I pan fried some plantains to caramelize them and add flavor to a cake. However, when they cooked in the cake, (I think it was 350 for an hour), they became the texture of plastic chips and I had to throw the entire thing away. I have been baking since I was maybe 10, so I'm definitively no stranger to the oven as far as dessert making goes, but I've never cooked with plantains, so I was hoping someone could describe different ways they can react in the oven so I can understand where I went wrong.
bon appetit
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