I love cooking, that much should be obvious, but there’s something I like even more: eating. Good food is one of the best things in life, alas, my appetite and my metabolism are not in sync. This is why I am always creating modified versions of my favorite recipes so I can enjoy them without guilt. Can you guess what dish inspired these Baked Ripe Plantains?
Did you say Platanos al Caldero (Caramelized Ripe Plantains)? Good guess!
My mom used to make something similar to this. She was a diabetic for many decades, and she had a ferrous discipline when it came to her diet.
Like most Dominicans I love me some Plátanos al Caldero, but I have to stretch my meager calorie allowance to include the things I love. And if I can come up with lighter (and even occasionally vegetarian or vegan) versions of the food I love, all the better.
Unlike my mom’s version, which consisted in simply wrapping the unpeeled plantains in tin foil and baking, I have used a mixed technique to get a similar appearance to Plátanos al Caldero. I really love how beautifully golden they came out.
Now, there’s a couple of things about this dish that I want you to bear in mind: First, there’s no sugar added, so it is significantly less sweet than the original dish. Second, there’s sugar in it, the sugar from ripe plantains, so if you are diabetic, or have to follow a low carb diet, please work it out into your daily allowance.
I worked with half a plantain as a portion (considering the amount of sugar already in plantains), but if you want a larger portion, double the amounts and you’ll get one plantain per person. Half a ripe plantain contains about 37 gr of carbohydrates, 17 gr of which are sugars.
- 2 very ripe plantains , peeled (see notes)
- 12 cloves
- 2 tablespoons of vegetable oil (peanut, corn or soy)
- 1/2 teaspoon of powdered cinnamon
- 1/4 cup of water
Halve the plantains. Stick 3 cloves into each half.
Heat oven to 350 ºF [175 ºC].
Heat oil in a non-stick pan over medium-high heat. Cook the plantains, rotating until they turn golden brown. Once browned, sprinkle with cinnamon and add water (be careful with splatters!). Pour everything into a baking pan, cover tightly in aluminum foil and bake for 20 minutes.
Remove from the oven and serve warm.
The plantains need to be very ripe for this dish, the peel should be mostly black and the plantains just a bit mushy inside.