Torta de Maduro (Ripe Plantain and Cheese Cake)

by Erica Dinho on February 4, 2014

Torta de Maduro (Ripe Plantain and Cheese Cake)

There are so many traditional Colombian dishes using plantains that I could write a cookbook containing only plantain recipes!

Fried ripe plantains (tajadas de maduro) are the most popular way to cook ripe plantains in Latin America, but if you like ripe plantains and want a dish that would show them off in a different way, this Torta de Plátano Maduro is perfect. For this recipe the plantains should be very ripe, which usually means the skin should be almost black.

Torta de Maduro (Ripe Plantain and Cheese Cake)-My Colombian Recipes

This Torta de Maduro is a savory baked Ripe Plantain and Cheese Cake or casserole dish from El Valle department of Colombia. It can be served as a side dish, appetizer, or snack, but I also love to make it for breakfast or brunch.

Buen provecho!

Torta de Maduro (Ripe Plantain and Cheese Cake)

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  • 5 ripe plantains, peeled and mashed
  • 2 cups grated mozzarella cheese
  • 3 beaten eggs
  • 1/4 cup of milk
  • 3 tablespoons brown sugar or grated panela
  • 3 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Torta de Maduro (Ripe Plantain and Cheese Cake)-My Colombian Recipes


  1. Preheat the oven to 350° F.
  2. In a large bowl, combine all the ingredients and mix well.
  3. Pour mixture into a greased baking pan and bake for 50 minutes.
  4. Torta de Maduro (Ripe Plantain and Cheese Cake)

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{ 18 comments… read them below or add one }

1 Velva February 4, 2014 at 9:34 PM

Now this is a creative use with plantains….Totally cool!


2 bobbie February 5, 2014 at 11:17 AM

What size cake pan. I am plannning an 8″ x 8″…large enough?


3 Erica Dinho February 5, 2014 at 3:56 PM



4 Judith - Texas February 5, 2014 at 11:25 AM

Many thanks for the recipe.

What size pan do you use?
What topping (if any) do you recommend when serving?


5 Erica Dinho February 5, 2014 at 3:58 PM

8″ x 8″ Pan.

I like to eat it plain or with guava sauce.


6 Melissa February 5, 2014 at 11:49 AM

que rico!


7 Angie@Angie's Recipes February 5, 2014 at 1:31 PM

Plantains in my favourite cheesecake…absolutely love the idea.


8 Tamara February 5, 2014 at 3:12 PM

That looks delicious! And guess who has five maduros on the counter waiting for inspiration like this? :) Thanks!


9 Evelyne@cheapethniceatz February 5, 2014 at 4:33 PM

I have never seen a plantain cake before and love the fact that it is savory. Looks really great. Great for lunch, brunch or light dinner.


10 Julyana February 5, 2014 at 4:53 PM

It’s a lovely recipe! I can’t wait to make it.
Thanks a lot for all your wonderful work here.


11 grace February 5, 2014 at 5:14 PM

what a unique cake–the texture and taste must be absolutely one of a kind!


12 Joanne February 6, 2014 at 8:08 AM

I have never seen plantains used in cake before but I love the idea!!


13 Joan Nova February 8, 2014 at 3:51 PM

That looks wonderful!!


14 Marlene March 9, 2014 at 5:33 PM

How many people will this recipe serve?


15 Erica Dinho March 9, 2014 at 8:23 PM

6 to 8 servings.


16 Alan Bowman June 1, 2014 at 12:17 PM

There appears to be no flour or other starch in the recipe. Is that correct?


17 Erica Dinho June 1, 2014 at 5:29 PM

Correct :)


18 Coco in the Kitchen July 15, 2014 at 7:44 PM

I’m nuts about fried plantains, but had a bad experience years ago when I bought some that were not quite ready to be eaten.
This cake is just too easy. I cannot wait to try it. Thanks for the tip on how to choose the perfect plantain!


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