Caramelized Plantains! Every mouthful of this succulent dish has a whisper of soul-warming cinnamon mingled with the delicious caramelization of soft tender plantains. Perfection on a plate.
Plantains used to be a mystery to me. Do I eat them raw, cooked, when are they ripe, have they gone bad? What should they look like to make them into savory chips or sweet maduros? Recently, I began to experiment with them in the kitchen at different ripeness stages and began to prepare a variety of sweet or savory delectable dishes. I’m amazed by their versatility in an array of tasty dishes. My husband’s absolute favorite preparation is this baked, sweet recipe. It makes an excellent side dish with any meal.
For this recipe I used ripe plantains. The skin should be mostly black and have the firmness/give of a very ripe peach. See photo above for color. If they’re too ripe they’ll get a bit mushy and wont hold up as well. If they’re under ripe they will not caramelize as well.
- 4 Plantains, very ripe, mostly black.
- 2 Tbsp Organic Virgin Coconut Oil, Melted (can substitute with 2 tbsp olive oil)
- 2 Tbsp Brown Sugar
- 1 Tsp Cinnamon
- 1/2 Tsp Salt
- Preheat oven to 425 degrees
- Peel and slice plantains into 1 inch rounds, may need to vary size based on ripeness/softness of plantain.
- Place sliced plantains in baking dish.
- Pour coconut oil over plantains, dust over sugar, cinnamon and salt. Mix well to coat plantains.
- Bake in over for approximately 25-40 minutes, again this will vary with the ripeness of the plantain.
- Be sure to stir 1-2 times while baking in oven to get uniform caramelization.
- Serve immediately.