Ingredients Jump to Instructions ↓

  1. 3 Very Ripe Plantain Bananas , platanos

  2. 1 1/4 cup Unsalted Butter

  3. 3 cups Cake Flour

  4. 2 tsp Baking Powder

  5. 1 tsp Baking Soda

  6. 2 tsp Ground Cinnamon

  7. 1/2 tsp Salt

  8. 2 cups Sugar

  9. 4 Eggs

  10. 2 Tbsp Rum

  11. 1 1/2 tsp Mexican Vanilla

  12. 3/4 cup Chopped Toasted Walnuts

  13. 2 Tbsp Confectioners Sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Cut up each plantain into 3-4 pieces, but do not peel. Place peel side down on a baking pan lined with nonstick foil. Roast 20-30 minutes or until plantains are soft. Peel and mash to get 2 cups, then set aside.

  2. While plantains are roasting, melt butter in a 1 1/2 qt saucepan over low heat until butter turns brown in color. Set aside and let cool.

  3. Lower oven heat to 350 degrees. Sift together flour, baking powder, baking soda, cinnamon, and salt. Butter and flour 2 9 X 5 loaf pans or a 10 cup bundt pan.

  4. In a mixer, beat sugar and eggs until well blended, 2-3 minutes. Gradually add cooled butter, then rum and vanilla. Mix in bananas, alternately with sifted flour mixture. By hand, stir in nuts.

  5. Pour batter into prepared baking pans. Bake 55–65 minutes, or until a toothpick inserted comes out clean. Invert on a wire rack to cool. Sprinkle with confectioners sugar before serving.


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