I give it a 3. Partly because I should have let the plantain ripen more. I think the fried version would taste more authentic, but I surely enjoyed the baked version plenty and enjoyed the less amount of grease going into my body :-). I will try this one again with a ripe plantain.
This is an excellent recipe. And, healthy on top of that.
Very good and easy.
Delicious!! I haven't had maduros since I studied abroad in Costa Rica in 2007 and was really craving them and this hit the spot! Obviously not as good as traditional ones since everything tastes better fried but really close! Thanks!!
This was a great alternative to fried plantains. Next time, I plan to smash them a bit flatter when they're almost done, then finish baking. Served as a side with Cuban sandwiches and black beans. Thanks for posting.
i give iy 5 stars
10 frickin stars!!!! I have been eating fried plantains all my life and these are so good minus the calories. I can't wait to introduce my mom to these! This is all the goodness without patting them on paper towel. I am actually very excited (so sad, lol) because I've really cut back on them but now I can have them all the time without the guilt.
Plantains are at their ripest when all of the skin is black and it almost looks as if it has gone bad. Since it is being baked, it is also good to sprinkle just a bit of salt over the plantains as this will bring out the sweetness more. I usually fry mine as is what should be done as this fruit is naturally starchy. However, I did try this recipe and it was "ok". You still get a good amount of calories from spraying both the cookie sheet and then the plantains too. I also baked mine at 400F instead of 450 as I used the ripest ones and the natural sugar would have burnt. I will stick to pan frying as this recipe just didn't have them tasting the way they should.
So good and so easy. Watch them because they will get burn very fast.