Hum, Plantain…

You are probably wondering what that is?

A plantain looks like a banana but it is three times bigger and it tastes differently.

I love to use them in my cooking, and I always use them when they are green. Plantains are excellent flour substitute and when they are green they kind of taste like potatoes adding great texture to your baked goods but not the flavor of potatoes.

Plantains are my favorite resistant starch which means that it is a type of carbohydrate that is not entirely broken down and absorbed by the body (which means they are resistant to digestion) but somewhat turned into short-chain fatty acids by intestinal bacteria. Resistant starch might have lots of health benefits. They help improve insulin sensitivity, reduce appetite, help you lose weight ( it has fewer calories than regular carbohydrates) lower blood sugar, enhances digestion, works as prebiotic, keep us hydrated, increases absorption of minerals, keep your blood sugar steady.

Resistant starch is like soluble fiber and is not being digested, and when they reach the colon, they feed friendly bacteria in the gut. The bacteria ferment and digest the resistant starch and produce short-chain fatty acids like butyrate, acetate, and propionate. Those SCFA become absorbed by the colon and used as energy.
Resistant starch is great for the gut and as we know gut plays a vital role in healthy hormones.

I love to use plantains to make pancakes (recipe coming soon) or bread. The recipe is super easy and the bread tastes great.
I don’t eat gluten and grains so having a piece of bread taste like heaven is always my goal. You can find plantains at most health food stores and supermarkets. You will also find yellow plantain, but they are too sweet for this recipe but great for the desserts.
After the bread is done, cool it down then store in the glass container in the fridge. I love to put a slice to a toaster every time I eat it.
You can also make the bread more savory by adding some rosemary and chopped olives.

Plantain bread recipe

4 green plantains
4 eggs
2 tablespoon arrowroot
2 tablespoon of coconut flour
1/3 C coconut oil
½ teaspoon baking soda
1/8 teaspoon salt

Put all the ingredients in the food processor and process until smooth. Drizzle the bread pan with coconut oil and spread it evenly. Transfer the dough to the bread pan and bake at 350 F for at least 45 min.

Eating plantains is important to have a healthy gut!

In Health

Angie

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