|Cook Time||Passive Time|
NOTE: The plantains should be turning black and about the texture of a banana when sliced. If they are green they’ll be hard as a rock, even after cooking, and you’ll be disappointed. You can substitute bananas for the plantains but, once cooked, they’ll probably soften to the point of disappearing into the cake.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.