Name: Sauteed Ripe Plantains
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 4 plantains, very ripe (the peel may be half black outside but the plantain inside is firm); 1/2 cup butter or 1/2 cup margarine; 2 whole cloves (not ground) (optional); 2 cinnamon sticks (optional); 2 tablespoons brown sugar (optional); 2 -3 dashes hot sauce (optional)

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Recipe by TishT

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Sauteed Ripe Plantains created by Annie H

This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it. Either way this is well worth trying and takes very little time to put together

Ready In:: 15mins
Serves:
Units:

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ingredients

4 plantains, very ripe (the peel may be half black outside but the plantain inside is firm)
¹⁄₂ cup butter or 1/2 cup margarine
2 whole cloves (not ground) (optional)
2 cinnamon sticks (optional)
2 tablespoons brown sugar (optional)
2 -3 dashes hot sauce (optional)

directions

Peel ripe plantains and ensure the pulp is firm and smells sweet.
Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.
Sprinkle with brown sugar, if desired.
Serve immediately as a side dish or dessert.

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RECIPE MADE WITH LOVE BY

@TishT

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@TishT

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"This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it. Either way this is well worth trying and takes very little time to put together"

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review by Lucky Clover

4/7/2010

Loved it! This was our first time eating plantains. I only had one, but I wish I had bought more! This recipe is super easy and delicious! It's going into my favorites folder!

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review by cyndimarcus

4/23/2009

YUM! Quick and easy.

1

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review by Annie H

3/4/2006

This was good. I made a quarter recipe and used plantains that weren't quite half black, but close. They had a slight tang to them which went well with the caramel of the brown sugar. I melted the butter, added the spices, then added the plantain. I made sure the plantain was covered in butter and spices before letting them brown on onw side for about 4 minutes each side, resulting in lovely browned sides with gooey plantain in the middle. I would drain a bit of the butter off and add the sugar to the pan rather than just sprinkling it over the top. This recipe is a good low maintenence option, requiring just one flip and a quick easy scoop onto paper towels. Great as a light dessert.

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photo by Annie H

3/4/2006

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review by Nado2003

9/29/2005

I reduced the recipe in half. I omited the cloves, and used cinnamon powder. It was delicous. The aroma was intoxicating. The taste was great. Next time I may omit the brown sugar altogether because the banana was sweet and fragrant by itself. My 6 year old girl loved it and she does not like many fruit and vegetables. She said she likes the inside of the banana the best and did not care if there's no brown sugar on it. I will definitely make this dish again. Thank you for the recipe.

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