Oven Baked Sweet Plantains

Total Time
Prep 5 mins
Cook 15 mins

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.

Ingredients Nutrition

  • 4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
  • cooking spray


  1. Preheat oven to 450°F.
  2. Coat a nonstick cookie sheet with cooking spray.
  3. Cut the ends off of the plantains and peel.
  4. Cut each plantain on the diagonal into 1/2 inch slices.
  5. Arrange in single layer and coat tops with cooking spray.
  6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.


Most Helpful

These were very good, and a nice alternative to frying in a ton of oil! I find with plantains, it's better to go by the feel as well as the color. I've bought plenty of yellow/black plantains that were still very firm, and not very sweet when cooked. It's best to make sure they're starting to feel a little soft when purchased (like a nicely ripe banana), because then never really seem to ripen/soften fully by siting out on the counter!

CassiaDawn August 14, 2010

This is an EXCELLENT alternative to fried plaintains! If you have never tasted the fried version, you would not know the difference. The only difference is these are not drowning in oil (or calories)! Be sure to cook them long enough and I only flip them once about 1/2 way through.

funmomcs February 26, 2010

Delicious! I made these and topped them with a drizzle of Sukari Sauce, for an African themed event for 2000 women. They were a HUGE hit. We served them over ice cream (it was 110 that day). The sweetness and texture of the plantain, the creaminess of the ice cream, combined with the tangy, savory sauce created an explosion of flavor and texture in your mouth.

Savory Sauce: Equal parts sugar, balsamic vinegar, and water. Add a teaspoon or two of ginger, cinnamon, a dash or two of allspice. Boil and cook on high until reduced by half. Add a pat or two of butter at the end, which finishes the sauce with a little fat to mellow the acidity, and wow....

KitchenMistress August 17, 2012

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