Tropical Plantain Cake - Torta De Plátano Panameño

ripe plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes offer a similar texture with added nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil enhances tropical flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds richness.

Preheat the oven to 350°F (175°C).

Grease a cake pan with butter or oil.

Peel and mash the ripe plantains in a bowl until smooth.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the mashed plantains and vanilla extract until combined.

In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

Fold in coconut flakes and chopped nuts for added texture.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar and lime zest before serving.

Cooking Techniques

Spice Level:

Allergens