Sweet Plantain Bread

In a small bowl, whisk together the cream cheese, sugar, and chopped
hazelnuts until fluffy and evenly blended. Cover and refrigerate until
serving. Use 1/2 tablespoon of the butter to thoroughly grease a 9-inch
round glass pie dish. Peel the plantain and slice it 1/4-inch thick on the
diagonal. In a small skillet, heat the butter over medium heat and saute
the plantain for 2 or 3 minutes per side, until softened and golden.
Distribute the plantain evenly on the bottom of the pie dish and set aside.
Preheat the oven to 325 degrees. In a large bowl, cream the butter and
sugar together until light and fluffy. Add the eggs, one at a time, beating
well between each addition. Peel the bananas and, in a medium bowl, mash
them together with a fork, then mix in the milk and the walnuts. In another
bowl, mix together the flour, salt, baking soda, and baking powder. First
add the banana mixture to the creamed butter mixture, then fold in the
flour mixture, stirring only until all the flour has disappeared. Scoop the
batter into the pie dish on top of the plantains and bake on the middle
shelf of the oven for 45 to 5o minutes, or until a toothpick inserted into
the center comes out clean. The cake will be a nice deep golden-brown. Cool
the pan on a rack for 10 to 15 minutes, then turn out upside down and slice
for serving, warm or at room temperature. Pass the hazelnut cheese spread.
This recipe yields one 9-inch round loaf.

Comments: To toast hazelnuts, preheat the oven to 350 degrees. Spread the
nuts on a cookie sheet and toast in the oven until golden, about 15
minutes. Set aside to cool thoroughly and rub off the skins with a tea
towel.