Pastel de Maduro: A Taste of Ecuadorian Love and Tradition

In Ecuador, food is not just sustenance, it is an expression of love, a celebration of heritage, and a bridge that connects generations. One dish that embodies this beautifully is pastel de Maduro con queso, or ripe plantain cake with cheese.  

This dish carries the sweet scent of nostalgia and the warmth of family kitchens. Often shared during family gatherings, served as a snack, breakfast, or dessert, or found sizzling on street corners, pastel de maduro is more than a treat, it is part of Ecuadorian identity. It means home, family, tradition and comfort. Every bite is a memory, golden plantains caramelized with love, gooey melted cheese, and the aroma that instantly brings you back to childhood. 

Let me guide you through how to make this beautiful and heartwarming Ecuadorian classic.

Ingredients 

• 5 large ripe plantains 

• 3 eggs 

• 1 cup of brown sugar 

• 1 cup of margarine or butter 

• ½ cup of milk 

• 1 cup of flour 

• 1 teaspoon of baking powder 

• 1 cup of mozzarella cheese (grated) 

Instructions 

STEP 1: Cream the base 

• In a large bowl, mix the brown sugar with the margarine or butter until smooth and fluffy. 

• Add the eggs one at a time, beating well after each addition. 

STEP 2: Prepare the key ingredients 

• Grate the mozzarella cheese and set it aside. 

• Peel and mash the ripe plantains until they reach a purée consistency. 

STEP 3: Combine and blend 

• Add the flour and baking powder to the wet mixture. 

• Slowly pour in the milk and blend well. 

• Stir in the mashed plantain and grated cheese, mixing until fully incorporated. 

STEP 4: Bake to perfection 

• Pour the mixture into a greased baking mold. 

• Bake at 180°C (350°F) for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. 

Let it cool slightly before serving, warm is best when the cheese is still soft and the flavor of the plantain is at its richest. 

Pastel de maduro isn’t just about sweet plantains and cheese, it’s about how Ecuadorians come together around food. It reminds us of Sunday mornings with music playing in the kitchen, of grandmother’s careful stirring, of laughter shared around a small table. Sharing this dish is like sharing a piece of Ecuador, one slice at a time.