Okay, first of all, this isn’t toast. Plantain toast just sounds sexy and there’s no real name for whatever this is. I’ll make something more toast-like soon.
This here is more like a cross between a pancake, bread pudding, and Haitian pain patate, only there’s no bread in it, no potato, and it’s really not sweet. Whatever you decide to call it, I suggest a chilled slice in the morning with your tea. Especially slathered in almond butter, tahini, or jam.
After five months living in a yoga studio that didn’t have an oven, I arrived to my sister’s house in Nashville last weekend desperate to bake. Baking is my creative outlet. A science experiment that you get to eat at the end. I rarely follow recipes but even when my “projects” don’t come out that good, I still delight in eating them.
I’m not gonna lie, this plantain (non)toast recipe could use some tweaking. But it’s healthy, creative, and curiously satisfying. It’s bland, which I actually like, and as I mentioned earlier makes an excellent vehicle for jams and nut butters. As a matter of fact, I almost like that it’s not totally delicious. It lasts longer. And it’s nothing if not useful. It’s filling, and you don’t need a plate. I like that about it.
Aside from grinding the oats for the flour, it’s very simple to make. I literally arrived at the house and preheated the oven to bake something—anything—from whatever was laying around. All things considered I’m proud that it came out edible.
I fried two slices in ghee the next morning for breakfast but I must tell you, it’s a lot better cold.
1 ripe plantain, sliced and fried in olive oil or ghee until soft and cooked through
1.5 cup of rolled oats, ground until fine
3/4 cup of plain yogurt
1 cup of unsweetened vanilla almond milk
2 tsp of vanilla extract
3 tbsp of maple syrup
Preheat oven to 400 degrees.
In a large bowl, mix together the ground oats, yogurt, and milk until smooth.
Pour batter into a food processor, blender, or vitamix along with the fried plantains, and blend until smooth.
Add vanilla and maple syrup. Blend again.
Crack the eggs into a bowl and whisk well. Add them to the batter. Blend again.
Grease a 9 inch cake tin and pour the batter in.
Bake for 30 minutes.
Refrigerate and eat chilled. For maximum enjoyment, eat with almond butter, tahini, or jam.