Plantain Chips and Cheese Breakfast Savory Cake

Name: Plantain Chips and Cheese Breakfast Savory Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 2 medium (600 g) green plantains, peeled and sliced ¼ inch thick, peeled, sliced ¼ inch thick, fried until golden and drained on paper towels; 1½ cups (188 g) all-purpose flour; ¾ cup (120 g) yellow cornmeal, polenta-style; 2 teaspoons (10 g) baking powder; ½ teaspoon (2½ g) baking soda; ¾ teaspoon (3.8 ml) fine sea salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 4 (200 g) large eggs, at room temperature; 1 cup (240 ml) whole milk; 4 tablespoons (57 g) unsalted butter, melted, melted and cooled slightly; 1½ cups (150 g) sharp cheddar cheese, grated, grated or shredded; 4 (60 g) scallions (green onions), white and light green parts, sliced thin; 2 cloves (10 g) garlic cloves, minced, minced fine; 3 cups (720 ml) vegetable oil, for frying plantains

From the MyKitchenBank Kitchen

A hearty, golden Caribbean-style breakfast cake studded with crispy plantain chips and sharp cheddar cheese. Cornmeal gives it a slightly grainy, tender crumb that pairs beautifully with scallions and a hint of garlic. Slice it warm or at room temperature for a savory breakfast, brunch, or light lunch.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: One 9×13-inch cake (8 slices)

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Ingredients

8 servings

2 medium (600 g) green plantains, peeled and sliced ¼ inch thick, peeled, sliced ¼ inch thick, fried until golden and drained on paper towels
1½ cups (188 g) all-purpose flour
¾ cup (120 g) yellow cornmeal, polenta-style
2 teaspoons (10 g) baking powder
½ teaspoon (2.5 g) baking soda
¾ teaspoon (3.8 ml) fine sea salt
¼ teaspoon (1.3 ml) freshly ground black pepper
4 (200 g) large eggs, at room temperature
1 cup (240 ml) whole milk
4 tablespoons (57 g) unsalted butter, melted, melted and cooled slightly
1½ cups (150 g) sharp cheddar cheese, grated, grated or shredded
4 (60 g) scallions (green onions), white and light green parts, sliced thin
2 cloves (10 g) garlic cloves, minced, minced fine
3 cups (720 ml) vegetable oil, for frying plantains

Equipment (8)

9×13-inch (23×33 cm) baking pan
Medium mixing bowl
Large mixing bowl
Whisk
Wooden spoon
Skillet (for frying plantains)
Paper towels
Toothpick or skewer

Steps

Before you start

Preheat oven to 375°F (190°C)
Butter and line the 9×13-inch baking pan with parchment
Slice and fry your plantain chips ahead of time so they're cool and ready
Have all eggs at room temperature for a more homogeneous batter

