Pastel Volteado de Plátano Macho

Name: Pastel Volteado de Plátano Macho
Yield: serves 8 to 10
Ingredients: 3 1/2 cups sugar; 1/3 cup water; 2 ripe but firm plantains; 2 cups all-purpose flour; 2 1/2 tablespoons baking powder; 1/2 teaspoon freshly ground canela; 1/4 teaspoon salt; 1/4 cup unsalted butter, at room temperature; 2 eggs; 2 teaspoons pure vanilla extract; 1 cup whole milk

December 14, 2011

I love plantains! I love them fried, steamed, and even raw (although if I eat too many this way, I get a stomach ache). Whenever I see some black ripe ones, I buy many and figure I’ll eat them one way or another. I went crazy one day last year in Mexico and ate them every way I could think of. Then I had my aha moment! I thought that whatever desserts are tasty with bananas must also be good with plantains, so I played around a bit and decided that the upside-down cake was the best way to go. I think it’s great on its own, but you can serve it with a little crema as well.

Cooks' Note

When plantains are ripe they turn black (but make sure they aren’t moldy) and this means they are at their sweetest state. Be sure to pick some that have a black peel but can still hold their shape when you cut them.

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