Baked Ripe Plantains Recipe is perfect for those looking for healthier alternatives to our popular dishes, this easy no-sugar added dish is worth trying.
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 these baked plantains. She was a diabetic for many decades, and she had an iron discipline when it came to her diet. So if you're looking for a healthier version to plátanos al caldero, this is exactly what you've been looking for.
About this recipe
Unlike my mom's version, which consisted of simply wrapping the unpeeled plantains in tin foil and baking them, I have used a mixed technique to get a similar appearance to Plátanos al Caldero for these baked sweet plantains. I really love how beautifully golden they came out.
Now, there's a couple of things about this baked plantain recipe 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 is 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 30g to 37g of carbohydrates, nearly half of which are sugars.
Baked Ripe Plantains Recipe
- 2 very ripe plantains, (see notes)
- 12 cloves
- 2 tablespoons of oil
- ½ teaspoon of powdered cinnamon
- ¼ cup of water
Prepping plantains: Peel the plantains and cut into halves. Stick 3 cloves into each half.
Browning plantains: Heat oil in a non-stick pan over medium-high heat. Cook the plantains, rotating until they turn golden brown.
Baking: Once browned, place in a baking pan. Sprinkle with cinnamon and add water (be careful with splatters!). Cover tightly with aluminum foil. Bake in the oven preheated to 350 ºF [175 ºC] for 15 minutes. Remove from the oven, check for doneness (careful not to burn yourself), and cover and return to the oven for another 5 minutes if they're not cooked-through (it varies depending on how ripe the plantains are).
Serving: Serve while still warm, drizzle with the leftover liquid from the pan.