Colombian Plantain Loaf

Peel and cut 2 plantains diagonally into small pieces. In a shallow pan, fry each piece in neutral oil till golden brown. Remove and place in a small bowl. Directly in the bowl, mash together fried plantains and set aside to cool.

In the large bowl of a stand mixer, beat together plantains, butter (½ cup), brown sugar (⅔ cup), eggs (2 medium), hazelnut spread (⅓ cup) and vanilla (1 tsp). Mix until combined. Gradually add the dry mixture to the wet mixture and continue mixing until the batter is smooth with small lumps.

Line a medium-sized loaf pan with parchment paper. Pour the batter into the pan and level out, using a spoon if necessary. Using the third remaining plantain, slice a long piece and place onto the top of the batter. Bake for 50 minutes or until a toothpick comes out clean.

Serve with whipped cream or salted butter.