Plantain Casserole (Torta de Plátano)

This plantain casserole is a sweet and savory Venezuelan dish made with ripe plantains, cheese, and a creamy custard. Perfect for holidays, family dinners, or comforting side dishes.

Course Side, Side Dish

Cuisine Venezuelan

Keyword plantain casserole, torta de plátano, venezuelan casserole, sweet plantain recipe, latin side dish, plantain and cheese casserole, venezuelan recipes

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 254kcal

Author Tiffany Bendayan

Ingredients

3 lb. Frozen Plantains thawed
10 oz. Semi-Soft Latin White Cheese grated
2 Eggs
2 Cans of Condensed Milk
2 tablespoons Flour
1-2 tablespoons Panela or Brown Sugar

US Customary - Metric

Instructions

Preheat Oven to 350 Degrees F.
Cut plantains in half (so pieces can become thinner)
Place the condensed milk, eggs and flour in a blender until combined
Arrange a layer of plantains in a rectangular baking dish. Sprinkle with panela, add half of the cheese, and pour over half of the condensed milk mixture. Repeat with the remaining ingredients.
Bake for 45-50 minutes until top is brown
Remove from oven and wait for 10 minutes before cutting
Enjoy

Notes

• Use very ripe plantains for the best sweetness and texture

• If using fresh plantains, fry them first before assembling the casserole

• Use Latin frying cheese or queso blanco, not mozzarella, so the cheese keeps its texture

• Let the casserole rest before slicing so the layers set properly

• This dish reheats very well and makes excellent leftovers

Nutrition