BananivBananiv
• 3 ripe yellow Cavendish bananas, mashed
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Powdered sugar, for dusting
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the mashed bananas, eggs, and vanilla extract to the butter mixture and mix until well combined.
5. Add the dry ingredients to the banana mixture in three parts, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. Once the cake is cooled, dust it with powdered sugar.
10. Serve the torta de platano maduro (ripe plantain cake) as a delicious dessert with a scoop of vanilla ice cream or whipped cream, if desired. Enjoy!
• 4 yellow Cavendish bananas, peeled and sliced
• 4 chicken thighs, bone-in and skin-on
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup white rice
• 2 cups chicken broth
• 1/4 cup tomato sauce
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• Salt and pepper to taste
• 2 tbsp. vegetable oil
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Cook until the skin is golden brown and crispy, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
5. Add the rice to the skillet and stir to coat in the vegetable mixture.
6. Add the chicken broth, tomato sauce, cumin, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
8. While the rice is simmering, heat a separate skillet over medium-high heat.
9. Add the banana slices to the skillet and cook until golden brown on each side, about 2-3 minutes per side.
10. Once the rice has simmered for 10 minutes, transfer the mixture to a greased 9×13 inch baking dish.
11. Arrange the chicken thighs on top of the rice.
12. Place the baking dish in the oven and bake for 25-30 minutes or until the chicken is cooked through and the rice is tender.
13. Serve the arroz con pollo y plátanos maduros (chicken and rice with sweet plantains) with the fried banana slices on top. Enjoy!
• 6 yellow Cavendish bananas, sliced
• 1 loaf of bread, sliced into 1-inch cubes
• 4 eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Pinch of salt
• 1/2 cup dulce de leche (caramel sauce)
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the bread cubes to the egg mixture and stir well to coat.
4. Fold in the sliced bananas.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. Bake for 45-50 minutes or until the pudding is set and golden brown on top.
7. Remove the pudding from the oven and let cool for 10 minutes.
8. Drizzle the dulce de leche over the top of the pudding.
9. Return the pudding to the oven and bake for an additional 5-10 minutes or until the dulce de leche is heated through.
10. Let the pudding cool for an additional 10 minutes before serving.
11. Serve the banana bread pudding warm or at room temperature, topped with additional dulce de leche if desired. Enjoy!
