Baked Plantains (cooking bananas)

"From the Caribbean...a deliciously sweet way to fix plaintains, also known as cooking bananas. Plaintains are sweet and soft when their skins are almost black! But in this recipe, with the sugary syrup, you can use fruit not quite at this point! YUM!"
photo by Annie H photo by Annie H
photo by Annie H
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
Ready In:




  • Peel, slice and arrange plaintains in baking dish.
  • Combine all remaining ingredients in saucepan and slow boil until syrupy.
  • Pour sauce over plaintains.
  • Bake at 325 until tender, about 30 minutes or so.
  • Lower heat and keep warm until ready to serve.

Questions & Replies

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  1. YUM! Just like the maduros in my favorite restaurant in San Jose, Costa Rica. I served these with jerk stew chicken, which was a nice contrast to the sweetness of this dish.
  2. I loved this recipe. I stopped making fried foods but still wanted to enjoy plantains. When i made this, my roommates looked at me puzzled when i put them in the oven; but after they tasted them, we all loved them. I am now going to start to make them this way!!
  3. The smell, texture, and appearance are good. They are just a little starchy for a "dessert" type recipe. The firmness was different, but enjoyable. I would use about half the butter next time, and make up some of the mass with corn syrup. These would be great with bananas as a substitute, served with a good helping of vanilla bean icecream.
  4. Very easy and it smells soooo good. We had never before eaten plantains and weren't sure what to expect. (They were a bit difficult to peel I found.) Unfortunately, we found the plantains to be a bit too firm for our taste, even after cooking. The syrup was quite good though. Next time I would make this with bananas.


(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
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