When I think back of meals with my family while growing up, a very vivid sweet smell comes to mind right away. A scent powered by Ecuadorian bananas, sugar and cheese.
I remember coming home from high school with my brother. We were dropped off by the school bus a block away from the entrance of our house, so we excitedly walked home knowing that a nice sit down meal with my parents awaited us. We walked through the front door, dropped off our backpacks by the entryway, and yelled “hola!” to announce our arrival. I remember a delicious smell taking over my senses immediately; it was welcoming, soothing, and totally delicious. Instantly I knew what we were having for dessert that day — my momma’s favorite: ‘Torta de Maqueño’ (or Banana Cake).
Lunch was on point every single time. My parent’s cook was one of the best cooks I’ve ever encountered. Our meals typically consisted of soup, a main entree, seasonal fruit, and coffee or tea. It wasn’t very common for us to be served dessert every day, but my mom would surprise us here and there with a few of her specialties. One of which was this Torta de Maqueño I am describing (and you guys are in luck, because I will be sharing its recipe with you today!)
Once we were done with our entree, the maids prepared infused herbal tea and boiled water for coffee. I opted for tea, as I knew how well it would go with dessert. After tea was served, in came the dreamy dessert. My mom’s Torta de Maqueño was freshly made, so the scent travelled along with it everywhere. Mom sliced it and served us each a small piece to enjoy with our hot beverage. It was so good! These memories will live with me forever…hoping that one day, I can provide my own children with memories similar to these for them to cherish.
This ‘Torta de Maqueño’ (or Banana Cake) might be a little challenging for you to recreate in the US, as its main ingredient is the maqueño. The maqueño is a type of banana that is not sold at every US grocery store…so you may have to hunt it down or possibly order it online. From my research, I have found that maqueños are also known as Lacatan Bananas. It’s a type of banana that is very common in Ecuador; Ecuadorians use it for typical dishes, such as: Patacones/Tostones, fried bananas, and deserts. Maqueños should not be consumed raw, they must be cooked (much like plantains.) If you’re lucky enough to find these, I highly, highly recommend you make this dessert. It is so satisfying, without being too rich and sugary; simply dreamy.
- 4 medium maqueños, grated
- 1 cup grated mozzarella cheese (no salt added)
- 1 cup white sugar
- 3 eggs
- ½ teaspoon cinnamon
- ½ teaspoon lime zest
- Butter (to grease baking dish)
- Preheat oven to 350 degrees Fahrenheit.
- Grease your baking dish with butter. Set aside.
- Add grated maqueños, butter and sugar to your standing mixer’s bowl. Place bowl on standing mixer, and mix until combined. Add in yolks, and mix well.
- Add in grated cheese, cinnamon, lime zest, and mix well. Set mixture aside.
- On a separate bowl, add in your egg whites and using a whisker, beat egg whites until they form stiff peaks.
- Slowly pour your egg white mixture to your other mixture, and combine well.
- Pour finished mixture into baking dish. Place in oven and bake until golden brown and until it passes the knife test (mine baked for about 45 minutes.)
- Let cool and enjoy! (Note: I like placing it in the refrigerator for 1-2 hours before serving; nice and cold is best!)
