Platanos con Crema

Platanos con crema is a beloved Mexican treat that combines bananas and cream for a quick, comforting dessert. Simple, nostalgic, and always a crowd favorite.

this recipe

If you grew up in a Mexican household, chances are this was one of those treats that showed up exactly when you needed it.

After school. On a quiet Sunday. During family gatherings when someone suddenly decided dessert was necessary. And if you’ve never tried it before, girl, you’re in for a treat!

Platanos con crema is one of those dishes that’s almost too easy to make, but still tastes like you put in way more effort than you did.

Think of it like fresas con crema laid-back cousin. Same creamy, sweet vibe, but with bananas instead.

What I love most is how simple it is. No fancy ingredients, no time commitment. Just bananas and cream doing what they do best.

It always reminds me of my mom and those quiet afternoons sharing plátanos con crema at the table.

Now I make it with my family, and it’s one of those little traditions that makes everyday life feel sweet.

How to Make Platanos con Crema Recipe

Grab a mixing bowl and pour in the whipping cream. With a whisk, give it a good mix for about a minute.

Don’t overdo it, you’re not trying to make whipped cream, just getting it a little fluffy. Think of it as a gentle wake-up call for the cream.

Now, add the Mexican crema (or sour cream if that’s what you’ve got), the condensed milk, vanilla extract, and ground cinnamon to the bowl.

Using a spatula, gently fold and stir everything together until it’s smooth and creamy.

Tip: You can also use media crema! Media crema is what we use most in Mexico, so if you find it, don’t skip it!

Peel the bananas and slice them into nice, even rounds, nothing fancy here, just about ½-inch thick.

You want them bite-sized but still substantial enough to scoop up with a spoon.

Get out 6 serving glasses (or bowls, use what you have, amiga, no one’s judging). Start with a layer of banana slices at the bottom, then spoon in a layer of the cream mixture.

Repeat the layers until you’ve filled the glass, ending with a generous dollop of cream on top.

Sprinkle a pinch of ground cinnamon over the top for that extra cozy vibe. If you’re feeling fancy, add some chopped almonds for a bit of crunch.

They make it look like you spent hours on this when really, it took less time than your morning coffee.

These babies are best served right away while the bananas are fresh and the cream is at its dreamiest.

Grab a spoon and dig in! Oh, and don’t be shy about licking the bowl, no one’s watching!

See? Easy, quick, and oh-so-delicious. Platanos con crema is proof that sometimes, the simplest things really are the best.

Tips & Notes

• Use ripe bananas for the best flavor. Look for bananas with a few brown spots. They’re sweeter and pair perfectly with the cream. Try to avoid overly ripe bananas since they can get mushy.
• Mexican crema has a mild, slightly tangy flavor. If you’re using sour cream instead, you may want to add a little extra condensed milk to balance the acidity.
• If you don’t have whipping cream, half-and-half (media crema) or even regular milk will work. The texture will be thinner, but still delicious. For a thicker cream, you can add a spoonful of Greek yogurt or mascarpone.
• Clear glasses are great for showing off the layers, but bowls, mason jars, or dessert cups work just as well. Use what you have.
• This dessert is best served fresh, but you can prep the cream mixture up to 24 hours in advance and store it in the fridge. Slice the bananas right before serving to keep them from browning.
• Leftovers can be stored in an airtight container in the fridge for up to a day. The bananas will soften a bit, but it will still taste great.

With these tips, you’re all set to make a dessert that’s not only delicious but also foolproof. Happy cooking!

Customize it

Platanos con crema is super versatile, so feel free to make it your own! Whether you keep it simple or dress it up, it’s a dessert that adapts to your cravings.

• Sprinkle some shredded coconut for a tropical vibe.
• Drizzle a little chocolate syrup or Mexican caramel for extra indulgence.
• Add a handful of granola for crunch if you want to make it more of a breakfast treat.
• Kids love customizing their bowls! Lay out a toppings bar with things like sprinkles, mini chocolate chips, or crushed cookies and let them go wild.

More Mexican Desserts

Loved this platanos con crema recipe? Then please take a minute and rate it below in the comments. And don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.