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Ingredients
Scale
- 2 very ripe plantains
- 1 cup gluten-free pancake and waffle mix
- ¼ cup sugar
- 1 stick salted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cut and mash the ripe plantains until smooth.
- Combine softened butter with mashed plantains, then add eggs one at a time, followed by sugar, baking powder, salt, nutmeg, and vanilla.
- Gently fold in the gluten-free pancake mix and sour cream alternately.
- Pour the batter into a greased loaf or Bundt pan.
- Bake for about 50 minutes or until a toothpick comes out clean.
Notes
Use fully ripe plantains for optimal sweetness.
Allow the bread to cool before slicing for cleaner cuts.
Consider substituting butter with applesauce for a lower-fat option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 250
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 60