Preheat oven to 375F.  Grease a 10″ baking dish or skillet with butter.

1. Pit cherries and place in your greased baking dish (should be just perfect to cover the dish with a single layer).
2. Peel plantain (it’s helpful to cut in half crosswise and then each half in half again lengthwise and then pry the peel off with your fingers). Combine plantain with the remaining ingredients in a blender or food processor and process until completely smooth (3-5 minutes depending on your blender or food processor).
3. Pour batter over the cherries.
4. Bake for 35 minutes, or until set (the middle doesn’t jiggle and a toothpick comes out clean).  Let cool about 15-20 minutes before serving.
5. Best served warm, but leftovers are pretty darned good too (I just threw some plastic wrap over the top once it had completely cooled and left it on the counter).  If you want to get really decadent, you could serve with some whipped heavy cream, coconut cream (see this recipe), or even a scoop of vanilla ice cream!  Enjoy!

Notes