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    You are in: Home / Recipes / Baked Plantains (cooking bananas) Recipe
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    Baked Plantains (cooking bananas)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 20, 2006

      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.

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    • on November 15, 2005

      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!!

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    • on March 29, 2004

      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.

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    • on March 20, 2004

      Very easy and it smells soooo good. We had never before eaten plantains and weren't sure what to expect. (They were a bit difficult to peel I found.) Unfortunately, we found the plantains to be a bit too firm for our taste, even after cooking. The syrup was quite good though. Next time I would make this with bananas.

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    Nutritional Facts for Baked Plantains (cooking bananas)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.9
     
    Calories from Fat 211
    54%
    Total Fat 23.4 g
    36%
    Saturated Fat 14.7 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 174.5 mg
    7%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 2.2 g
    9%
    Sugars 31.1 g
    124%
    Protein 1.4 g
    2%

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