Torta de Plátano

Baked Plantain Pie

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This baked plantain pie is lighter than the original one as it relies more on the sweetness of the plantains. When you go to the market, buy plantains that are almost black and firm, but yield when you touch them. They will be the sweetest.


  • 4 very ripe plantains, baked or grilled
  • 2 eggs
  • ½ cup milk
  • 1 tablespoon butter, softened
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup guava jam
  • ¼ teaspoon cinnamon
  • ½ pound low-fat white farmer’s cheese, diced ( cups)
  • Non-stick cooking spray for the baking pan


  1. Preheat oven to 350°F. Cool the grilled or baked plantains and remove the skins. Cut into ¼-inch dice.
  2. In a small mixing bowl, combine the eggs, milk, butter, sugar, salt, vanilla, guava jam, and cinnamon, if using.
  3. In another medium bowl mix the cooked plantain cubes with the cheese.
  4. Spray an 8-inch square baling pan with cooking spray. Fold the egg mixture into the plantain mixture and pour into the prepared pan.
  5. Bake 30 to 40 minutes until browned and bubbly. Cut into 2-inch squares and serve.