Colombians love plátanos and bocadillo or plantains and guava paste in English. We mix these ingredients to make a customary Colombian dish called Torta de Plátano. This dish requires the use of very ripe plantains, heavily spotted. This plantain cake is tradionally 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. This cheese is very common in most of South America. You can find it in Latin American food markets.
- 4 large very ripe plantains
- 1 ½ cups vegetable oil for frying
- 3 beaten eggs
- ¼ teaspoon ground cinnamon
- ½ cup milk
- 1 teaspoon sugar
- 2 cups guava paste
- 2 cups mozzarella cheese, cubed
- ½ cup mozzarella cheese, grated for topping
- Peel the plantains and cut them into thin strips about ¼” in thickness. Preheat the oven to 350° f.
- In a deep skillet, add vegetable oil. Heat oil over medium-high heat. Add the plantain slices and fry for approximately 2 minutes, stirring and turning occasionally.
- Remove the plantains using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil and set aside.
- In a medium bowl, combine milk, beaten eggs, sugar, cinnamon, guava paste, cheese cubes and fried plantain. Mix well.
- Pour mixture into a greased baking pan, sprinkle grated cheese on top and bake for 30 minutes.