I love plantains. I adore them. I have dreams at night of Plantain Land, where all I ever have to eat is plantains. Ok, so maybe I don’t dream about them, but plantains are definitely a staple in my diet and cooking.
Why do I love plantains so much? Well, for one, they are so versatile. I can make fries, chips, pizza (recipe in cookbook!) and anything else I might dream up. Almost, anyway.
I also love them because they are a yummy source of starch to fuel my strength training!
These plantain biscuits are literally just plantain, egg, baking soda, and salt. That’s it. Hardly an indulgence, if you ask me. They are fairly soft and a bit chewy, perfect for serving with soup or salad or pasta (paleo pasta, of course!).
I think I have eaten 6 of these biscuits within the last 36 hours.
And I pride myself on self control.
Recipe Notes:
- You can think of plantain as bananas on steroids. They’re bigger, more versatile, and way better for jousting (seriously, these things are long!). When the plantains are green, they taste like potatoes when cooked. If you cook plantains when they are riper (yellow or black), they taste sweeter.
- Make sure to get plantains that are green for this recipe. No sweet biscuits for me!
- If you’re wondering where to buy plantains, you can get them at most Walmarts. Don’t worry about buying organic; plantains have thick peels that protect the fruit.
- There are lots of uses for these biscuits. Some ideas to get you started: Try them as a base for eggs benedict, serve them with roasted meat, eat them with sausage for a great breakfast, make mini pizzas out of them, or use them as a base for strawberry shortcake.
Now let’s get cooking!
- green plantains – 2
- eggs – 2
- baking soda – 1/2 teaspoon
- salt – 1/4 teaspoon
- Peel and slice the plantains.
- Combine the plantains, eggs, baking soda, and salt in a food processor.
- Puree until the batter is very smooth.
- Drop the batter in large scoops onto a greased baking sheet.
- Bake at 375 degrees Fahrenheit for 10-13 minutes.
- Serve with butter and honey if you’re so inclined.
Do you have the nutritional info and serving size?? Thank you!!
I’ll add them 🙂
I’m having a hard time finding green plantains. Would brownish yellow work?
Unfortunately probably not because they are sweeter that way.
Thanks for the recipe! My girls and I are enjoying them. I do have a question though… Why do my plaintain baked goods turn out looking green? Any thoughts.
So glad you enjoyed them! I really am not sure why yours turned green, but a couple other readers have said the same thing. It might be some sort of chemical reaction?
Thank you for this recipe! My son can’t have grains, nuts, beans, or seeds, and this is the first recipe I’ve found that actually has a similar enough taste and texture to bread that he will eat it. I used green plantains but for some reason mine turned green when they baked instead of the nice yellow ones in your photos. They still taste great though.
I am so glad I could help; it is a really good recipe. It’s weird that they turned green; I’m not sure why that would happen. Glad they still taste good 🙂
can u use a blender
As long as your blender is powerful enough to get all of the ingredients smooth, I don’t see why not 🙂
Can plantain flour be used instead? It is hard to find green plantains in my area, but I do have some plantain flour. If so, can you approximate the substitution? Thanks!
Hi Rob,
Great question! I have personally never cooked with plantain flour. I assume it’s just dehydrated plantains, in which case you might be able to sub. I’m not really sure of the amount. You might need to add some moisture. I cannot guarantee it will work, but don’t let that stop you from experimenting! Again I have never tried it but If you do let me know!
I’m visiting you back and started following your social media.
I recently started to bake with plantains! love it. It’s amazing.. thanks for an additional recipe.
Hi Judee! Thanks for following me and I hope you enjoy the recipe 🙂
I am a huge plantain fan too! Being a runner I agree they are an awesome source of carbs. Always looking for new ways to prepare them so thanks for this 🙂
You’re welcome; hope you enjoy! 🙂
These look amazing! Yum! I do have a question though. Could they be frozen? Are they freezable?
Hi Rebekah,
I have never tried to freeze them, although I have found that they tend to dry up a bit when stored in the fridge; I think they are best eaten fresh. However, you might be able to warm them up in the oven with a little butter on top after freezing. Let me know if you try it 🙂