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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 5.9 g
  • Cholesterol: 0.4 mg
  • Sodium: 12.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Plantain - Banana Gianduja Bread calories by ingredient
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Plantain - Banana Gianduja Bread

Submitted by: JO_JO_BA

Introduction

Chopped dark chocolate and toasted hazelnuts made their way into the loaves of double-chocolate hazelnut plantain/banana bread I put together. I didn't realize that the bag of black, banana-looking (and unlabelled) fruit was actually the starchy plantains and bananas, but it worked out well in this application anyway! Being so ripe they lent almost a pumpkiny note to the sweet cakes. Chopped dark chocolate and toasted hazelnuts made their way into the loaves of double-chocolate hazelnut plantain/banana bread I put together. I didn't realize that the bag of black, banana-looking (and unlabelled) fruit was actually the starchy plantains and bananas, but it worked out well in this application anyway! Being so ripe they lent almost a pumpkiny note to the sweet cakes.
Number of Servings: 20

Ingredients

    2 tbsp ground flaxseed
    3 tbsp hot water
    2 large, over-ripe bananas
    2 large, over ripe plantains
    1/4 cup sugar
    3 tbsp Nutella
    1 tsp vanilla
    1/4 cup cocoa powder
    1 cups all purpose flour
    1/4 cup oat flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp sea salt
    3/4 cup buttermilk
    1/4 cup Frangelico
    4 oz (about 1/3 cup) chopped chocolate disks
    3 oz ( cup) whole hazelnuts, chopped

Directions

Preheat oven to 350F, grease 2 loaf pans.
Whisk together flaxseed and hot water in a small dish, let stand 10 minutes.
Mash the fruit in a large bowl with the sugar, Nutella and vanilla until smooth.
Add flaxseed mixture and beat in.
Blend in the cocoa powder until very well incorporated, then add 1/2 cup of the all-purpose flour and all the oat flour.
Stir just to mix, then add buttermilk and Frangelico, stirring.
Add remaining flours, baking powder, baking soda and salt, stirring just to mix, then fold in the chocolate and hazelnuts.
Bake for 50 minutes, then reduce the heat to 300F and bake a further 15 minutes.

Number of Servings: 20

Recipe submitted by SparkPeople user JO_JO_BA.






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