Jamaican Callaloo Plantain Bread
Ingredients
- 2 cups all-purpose flour
- 2 very ripe plantains , mashed
- 2 eggs ,room temperature
- ½ cup melted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 cup cooked , chopped callaloo
- 1 teaspoon baking soda½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground all spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Optional: ½ cup pecans , walnuts, raisins, or shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Blanch the callaloo in hot water, then allow it to cool completely. Squeeze out as much liquid as possible before finely blending with condensed milk or coconut milk.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground allspice, cinnamon, and nutmeg.
- In a large bowl, mash the ripe plantains until mostly smooth. Whisk in the melted butter, brown sugar, granulated sugar, and eggs, and vanilla, until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chopped callaloo and any optional mix-ins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 4gCalories: 2981kcalCarbohydrates: 467gProtein: 55gFat: 106gSaturated Fat: 61gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 4gCholesterol: 331mgSodium: 2262mgPotassium: 2567mgFiber: 14gSugar: 222gVitamin A: 6903IUVitamin C: 93mgCalcium: 211mgIron: 16mg
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