Categories: breads

Ingredients

• 2 very ripe plantains, cut into 1/2 inch slices
• 2 ripe bananas cut into 1/2 inch slices
• 1 tablespoon unsalted butter for preparing baking pan
• 1/2 cup of melted unsalted butter
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 – 1 teaspoon allspice (or more to your taste)
• 3/4 cup light brown sugar
• 1/2 -1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup half and half or evaporated milk
• 1/2 – 1 cup walnuts; coarsely chopped
• 1 tablespoon turbinado sugar (optional)

Directions

1. Preheat oven to 350°F. Put a small layer of butter and flour around loaf pan so the batter will not stick to the baking pan and set aside.

2. In a large skillet over medium heat, melt butter and add sliced plantains and bananas. Sauté until softened and bright yellow; about 5-7 minutes. Set aside to cool.

3. In a medium bowl whisk together flours, baking soda, salt and allspice.

4. In a separate bowl, whisk together brown sugar, vanilla, eggs, melted butter and half and half.

5. Fold wet and dry ingredients together

6. Mash cooled plantains and bananas and add to egg/flour mixture. Stir in nuts. Spoon mixture into the prepared pan, smooth the top and sprinkle with turbinado sugar.

7. Place in oven and bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean.

8. Enjoy as is or toasted with a pat of butter.

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