I was very nervous about this recipe as it was really the first time making it. I am trying very hard to reduce food waste and that includes not throwing away overly ripe and black plantains.
• 150g Butter
• 160g caster Sugar
• 3 Eggs
• 1/4 tsp cinnamon powder
• 240g Self raising flour
• 1/4 tsp Baking powder
• 3tbs sour cream
• 3tbs rum (45ml)
• 3 overly ripe plantain.
Instructions;
• Lightly grease the cake pan and line with baking paper/parchment paper. Set pans aside and preheat oven at temperature of 175C /gas mark 4 or 160C for fan oven.
• Add the plantain in a bowl and mash till pureed then add rum and mix together then set aside.
• Mix flour and baking powder together and set aside.
• In a mixing bowl, add butter and sugar then use stand or hand mixer to mix till batter is light and fluffy.
• Add eggs and cinnamon powder and whisk into batter.
• Add sour cream and mashed plantains into batter and mix till incorporated.
• Add flour in the batter and mix with spatula. Fold in till incorporated.
• Pour cake batter in lined cake pan and put in pre heated oven.
• Bake for about 45 mins or till cake tester comes out clean.
• Transfer to a cooling rack and leave to cool before you dig in.
