Prep 20 mins
Cook 15 mins
These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.
- 2 medium ripe plantains or 4 medium firm bananas
- 3 tablespoons margarine (unsalted) or 3 tablespoons butter (unsalted)
- 1⁄4 cup packed brown sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons toasted chopped pecans or 2 tablespoons slivered almonds
- 1 cup whipping cream (not ultra-pasteurized)
- 2 tablespoons buttermilk
- Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
- Melt margarine or butter in a large skillet.
- Add plantains or bananas to melted margarine or butter.
- Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
- Sprinkle with brown sugar. Stir gently until sugar melts.
- Carefully stir in vanilla & cinnamon.
- Sprinkle with nuts.
- Serve immediately with Crema Espesa.
- Crema Espesa:.
- In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
- Pour the cream into a small bowl; stir in the buttermilk.
- Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
- Store in a covered container in the refrigerator for up to a week.
- Stir before serving.