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
Ingredients
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2
plantain - ripe
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3
bananas - ripe
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5 tablespoons
butter - melted
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1 teaspoon
baking soda
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1/8 teaspoon
salt
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1 cup
sugar
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1
egg - large
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1 teaspoon
pure vanilla extract
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1 1/2 cups
all purpose flour
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2 teaspoons
cinnamon (optional)
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3 cups
canola oil
Directions
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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.
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Peel and cut the plantian into about 1/2 inch rounds.
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Add the plantains, about 5-6 at a time. and let them cook until browned, flipping them over once.
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As they are done, place them on a towel to dry and repeat until you have cooked them all.
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Pre-heat the oven to 350 degrees.
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In a large bowl, add the bananas and mash up with a fork until somewhat liquid.
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Then add to the banana mixture, stirring after each ingredient, the butter, sugar, salt, vanilla extract, baking soda and cinnamon.
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Add the flour to the mixture in 3 parts wile mixing well each time.
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Chop the cooked maduros and fold into the batter.
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Spray all sides of a 9 x 5 loaf pan with butter spray and pour in the batter.
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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.
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