Banana Cornmeal Cake (Egg-Free)

Name: Banana Cornmeal Cake (Egg-Free)
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 ripe plantains (about 500 grams) / not bananas; 3/4 cup precooked cornmeal; 100 ml milk mixed with 2 tablespoons lemon juice, let sit for 10 minutes; 1/4 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 2 tablespoons melted butter (about 30 grams); Optional: 1/2 cup shredded cheese (I didn't use cheese)

Natalie camargo @naty9504

Bogotá

I made this cake using the recipe for banana and cornmeal wraps because I didn't have banana leaves or bijao leaves... it turned out delicious...

Natalie camargo @naty9504

Bogotá

I made this cake using the recipe for banana and cornmeal wraps because I didn't have banana leaves or bijao leaves... it turned out delicious...

Saved

Ingredients

1 hour

Serves 4 servings

2ripe plantains (about 500 grams) / not bananas
3/4 cupprecooked cornmeal
100 mlmilk mixed with 2 tablespoons lemon juice, let sit for 10 minutes
1/4 cupsugar
1 teaspoonground cinnamon
1/2 teaspoonbaking soda
1 teaspoonbaking powder
2 tablespoonsmelted butter (about 30 grams)
Optional: 1/2 cup shredded cheese (I didn't use cheese)

Saved

Steps

1 hour

1

Mash the ripe plantains.
2

Add the remaining ingredients to the mashed plantains and mix well.
3

Pour the mixture into a baking pan lined with parchment paper and sprinkle 1 teaspoon of sugar on top for better color and texture.
4

Bake at 350°F (180°C) for 50 minutes.
5

Let cool before removing from the pan.
6

Slice into portions.
7

Enjoy.
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