Best Mexican Banana Bake Recipes

BAKED MEXICAN BANANAS

Steps:

• Preheat the oven to 375°F.
• In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
• In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
• Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
• Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.

MEXICAN CHOCOLATE BANANA SKILLET CAKE

Steps:

• Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
• In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
• Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.

PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)

Steps:

• Preheat the oven to 400°F.
• Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.