Not Banana Bread

While reeling in the deliciousness of the Gold Medal Plantain snack I made yesterday I was racking my brain to come up with a way to use the 4 ripe plantains I had waiting for me in the kitchen.  Since the ripe plantain is new to me, and it's much like a banana, I decided to make bread.  I had no idea what I was doing and I wasn't sure it was going to turn out, but it did!  I think you're going to love it.

Gold Medal Plantains

Oh the Plantain.  No need for this little jewel to remain a mystery.  When they're green they're starchy, almost like a potato.  When they're yellow with brown spots they look like bananas, and are just starting to sweeten up a bit.  When they're black, really really black, they're ripe.  Yes, they look disgusting at this point and not at all like something you would want to put in your mouth, but it's all a disguise.  Inside is a lovely piece of fruit that's just waiting to be turned into some sort of treat.  Don't balk at this.. I completely understand what you're thinking.  I'm one of those people who likes bananas on the firm side, just barely yellow.  When my bananas get brown spots, I'm no longer interested.  But black?!  Unless I was making Banana Bread I would never consider a black banana, which is exactly what you will think you're looking at.  This is different.  You're going to have to trust me on this one.

I've never had a plantain make it to fully ripe status in my kitchen (see above phobia of black bananas) so I'm pretty excited that yesterday my lovely housemate (who works in a produce market!) brought me a bag of ripe plantains to play with!  I'm pretty busy with work right now so I haven't had a lot of time to figure out what I'm going to do with all of them, but I managed to bust out a sweet little treat with one this afternoon.