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Plantain Pistachio Bread

This recipe turned out wonderful! It’s a lightly sweet bread that makes a great treat or even breakfast. Make sure you have RIPE plantains (they should be dark brown/ black), they will be sweet and flavorful when cooked.

Plantain Pistachio Bread


1 cup Whole Wheat Flour (or Oat Flour)

2 tbsp ground Flaxseed Meal

1 tsp Baking Soda

1 tsp Nutmeg

1/4 tsp Salt

1/4 cup unsalted Butter

1/4 cup organic Brown Sugar

2 Eggs

1/2 cup plain Greek Yogurt

2 RIPE Plantains

3 tbsp pure Honey

2 tsp pure Vanilla

1/3 cup chopped Pistachios

Combine flour, flax, soda, nutmeg and salt in a medium bowl and set aside. In a large bowl cream together butter and sugar until well mixed then beat in eggs (one at a time), yogurt and vanilla. In a small bowl mash plantains and honey together. Beat the plantain mixture into the butter mixture. Fold dry ingredients into the wet mixture until combined, batter will be thick. Fold in the pistachios and pour into a buttered (or lightly oiled) loaf pan. Bake for about 40-50 minutes in a 350°f oven. A tooth pick should come out clean when poked into the center.


Some of the Awesome Health Benefits:

-Plantains are packed full of vitamin A, C and potassium (much more than even their banana cousin). They are also rich in fiber (4g) and proteins.

-Pistachios are amazing, packed full of minerals, vitamins, antioxidants and mono-unsaturated fatty acids (the good fat).

-Flaxseed Meal is full of omega-3 fatty acids, minerals, vitamins, fiber and more.

Wondering what a plantain is?

These potato-like fruits are a fixture in South and Central America, as well as other tropical areas. They are longer, thicker, and more bland in flavor compared to the standard sweet banana — and, unlike dessert bananas, plantains must be cooked before they are consumed.

At their green and yellow stages, plantains are often used in savory dishes and frying, baking, and boiling are only a few of the ways in which they may be prepared. The fruits are also utilized at their ripest color, black, when they are used in sweeter dishes. As they ripen the plantain’s starch turns to sugar (much slower than bananas), so the riper the plantain, the sweeter.

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