Total Time
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


  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

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

Janel D. April 18, 2015

Very tasty. Followed recipe exactly.

Chef Slick December 22, 2013

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.

diannejm November 26, 2009

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