Exceptional Plantain Cake made with overripe plantains. This scrumptious plantain dessert will become a regular at your table. Simple enough for breakfast and elegant enough ton serve when receiving guests. This recipe makes at least 10 servings so there is enough to go round!
Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 ½ inch bundt pan.
Peel plantains and place in a large bowl. Mash the plantains into a paste using a fork.
Add oil, vanilla and, lemon juice milk and mix until just combined.
In another large bowl whisk together flour, salt, sugar, baking powder, baking soda, lemon zest.
Add wet ingredients to dry ingredients and mix until just combined.
Pour the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the cake comes out clean.
1. To make a successful cake, your plantains should be overripe. They should be soft and squishy.
2. Evaporated milk may be substituted with whole milk or 2 percent fat-free milk.
3. Wrap leftover Plantain Cake in aluminum foil - be sure the cake is completely covered. Store at room temperature for 2-3 days.