This Platanos Con Crema is made with just 3 ingredients: bananas, media crema, & sweetened condensed milk. No baking, ready in 15 minutes.
Plátanos con Crema
This one is close to my heart. Plátanos con Crema is one of the few desserts I remember having as a kid, and that’s probably because it was one of the few desserts my mom had time to make.
Feeding a big family every day meant that if something was going to happen for dessert, it needed to be ridiculously easy. This one checks that box. No oven, no stove, and just three ingredients. That’s it.
It’s a super simple dessert made with sliced bananas, media crema, and sweetened condensed milk. The bananas get coated in this creamy and sweet mix that sounds way too simple to be good… until you take that first spoonful. That combo just works.
🩷 xoxo, Ana
How To Make It
It’s a total no-brainer kind of treat—quick to throw together and easy to scale up or down. Making a batch for just you and a friend? Cool. Need to feed a crowd for a potluck or party? That works too.
**Here are the visuals for how to make it. You’ll find the complete recipe and ingredient list in the card at the end.**
- Mix the media crema and sweetened condensed milk in a bowl until combined.
- Slice the bananas into thin rounds and toss in the mixture until they’re nicely coated.
- You can serve it right away or chill it for 10–15 minutes before serving if you like it a little colder.
Tips and Notes
- Bananas: Use ones with just a few brown spots. Too green and they’ll be starchy, too ripe and they’ll get mushy in the cream.
- For this recipe, I always use Media Crema, not Mexican crema or sour cream. It gives the right balance of richness without being too tangy, and it blends beautifully with the condensed milk. A good substitute would be crème fraîche or clotted cream.
- Don’t overmix once the bananas are in. Just coat them and stop, or they’ll start breaking down.
- Make ahead: Mix the creams together and refrigerate until ready to use. Add the bananas right before eating.
How to Store
- Plátanos con Crema is best eaten the day it’s made. But if you have leftovers, you can store them in the fridge in an airtight container for up to a day. Just know the bananas will soften and the color might change a bit—it’ll still taste good, though. I wouldn’t go past 24 hours.
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Mix the media crema and sweetened condensed milk in a bowl until combined. (note: make this ahead and chill before adding the bananas).
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Slice the bananas into thin rounds and toss in the mixture until they’re nicely coated.
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You can serve it right away or chill for 10–15 minutes before serving if you like it a little colder.
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Make ahead: Mix the creams together and refrigerate until ready to use. Add the bananas right before eating.
Tips & Storage
- Bananas: Go for ripe ones with a few brown spots. Too green and they’ll taste chalky, too soft and they’ll fall apart in the cream.
- Cream: This recipe uses Media Crema (not sour cream or Mexican crema). It’s smooth, mild, and mixes perfectly with sweetened condensed milk. A good substitute would be crème fraîche or clotted cream.
- Mixing: Gently fold in the bananas—no need to stir too much or they’ll get mushy.
- Storage: Best served fresh, but leftovers can be kept in the fridge (covered) for up to 24 hours. Just keep in mind the bananas will soften and darken a bit.
Serving: 1banana with cream | Calories: 205kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g