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Hispanic Heritage Month runs from September 15 – October 15. Although it’s (at the time of writing) the last day of Hispanic Heritage Month, we don’t need an excuse to enjoy some Cuban food! In fact, I happen to know for a fact that I could serve up lechon asado and rice with plantains or black beans 5 nights a week and they’d be eaten enthusiastically. The menu has been suggested to me!
Even though we do cook a lot of Cuban comfort food, we’ve recently been trying to cut back on the amount of things we fry. A few weeks ago, I shared how to make baked green plantain chips (mariquitas), so today I’m showing you how to make oven baked sweet plantains that are roasted instead of fried in oil. They take a few minutes longer, but they’re just as tasty and don’t make you feel nearly as icky!
You know what else is totally cool? Plantains are Paleo-friendly and make a fantastic Paleo dessert or breakfast idea in addition to a delicious side dish for pretty much any meal.
When you want to make platanos maduros, you need really ripe plantains. If they’re black, that’s totally okay as long as the inside isn’t super mushy or moldy. They should look more like this than that little patch of green plantain you can see in the background:
Honestly, they could even be a bit riper than that and the finished sweet plantains would be even tastier. It’s the super-ripe plantains that make beautiful, caramelized platanos maduros.
In case you’ve never done it before – you don’t peel a plantain like a banana. Instead, you cut the ends off:
Then you make a slit down the peel from end to end and just unwrap the plantain. This leaves the plantain ripe and ready for cutting on the diagonal into lozenge-shaped pieces.
Cutting the plantains on a diagonal is very important when you’re making platanos maduros. It maximizes the surface area available for delicious caramelization! Make each slice about 1/2″ thick.
As a side dish, one plantain is never enough for both of us, but two usually feels like a little too many. Two plantains usually fit quite nicely on a normal baking sheet without overcrowding the pieces, so this recipe calls for two plantains. You can always cook more, but I don’t recommend crowding the slices too much because they won’t caramelize as nicely.
When I’m making sweet plantains (at least a once a week occurrence around here), I always use my Cook’s Illustrated recommended baking sheet and my Silpat mat. They help ensure even cooking and caramelization, and using the mat makes cleaning the pan super simple. I think they’re a little bit of an investment, but trust me, they’re worth it. I use these two items several times every week.
Ready to make some ripe baked plantains? Here we go!
Ripe baked plantains recipe
- 2 very ripe plantains
- 2 tablespoons of oil (vegetable oil, coconut oil, etc.)
To make your baked sweet plantains even more delicious:
- Sprinkle your platanos maduros with cinnamon.
- Sprinkle the sweet plantain slices with an unrefined sugar (like raw coconut sugar) before baking.
- Drizzle a little honey over the baked plantains.
Virtually everything we make at home is at least influenced by Cuban food, and many of the recipes I share have a Cuban flair. My husband is a huge plantain addict, so we bake with plantains a lot!
More baked plantain recipes
Plantain pecan drop cookies. These cookies are like banana nut bread, only they’re delicious, fluffy pecan cookies made with sweet plantain!
Baked green plantain chips. There’s no need to buy oily mariquitas. Baked green plantain chips are incredibly easy to make!
After you see how easy it is to make your own green plantain chips, you’ll want to try these amazingly delicious lechon asado plantain chip nachos!
How do you prefer to enjoy your plantains? Sweet? Green? Tostones? mariquitas? Let me know if any of your favorite plantain recipes are missing and I’ll be happy to healthy them up!