baked plantains


Plantains are a banana variety that is less-known in the US, but is very popular in many other countries. They are harder, mealier and not as sweet than the dessert banana we know so well. They are not very pleasant to eat raw, but can be quite delicious when cooked properly.

Look for very ripe plantains, with a peel that is nearly completely black, or leave them on the kitchen counter until they get that way. They are a bit sweeter and softer that way.

Our local grocery store Peppers seems to think they've gone bad and put them on sale when they turn black. Or perhaps people don't buy them as readily anymore. I think that's a good time to try something new. :-)

The pictures show a sugar-only bake, which ended up rather dry. A stick of butter can fix that.


This is what you need for 6 servings:

  • 4 medium plantains, very ripe
  • ½ cup brown sugar


  • ¼ cup unsalted butter
  • ¼ cup dark rum
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • salt
Pic1: baked plantains



Pic2: ripe plantains
Pic3: brown sugar
Pic4: bake