Whiskey, and lots of it. Too many choices! I went with good Old Grand-Dad. Once it's baked, it really doesn't matter how good of a quality whiskey you use. This bread was a gamble for sure. I mean, plantains are practically aliens to me. Being as I don't love bananas after they become ripe (I like them a little green still), black and yellow spotted plantains, which seem to closely resemble bananas seem a little bit scary. I did get over this fear today, and I sliced and diced and sautéed with butter and brown sugar, and the plantains were delicious, and this bread is delicious.
I sprinkled brown sugar on top the second the muffins and bread came out of the oven, and lightly patted it into the bread, which made the top a sweet crunchy kind of top, and who would complain about that? Not I.
This may kind of freak you out. But I'm coming down with some sort of nasty chest cold. I love to bake when I'm sick. For some reason, it's just still fun. I didn't cough while making the bread though, don't worry. Aaaaannnd, it's baked for a long time at hot temperatures so germs wouldn't stand a chance!
P.S. I love my dogs, so much. They are our children, our babies. They bring me such joy, each and everyday!
Brown Sugar Whiskey Plantain Bread
Will make 6 muffins and 1 bread
2 1/4 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup heavy whipping cream
1/2 cup whole milk
1 cup packed light brown sugar
2 tsp vanilla
3/4 cup butter, softened
1/12 tbsp whiskey
1/4 cup butter
2-3 plantains, chopped
1/8 cup brown sugar
Butter and flour loaf pan, line muffin tin.
Saute chopped plantains in 1/4 cup of butter for a minute, add 1/8 cup brown sugar and saute for additional 3 minutes. The color of plantains will darken and plantains will soften. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Add vanilla and whisky and mix again to incorporate. Add eggs one at a time, mixing for one minute before the next addition. Add plantains and mix on low speed until just incorporated. Add flour and cream in three additions, beginning and ending with flour mixture. After last flour is added, mix just until incorporated, then use spatula to fold mixture together.
Spoon batter into prepared muffin cups and loaf pan.
Bake muffins for 20-25 minutes, and bake bread for an hour or until golden brown and toothpick inserted in the middle comes out clean.
Sprinkle brown sugar onto top of bread and muffins right out of the oven. Allow to cool for 20 minutes before inverting on cooling rack.