Growing up, any time we had leftover plantains we’d warm it up in the microwave and eat it with puttu or we’d slice them in halves, coat them in a seasoned batter and fry them to make ethakka appam (pazham boli is what I grew up calling it) 😋 It reminds me of pondering what to do with a bunch of overripe bananas and inevitably ending with a go-to banana bread recipe. These floating memories led me to test and create this Ethakka Appam Pound Cake with Coconut Cream Frosting ✨I’ve been working on this recipe for awhile and finally feel I got it to taste how I wanted it to! It’s lightly sweet from mashed ripe plantains and grated coconut and features warm spices like ginger, cardamom, and cumin along with black sesame seeds and vanilla. The coconut cream frosting with orange zest on top reminds me so much of thenga paal (seasoned coconut milk) and, I feel, pairs deliciously with the pound cake. I can’t wait for you to make this recipe and hear what you think 🙌🏾
As always, if you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have. Tag me if you make it!