Plantain cake

Preheat the oven to 325F.

Brush the loaf pan with butter into every corner, sprinkle with a little flour and turn the pan until all the butter is covered.

Cut the plantains into big chunks and mash them with a hand mixer, fork, potato masher or mortar and pestle; do not blend, which makes them runny and spoils the texture.

In another bowl whisk the flour and baking powder together thoroughly and set aside.

In a third bowl cream the sugar and butter with the hand mixer or a whisk.

Add the eggs one at a time, then the yogurt and vanilla extract.

Fold the dry ingredients in, adding milk a tablespoon at a time until combined; do not over-fold or the bread comes out tough.

Pour the batter into the prepared pan and smooth the surface.

Bake at 325F for about 50 minutes to 1 hour, until a skewer in the middle comes out clean. Cool a little before cutting.