Somehow I always seem to have bananas and plantains here. After almost every visit to the jungle, I return with a bunch or with 100 pounds of them (LITERALLY!!!). Sometimes I wonder if this blog should instead be called “Going Bananas!”
Whenever I see a banana recipe that looks tasty, I cut it out or bookmark it. Not long ago, I had a few recipes piled up and at the same time, some plantains were at the point of needing to be cooked or thrown away. I spent one Saturday morning making recipe after recipe with plantains, often substituting bananas for boiled and mashed plantains.
It hadn’t crossed my mind to put these two recipes together, but once they were made, they seems like they were made for each other! I couldn’t resist topping the moist banana cake with the sweet, spicy & syrupy sauce over the cake to enjoy.
1 cup of mashed very ripe bananas (or boiled, mashed ripe plantains)
3 tablespoons of plain yogurt
1 tablespoon of dark rum
1 teaspoon of vanilla extract
Preheat oven to 350F.
Sift flour, baking powder, baking soda and salt into a medium bowl. Using an electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
Bake cake at 350F until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Remove from pan.
My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country.
Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.