Caramelized Plantains or Bananas | Best Plantain Recipe

Caramelized Plantains | Pan Fried Caramelized Bananas - Best Plantain recipe for dessert, snack.

5 from 3 votes

Caramelized Plantains or Bananas | Best Plantain Recipe

Caramelized Plantains are easy to make with caramelized, crispy, and sweet texture on the outside and a tender, melt-in-your-mouth inside. You need only five ingredients and less than 15 minutes to make them.

Prep Time5

Cook Time8

Course: Desserts, Snack

Cuisine: American, Latin America, southern

Diet: Gluten Free

Servings:

Calories: 183kcal

Author: Kushi

Equipment

Skillet

Ingredients

2 Plantains ripe, check tips
2 to 3 tablespoon Butter coconut oil for vegan version
1 inch Cinnamon stick
2 to 3 tablespoon Sugar adjust to taste,
2 Cardamom skin (optional)
½ teaspoon Cardamom powder

Instructions

How to slice plantains?

Trim off the ends. With your hands, remove the peel.
2 Plantains
Cut them into ¼ or ½-inch thick slices.

How to caramelize plantains?

Heat a pan or skillet on medium flame. Add butter. Once the butter melts, sprinkle with tablespoon sugar, add cardamom skin, cinnamon stick for flavor, and arrange the plantain slices on a single layer.
2 to 3 tablespoon Butter, 1 inch Cinnamon stick, 2 to 3 tablespoon Sugar, 2 Cardamom skin
Sprinkle another tablespoon of sugar on top of the banana slices and cardamom powder.
½ teaspoon Cardamom powder
Pan-fry: Cook the plantains for 3 to 4 minutes on each side or until they become golden brown and caramelized. Do not be in a rush. For the best flavor, pan-fry on a medium flame.
Remove from the heat. Serve warm with ice cream or whipped cream or as it is.

Video

Notes

Store any leftovers in the refrigerator for 1 to 2 days. You can reheat them in a pan (skillet) or eat them directly from the fridge. They taste great both ways.
Reduce the amount of sugar based on the sweetness of the plantains or bananas.
Substitute Whole Cinnamon or cardamom skin with a sprinkle of powders.
The plantains or the bananas will burn quickly if the pan is too hot, so I highly recommend pan frying on a medium to low flame.
If using plantains, make sure they are ripe and blackened with some yellow spots for best results, as they will be sweetest at this point. Fully blackened plantains will also work.
If you use bananas, make sure they are yellow and have no brown spots. Bananas with brown spots will become mushy.
Never store plantains or bananas in the fridge. The fruit will not ripen. Keep them in a warm spot in your kitchen. Yellow plantains with black spots are best for pan-frying or making desserts. In India, these are called Kerala bananas or Nendran bananas.

Nutrition