Plantain Bread Recipe and Benefits of Resistant Starch
This plantain bread is Paleo, gluten-free, dairy-free, and keto-friendly. It is easy, moist, and delicious, and you can whip it in no time.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Dessert, lunch
Cuisine: American, Gluten-free, Healthy
Keyword: Plantain Bread
Servings: 10
Calories: 231kcal
Author: Angie
- 4 plantains green
- 4 eggs
- 2 tbsp arrowroot
- 2 tbsp coconut flour
- 1/3 cup coconut oil
- 1/2 tsp baking soda
- 1/8 tsp salt
Remove the skin of plantains and slice it. Put all the ingredients in a food processor and process until smooth. Drizzle the bread pan with coconut oil and spread evenly. Transfer the dough to the bread pan and bake at 350 F for at least 45 min.Remove from the oven and let it cool.
Serving: 10g | Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 143mg | Potassium: 466mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1127IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg