Blender

drizzle of olive oil • banana • ground oats (about 1/4 cup or 20 grams) • egg • serving cheese (optional)

bananas, peeled (about 400 grams) • large egg • vegetable oil (about 60 ml) • vanilla extract (about 2.5 ml) • brown or white sugar (about 200 grams) • all-purpose flour (about 2 2/3 cups, 270 grams) • unsweetened cocoa powder (about 20–25 grams) • baking soda • ground cinnamon • salt (about 3 grams) • Dulce de leche

raw cassava, cut into small pieces (about 300 grams) • all-purpose flour (about 120 grams) • buttermilk or milk (about 240 ml) • vegetable oil • baking powder • sugar • fresh cheese, crumbled (about 120 grams) • egg • Salt

very ripe plantains • eggs • powdered milk • butter • cheese of your choice (about 200 grams); I used double cream cheese • skillet, greased with butter and lightly floured

all-purpose flour (about 250 grams) • ripe bananas • vegetable oil (about 120 ml) • brown sugar (about 67 grams) • baking soda • white vinegar or lemon juice • vanilla extract • ground cinnamon • ground ginger • unsweetened cocoa powder (about 25 grams)

heavy cream (200 ml) • medium ripe bananas • sugar (100 grams) • eggs • vanilla extract • all-purpose flour (200 grams) • baking powder • baking soda • salt • ground cinnamon

--- FOR THE SPONGE CAKE: • eggs • flour (about 120 grams) • sugar (about 120 grams) • vanilla extract • --- FOR THE THREE MILKS MIXTURE: • heavy cream (about 200 grams) • evaporated milk (about 200 ml) • sweetened condensed milk (about 200 ml) • vanilla extract • whipped cream (about 500 grams) for filling and covering the cake • Fresh fruit for decorating