Instructions

  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

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N.B.

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.