Katheryn Kangas

All you need 2-3 small ripe plantains (easily mashed) 1/3 cup melted butter 3/4 cup brown sugar (packed, light or dark) 1/2 teaspoon salt 1 large egg, beaten 1 teaspoon vanilla extract 1 1/4 cup all purpose flour 1/4 cup natural unsweetened cocoa powder 1 teaspoon baking soda 1 tablespoon Chinchinga spice How to make it With a fork or blender mash plantain until loose. Add melted butter and brown sugar mix very well to break all the sugar lumps. Whisk egg and add to sugar mixture. Add salt and vanilla extract. In a different bowl sift flour and add cocoa powder, baking powder and Chinchinga spice. Whisk to combine completely and add to plantain mixture. Mix together and pour the batter  into a greased bread pan. Bake in 175°C for 1 hour. You can check if bread is done by pressing the middle section. If feels firm and bounces back then it's done. Remove and let it sit for about 10 minutes before carefully removing it from the pan. Then let sit on ...