Total Time
25mins
Prep 5 mins
Cook 20 mins

Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.

Ingredients Nutrition

Directions

  1. To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
  2. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
  3. Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
  4. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
  5. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
Most Helpful

5 5

Followed recipe was my first time I loved then so did my kids :)

5 5

Very tasty. Followed recipe exactly.

5 5

Love it! I was in Progresso, Mexico last month and ordered fried plantains, took one bite and knew that I had to make this at home. This recipe is very close. Next time I'm going to add a couple of tablespoons of orange juice to the sauce.