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Caramelized Plantains

Serves 4
Time 15 min
Plantains are "cooking bananas" popular in tropical areas of Latin America. Traditionally served as a side dish with black beans, this recipe can also be used as a dessert with an exotic flair. A dollop of crème fraîche or sour cream lends a deliciously sour counterpoint to the sweetness of the sugared plantains. The caramelized sugar is sticky, so be sure to pat dry, not drain, with paper towels.
  • 4 ripe (brown or black) plantains
  • 1/4 cup brown sugar (optional)
  • 1/3 cup olive oil

Trim the ends of the plantains and peel. 

Cut each diagonally into 1/2-inch thick slices. If using, lace sugar on a small plate, and roll the plaintain slices in the sugar to coat lightly.

Heat oil in a large heavy skillet over medium heat. 

Add plantains and cook for about 2 to 4 minutes on each side, or until golden brown and caramelized. 

Remove with a slotted spoon. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 ripe (brown or black) plantains
  • 1/4 cup brown sugar (optional)
  • 1/3 cup olive oil