Hello there, My name is Marvin from Nicaragua, we eat bananas everyday around here, I would like to share one of our best dishes
Latin American Cuisine: Maduros en Gloria (Sweet Plantain Casserole) | Serious Eats
"What is it exactly? Fried, ultra-ripe, sweet plantains layered with crema, queso duro (a very salty, crumbly cheese that in the accompanying recipe will be substituted by cotija), sugar, and cinnamon. And when I say ripe, I mean the sweet plantains are allowed to rest in the sweltering heat of our tropical climate until their skins turn black and the fruit flies go mad at the sight of them. This intensely starchy cousin of the banana is sturdy enough to withstand even a little mold on its skin; the inside will simply turn a deeper, orangish-yellow and sweeten. Once fried, the maduros caramelize and practically melt in your mouth. "
alot of these sweet plantains wont even make it to the casserole, they will be eaten on spot..