This deliciously simple twist on banana bread, with innumerable variations, is a common accompaniment to meals in many Latin American countries. What makes this version particularly Colombian is the addition of fresh white cheese and guava paste — known as bocadillo — as a salty-sweet flavoring combo.
The plantains for torta de plátano should be very ripe with black skins. If you can only find green plantains at the market, let them sit at room temperature for a few days. They’ll get black.
Some Colombian cooks boil or fry the plantains before using them in the torta. This simple version eliminates that step.
Torta de Plátano
Course: BreadsCuisine: ColombiaA deliciously simple twist on banana bread, what makes this version of torta de plátano particularly Colombian is the addition of white cheese and guava paste.
Ingredients
All-purpose flour — 1/2 cup
Baking powder — 2 teaspoons
Salt — 1/2 teaspoon
Ripe plantains, peeled and cut into chunks — 3
Eggs — 2
Milk — 1/4 cup
Melted butter — 4 tablespoons
Queso blanco or feta cheese, crumbled — 1/2 cup
Guava paste — 1/2 cup
Directions
- Preheat oven to 350 degrees F. Add the flour, baking powder and salt to a large bowl and stir to mix well.
- Place the plantains, eggs, milk and melted butter in a food processor or blender and process until smooth.
- Pour the plantain mixture into the bowl with the flour and mix together until a smooth batter is formed.
- Pour half the batter into a buttered cast-iron skillet, 9-inch cake pan, or 9×9-inch baking pan. Sprinkle the batter evenly with 1/2 the grated cheese. Drop teaspoonsful of the guava paste over the batter evenly as well.
- Pour the remaining batter into the skillet or pan to cover the cheese and guava paste and tap the pan to even it out.
- Place the torta in the oven and bake for 1 hour, or until browned and a toothpick inserted into the middle comes out clean. Let cool for 15 or 20 minutes, then turn out onto a serving platter. Cut into wedges and serve.
Torta de Plátano Notes and Variations
- Guava paste substitutes: If you can’t find guava paste, use your favorite jam, preserves or marmalade instead.
- Other additions: Substitute dry or sweet white wine for milk. You can also soak 1/2 cup of raisins in warm water or wine for about 30 minutes to plump them up, then stir them into the batter.
- Gluten-free torta: Eliminate the flour. Your torta will turn out slightly denser.
- Dessert torta: Add 1/2 cup sugar to the dry ingredients, as well as a teaspoon of vanilla, a teaspoon of cinnamon and about 1/4 teaspoon of nutmeg.
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