Table of Contents
Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 ½ inch bundt pan. Peel plantains and place in a large bowl. Mash the plantains into a paste using a fork. Add oil, vanilla and, lemon juice milk and mix until just combined. In another large bowl whisk together flour, salt, sugar, baking powder, baking soda, lemon zest.
This dish requires the use of very ripe plantains, heavily spotted. This plantain cake is traditionally served as a side dish, however the sweetness of the guava paste make this recipe a great dessert. When I was living in Colombia I used to make this cake with fresh cheese called Queso Fresco.
Combine the flour, salt, and baking powder. Whisk, mash or blend the plantains till fairly smooth. Use a hand whisk to cream the butter and sugar for 2 to 3 minutes. Add the eggs one at a time and cream together until just combined.
For an extra layer of texture and crunchiness, you can add walnuts. Plantain cake is well balanced in flavor and texture with a light and moist consistency, and it’s completely different from banana bread.
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