This sweet bread recipe is gluten free. It uses green plantains for the starch and very ripe plantains for the smashed banana's.
Preheat oven to 375 degrees F.
Peel green plantains and slice into thin pieces. Place into heavy duty blender or food processor.
Add the eggs, palm shortening, sugar, ground flax seed (omit if AIP), baking soda and salt to your blender or food processor. (Don't add the ripe plantains)
Blend until smooth, scraping as necessary.
In a separate large bowl: add peeled, very ripe plantains. Removing any hard spots. You are looking to have about 400 grams of very ripe and soft plantains. Use more ripe plantains as necessary.
Using your hands, squeeze the ripe plantains until there are no lumps and it is mashed thoroughly.
Pour batter into the bowl with the mashed plantains. Stir until integrated.
Grease the bottom of your bread and/or muffin pans.
If making muffins, fill no more than 2/3 full. This will allow the muffin room to rise.
Place bread or muffin pans into a preheated 375* F oven.
Bake muffins 25-35 minutes, until a toothpick through the center comes out clean.
Bake the bread for 60-80 minutes, until a toothpick through the center comes out clean.
Coconut Oil instead of Palm Shortening
Omit: Flax seed if AIP
Restorative Health and Wellness Author Emily Boudwin