Remember when I tried to make these a while back and they were…um…green? Well, after a little more trial and error I firgured I’d re-vamp the recipe completely. And by “completely,” I mean just steal an idea from Cat’s delicious Carmelised Plantain Bread.
I love–LOVE–fried plantains, so why not toss them into my pumpkin bars? The carmel-y, toffee-y flavors meld sooooooo well with pumpkin. I mean, EVERYTHING goes well with pumpkin, but it’s a little extra special here. It’s perfect with butter and a smattering of honey and steaming cup of coffee (what isn’t?!) and has saved my ass this week since I’ve fallen victim to a stream of early meetings that require me to have my breakfast in the car…I’m such a public health risk. If you happen to see someone swerving like a maniac down I-25, it’s probably just me trying to keep all that warm, drippy honey off myself. And failing. Whatever.
- 1/2 c Coconut Flour
- 1/2 c Flax Meal
- 1 Plantain, peeled and sliced
- 1/4 c Butter
- 1/4 c Full Fat Coconut Milk
- 6 Eggs
- 1 t Baking Soda
- 1 c Pumpkin Puree
- 1/4 c Maple Syrup
- 1 t Vanilla
- Over medium heat, melt the butter. Add the plantain slices and about a Tablespoon of the maple syrup.
- Allow the slices to brown on one side, then flip. Swash the butter around to make sure all slices are coated.
- When they’re nice and fragrant and soft (I like ’em almost mushy…brings out the flavor!), remove from heat and add the ¼ c of coconut milk.
- Stir it all around and add to a food processor.
- Pulse until you have a nice mashed consistency—not quite a puree. Lumps are good!
- Combine the remaining ingredients into a thick batter, then add the plantain mixture.
- Spread into an 8×8 inch pan and bake at 350 for 20-25 minutes, or until a knife inserted comes out clean.