Super quick and easy, this cake makes for both a perfect dessert or breakfast. It’s also a great way of using up overly ripe plantains!
Preheat the oven to 180ºC/ 350ºF/ gas 4. Grease and line a 25 cm / 10” skillet.
Cut the skin off the Chiquita plantains and cut into thirds. Place into a blender with the rest of the ingredients. Pour into the skillet and bake for 45 minutes until cooked through when a skewer is inserted.
yellow ripe Chiquita plantains
bicarbonate of soda
TIP: Serve with Greek yoghurt and honey if desired.
Nutritional values per person