Plantains too ripe? Make plantain pudding!


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Eats_RipePlantainsSo there was a sale on plantains and you went a little nuts. After cooking a couple of them, the rest are left forgotten behind a pile of leftovers and ripen so much the skins are black. What a waste, right? Wrong.

Don’t fret, and don’t throw them away! Those super ripe plantains are actually the key ingredient for some yummy plantain pudding. Savory plantain pudding would be the result of a union between banana bread and bread pudding. It’s made with queso fresco, which is a soft cheese, but if you cannot get your hands on any, mozzarella works divinely.



  • 3 yellow plantains (ripened)
  • 1 cup milk (whole is fine, but I use fat-free)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/2 stick butter
  • 1/2 cup of either mozzarella cheese or queso fresco
  • 1/4 cup brown sugar



Boil the plantains until the peels split on their own. Remove from water and let them cool off. Pat them dry. While they are still fairly warm, mash them into a thick puree. Add the eggs, cinnamon, vanilla extract, butter, cheese and sugar, mixing thoroughly. Things will be very sticky at this point. Stir in the milk — the consistency should soften some. If it’s not soft enough for you, just add a little more milk.

Pour the mix into a greased baking pan (I use Pam spray) and bake at 350 degrees for approximately 45 minutes. Stick a knife in the middle, and if it comes out clean, let it cool off and enjoy!