Try this Sweet Plantain Bread recipe, or contribute your own.
Suggest a better descriptionIn 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. Comments: To toast hazelnuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool thoroughly and rub off the skins with a tea towel. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (1581g) | ||
Recipe Makes: 1 | ||
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Calories: 6782 | ||
Calories from Fat: 4649 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 516.6g | 689 % | |
Saturated Fat 272.7g | 1363 % | |
Monounsaturated Fat 154.2g | ||
Polyunsanturated Fat 51.7g | ||
Cholesterol 1346.7mg | 414 % | |
Sodium 2589.9mg | 89 % | |
Potassium 2897.6mg | 76 % | |
Total Carbohydrate 534.3g | 157 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 509.4g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6782
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