Plantain Cake with Mexican Beef & Guacamole

Oh, plantains. I could write a book about how much I love plantains.

Well, it would be a very redundant book, but still. For those of you who kept up with my Guest Post Series on Gluten Free & Dairy Free at WDW, you’re aware of my love for this awesome fruit. I may be slightly definitely obsessed. Whatever.

Instead of making my tostones deliciosos as per usual, I wanted to make something bigger. Something better. UN TOSTONE GRANDE! That’s totally a thing. It actually didn’t turn out quite like I hoped – I think because the plantain was on the riper side – but it was still a plantain, and it was still fried…so I still liked it. 😉

So basically this was an awesome breakfast. I mean, plantains, spicy ground beef and guacamole? You can’t go wrong.


Plantain Cake with Mexican Beef & Guacamole

Makes 1 serving


1 plantain*

Salt and Pepper to taste

1 tsp chili powder

1 tsp cinnamon

¼ lb Mexican Ground Beef


Coconut oil for the pan


  1. Peel and mash plantain in a bowl.
  2. Season with salt, pepper, cinnamon and chili powder.
  3. Heat coconut oil in a pan over medium heat.
  4. Scoop the mashed plantain into the pan, and let cook for 4 minutes.
  5. Carefully flip the plantain cake and cook for another 4 minutes.**
  6. Place the plantain cake on a plate covered in paper towels and let cool.
  7. While the plantain is cooling, heat up the beef in the remaining oil.
  8. Move the plantain to a clean plate, top with the beef mixture and guacamole.
  9. Ole!


*I used a ripe plantain and it was a bit sweeter. For a less sweet version, use a green plantain.

**A riper plantain will not stick together as easily, so flipping is a little harder…but it will still taste good!

***This would also taste awesome if you fried the plantain in hot sauce, just sayin.

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