We don’t go shopping before a storm. Storms have taught us that we have enough/too much food in our house. When the storm baking bug struck, I foraged through the cabinet.
I found a bag of plantain flour. Must have bought it at the International Food Bazaar supermarket in Bridgeport. I wasn’t sure what it would be like. I once used a fresh yellow plantain to make dough for empanadas filled with chicken, olives and raisins, and it came out great.
But this soft plantain flour was different from a mashed plantain. To understand the flour’s properties, I mixed some water with it. It took on a batter-like consistency. It smelled sweet like a ripe banana and tasted sweet and banana-y.
Marion Cunningham’s Fannie Farmer Baking Book, unfailingly reliable, has a recipe for rum-raisin banana bread that’s not too sweet. I followed the recipe, with a few substitutions. Plantain and water mixture replaced the banana, Amaro grappa replaced the rum (a fitting end for a raisin), and they soaked and pumped up while the ingredients were assembled, rather than overnight. And because we had no walnuts (and no bananas), I added toasted chopped hazelnuts.
The plantain bread turned out quiet well, with a fine tender structure, banana aroma, not overly sweet.
There’s still more plantain flour in the bag. Next up, gluten-free plantain pancakes.