LOCATION: Recipes >> African >> Gingerbread
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Gingerbread
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Liberian Plantain Gingerbread
1/2 cup sugar
1 tsp. vanilla
1/2 cup water
2 cups half-ripe, plantains, sliced
2 1/3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. clove
1/4 tsp. nutmeg
1/3 cup butter
1 cup molasses
1 cup sour milk (or 2/3 cup boiling water)
Buttered 9-inch square baking pan heavily. Make a syrup of the
sugar, vanilla, and 1/2 cup water. Cook plantains in this syrup
lightly. Drain. Slice plantains into coin-size pieces and spread
evenly over bottom of buttered pan. Sift all dry ingredients and
spices. Set aside. Put butter and molasses into a saucepan and
bring to boiling point. Add milk (or water) and dry ingredients
alternately. Beat vigorously. When smooth, pour mixture over
plantains in pan. Bake at 350 F. for 50 to 55 minutes until done.
Let stand for 5 minutes. Loosen with spatula. Turn upside down
on serving plate. Cut in squares to serve. (Whipped cream topping
may be used.) Serves 8.
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