Prep 15 mins
Cook 30 mins
From the Caribbean...a deliciously sweet way to fix plaintains, also known as cooking bananas. Plaintains are sweet and soft when their skins are almost black! But in this recipe, with the sugary syrup, you can use fruit not quite at this point! YUM!
- 2 plantains
- 1⁄3 cup brown sugar
- 1⁄2 cup butter
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup water
- Peel, slice and arrange plaintains in baking dish.
- Combine all remaining ingredients in saucepan and slow boil until syrupy.
- Pour sauce over plaintains.
- Bake at 325 until tender, about 30 minutes or so.
- Lower heat and keep warm until ready to serve.
YUM! Just like the maduros in my favorite restaurant in San Jose, Costa Rica. I served these with jerk stew chicken, which was a nice contrast to the sweetness of this dish.
I loved this recipe. I stopped making fried foods but still wanted to enjoy plantains. When i made this, my roommates looked at me puzzled when i put them in the oven; but after they tasted them, we all loved them. I am now going to start to make them this way!!
The smell, texture, and appearance are good. They are just a little starchy for a "dessert" type recipe. The firmness was different, but enjoyable. I would use about half the butter next time, and make up some of the mass with corn syrup. These would be great with bananas as a substitute, served with a good helping of vanilla bean icecream.