1
Fry the plantain chipsOven 350°F / 175°C
- Heat 3 cups vegetable oil in a large skillet to 350°F (175°C).
- Working in batches so as not to crowd the pan, fry the ¼-inch plantain slices for 2–3 minutes per side until golden and crispy.
- Transfer to a paper towel–lined plate to cool and drain.
- Once cool, break the larger pieces into chip-sized fragments if needed.
- You should have about 2 cups of fried plantain pieces.
- Reserve 2 tablespoons of the best chips to garnish the top of the cake.
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Ready when: Plantain slices are golden and crispy at the edges, no longer soft
Tip: Keep oil temperature steady; if it dips below 340°F, the plantains absorb oil instead of crisping. Fried chips can be made up to 4 hours ahead.
2
Mix dry ingredients
- In a medium bowl, whisk together 1½ cups all-purpose flour, ¾ cup cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no streaks of baking soda or baking powder
3
Whisk wet ingredients
- In a large mixing bowl, whisk together 4 room-temperature eggs until well beaten and pale, about 1 minute.
- Add 1 cup whole milk and 4 tablespoons melted butter.
- Whisk until fully combined and homogeneous.
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Ready when: Mixture is light and thoroughly blended with no streaks
Tip: Room-temperature eggs blend more smoothly and create a better crumb. Cold eggs can make the batter grainy.
4
Combine dry and wet
- Pour the dry ingredient mixture into the wet ingredients and gently fold together with a wooden spoon or spatula until just combined.
- Do not overmix; some small lumps are fine.
- Stop as soon as the flour streaks disappear.
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Ready when: Batter is just combined with no visible dry flour
Tip: Overmixing develops gluten and creates a tough, dense cake. Fold gently and stop early.
5
Fold in cheese, scallions, and garlic
- Gently fold in 1½ cups grated sharp cheddar cheese, 4 sliced scallions, and 2 minced garlic cloves until evenly distributed throughout the batter.
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Ready when: Cheese, scallions, and garlic are evenly scattered throughout the batter
Tip: Save a pinch of scallions for garnish on top if desired.
6
Fold in plantain chips
- Gently fold in about 2 cups of the fried plantain chips (reserving 2 tablespoons for topping), being careful not to crush them.
- A few broken pieces are fine, but you want most chips to stay intact for texture.
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Ready when: Plantain chips are distributed evenly with minimal breakage
Tip: If chips are still warm or slightly oily, they cool completely first.
7
Pour into pan and top
- Scrape the batter into a buttered 9×13-inch (23×33 cm) baking pan lined with parchment paper.
- Smooth the top gently with a spatula.
- Scatter the reserved 2 tablespoons of plantain chips over the surface for a rustic, appealing finish.
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Ready when: Batter is evenly distributed in the pan with chips on top
8
Bake until golden and setOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 33–38 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- The cake should feel firm to the touch and spring back slightly when gently pressed.
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Ready when: Top is golden brown; toothpick inserted in center comes out clean or with a few moist crumbs; cake springs back when pressed
Tip: Check at 30 minutes; if the top is browning too fast, tent loosely with foil. Every oven varies, so start checking early.
9
Cool in pan
- Remove the cake from the oven and let it rest in the pan for 10 minutes.
- This allows the crumb to set so it doesn't fall apart when sliced.
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Ready when: Cake is warm but firm enough that a spatula can run around the edges without crumbling
10
Turn out and serve
- Run a thin knife around the edges of the pan to loosen the cake.
- Place a serving platter or cutting board over the top and invert the cake onto it.
- Peel away the parchment paper.
- Slice into 8 pieces and serve warm or at room temperature.
- Drizzle lightly with warm butter or serve with a dollop of sour cream or cilantro lime crema if desired.
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Ready when: Cake is cleanly inverted with no sticking or crumbling
Tip: If you prefer to serve directly from the pan, skip inverting; it will keep warm in the pan and look rustic on the table.

Good to know

Tips

Frying plantains at the correct temperature is key: 350°F gives you crispy exteriors without greasy interiors. A thermometer ensures best results.
This cake is excellent warm with a fried egg on the side for a full Caribbean breakfast, or sliced at room temperature with fresh lime crema.
For deeper corn flavor, use stone-ground cornmeal instead of polenta-style. The texture will be slightly grainier but more rustic.
To save time, you can use store-bought fried plantain chips if available (usually sold in the Caribbean or snack aisle), though homemade will be fresher and crisper.

Make ahead

Plantain chips can be fried up to 4 hours ahead and stored in an airtight container at room temperature. The batter can be assembled just before baking. The finished cake tastes even better after a few hours once the flavors have melded.

Storage & reheating

Store covered at room temperature for up to 2 days. Wrap in foil or place in an airtight container in the refrigerator for up to 4 days. Freeze wrapped in plastic wrap and foil for up to 2 months. Reheat gently in a 300°F (150°C) oven for 10–12 minutes, or serve cold or at room temperature.

Substitutions

sharp cheddar cheese, grated → Gouda, Gruyère, or pepper jack cheese. Use the same amount. Gouda adds sweetness, pepper jack adds heat; both complement plantain and corn.
scallions (green onions), white and light green parts → fresh cilantro or chopped fresh chives. Use ¼ cup fresh herbs. Cilantro brings Caribbean flair; chives are milder and more subtle.
yellow cornmeal, polenta-style → polenta or corn flour (masa harina). Use the same amount. Polenta gives a coarser crumb; masa adds a slight corn tortilla flavor.
green plantains, peeled and sliced ¼ inch thick → thinly sliced potato chips or cassava chips. Fry the same way until crispy. Potatoes are starchy and neutral; cassava is earthier and chewier.