Plantain banana bread

 

Ingredients

4 (approx. 430 g) ripe bananas (fruit)

3 (approx. 370 g) plantains (very soft and almost black)

100 g fonio flour

100–200 g crushed dark chocolate

80 g pearl millet

80 g maize starch

70 g sweet potato flour or tigernut (souchet) flour

50 g ground almonds

40 g coconut oil or another oil of your choice

10 g bicarbonate of soda + 10 g lemon juice or cider vinegar or or 15. baking powder

10 g ginger or cinnamon

pinch of salt

Preparation

1. In a bowl, gently combine all the flours and bicarbonate of soda (or baking powder).


2. In a separate bowl, mash the bananas and plantains using a fork.


3. Gradually add the dry ingredients to the mashed bananas and plantains, stirring vigorously. Then, mix in the chocolate.


4. Pour in the lemon juice or cider vinegar, followed by the oil. Mix well.


5. Stir until the mixture is smooth and well combined.


6. Line the baking tin with parchment paper.


7. Decoratively place lengthwise slices of banana on top of the mixture.


8. Bake the mixture immediately for approximately 40 minutes at 180 °C (adjust the baking time according to your oven).

You can drizzle your plantain banana bread with white folléré syrup/bissap/hibiscus flower spices, or you can enjoy it with homemade moringa caramel

About the chef

Nathalie Brigaud Ngoum

Cameroon

Nathalie Brigaud Ngoum is the president of Envolées Gourmandes and founder of the Envolées Gourmandes Academy. She is also a responsible food consultant, author, blogger, trainer and facilitator. With a background in marketing and sales engineering, she now specializes in African flour-based pastry. Nathalie has received awards like Entrepreneuses Plurielles 2018, We Eat Africa 2018, Livre Gastronomique de la Foire de Paris 2019 and the 2020 World Cookbook Awards for her book Mon (Im)précis de cuisine. She was a finalist for the Trophée des Entrepreneurs Afro-créoles in 2017.