We tried this casserole recipe, but we had only four ripe (nearly black) plantains. For the fifth, we substituted with one ripe banana and 1 tsp flour (since plantains have a higher starch content than bananas). We used an 8×8 baking dish, which we buttered. At the end of baking, we broiled on low for a few mins (4 inches from the burner) to brown the top. http://www.mycolombianrecipes.com/torta-de-maduro-ripe-plantain-and-cheese-cake (Feb. 2017)
Note: The recipe simply advises to blend all ingredients together (without any particular order), but we chose to separate the plantains in one bowl, dry ingredients in another, and the eggs, milk, and vanilla extract in third bowl. We mixed the dry ingredients into the plantain mixture and then slowly folded in the milk-egg mixture. Also, the entire mixture may seem a bit too eggy/liquidy when you are pouring it into the greased baking dish. This is OK; just make sure the batter is well-mixed.
Cooking Adventures 