Oven Baked Sweet Plantains

"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."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Pneuma photo by Pneuma
photo by Sharon123 photo by Sharon123
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:


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


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

Questions & Replies

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  1. 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.<br/><br/>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....
  2. 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!
  3. 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.
  4. I'm really into watching what I eat and that include no fried foods. This is a quick easy way to enjoy plantains! This one is a keeper
  5. First time they were delicious! Baked with coconut oil. Yum!!! Second time, not so much. I realized I used yellow plantains the first time and green plantains the second. Yellow is the way to go!


  1. Spray them with olive or avocado oil and sprinkle a little kosher salt before baking. The oil will give you the crispy you'd get from frying without the mess.
  2. I must admit, I was skeptical about baking plantains, since I had grown up eating and enjoying fried plantains. This method is delicious, though. I used olive oil instead of cooking spray, and baked in a regular baking dish with sides so that the oil wouldn't leak out. Just delicious.
  3. Wonderful treat! I have never made them this way before! They do come out starchy though this way- which was great- they tasted like sinful french fries so i doused them in salt and dipped them in catsup! YUM! IF you want a moister plantain baked this way maybe adding some olive oil or other healthy oil or more spray? I think that would do the trick- and then I would spinkle them with cinnamon sugar instead of salt! lol Great recipe Ang! Loved it


<p><span style=color: #ff00ff;><strong><img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool />&nbsp;<span style=color: #000000;>Hi! Im Angela and I am 32. I have a brilliant and beautiful 11 yr old son. He is the best thing that ever happened to me!&nbsp;</span></strong></span></p>
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