Author Notes: Maduros are sweet plantains and they are usually a side dish in a Cuban meal and since I love to add a Latin twist to my meals, I decided to add maduros to my already delicious banana bread. —Alina Freyre
Maduro BreadPrint Recipe
- 2 plantain - ripe
- 3 bananas - ripe
- 5 tablespoons butter - melted
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup sugar
- 1 egg - large
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cinnamon (optional)
- 3 cups canola oil
- In a medium pot, on medium to medium high heat add the canola oil until about 350 degrees (when the oil is making a small ripple effect.
- Peel and cut the plantian into about 1/2 inch rounds.
- Add the plantains, about 5-6 at a time. and let them cook until browned, flipping them over once.
- As they are done, place them on a towel to dry and repeat until you have cooked them all.
- Pre-heat the oven to 350 degrees.
- In a large bowl, add the bananas and mash up with a fork until somewhat liquid.
- Then add to the banana mixture, stirring after each ingredient, the butter, sugar, salt, vanilla extract, baking soda and cinnamon.
- Add the flour to the mixture in 3 parts wile mixing well each time.
- Chop the cooked maduros and fold into the batter.
- Spray all sides of a 9 x 5 loaf pan with butter spray and pour in the batter.
- Bake in the oven for about 50-55 minutes. You can make sure it’s done by inserting a toothpick in the thickest part of the bread and it comes out clean.