Sweet Plantain Bread

Recipe Ingredients

		Hazelnut Cheese Spread
1/2 cup	118ml	Cream cheese - whipped
2 tablespoons	30ml	Superfine sugar
1/2 cup	73g / 2.6oz	Toasted hazelnuts - finely chopped
		Plantain Bread
1 1/2 tablespoons	22ml	Unsalted butter - for the plantain
1 tablespoon	15ml	Ripe plantain (large)
1/4 cup	49g / 1.7oz	Unsalted butter - softened
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Egg (large)
1 1/2		Ripe bananas
1/2 tablespoon	7.5ml	Milk
1/2 cup	73g / 2.6oz	Coarsely-chopped walnuts
1 cup	62g / 2.2oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder

Recipe Instructions

In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended. Cover and refrigerate until serving.

Use 1/2 tablespoon of the butter to thoroughly grease a 9-inch round glass pie dish. Peel the plantain and slice it 1/4-inch thick on the diagonal. In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden. Distribute the plantain evenly on the bottom of the pie dish and set aside.

Preheat the oven to 325 degrees.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts. In another bowl, mix together the flour, salt, baking soda, and baking powder. First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared. Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 5o minutes, or until a toothpick inserted into the center comes out clean. The cake will be a nice deep golden-brown. Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature. Pass the hazelnut cheese spread.

This recipe yields one 9-inch round loaf.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6223 broadcast 03-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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