Good as a desert, or side dish.
Big fan of this with rice + beans + plantains as an actual entree as well.
Key thing to note about Plantains is they can really vary on taste pending their level of ripeness.
Plantains are a bit different then bannas in their makeup. Plantains are longer, thicker, and are starchy (until ripened, in which they then the starches form into sugars). Plantains need to be cooked as well. You don't wanna eat those puppies raw like bannas (or maybe you do, I dunno).
Key thing to note about Plantains is they can really vary on taste pending their level of ripeness.
Plantains are a bit different then bannas in their makeup. Plantains are longer, thicker, and are starchy (until ripened, in which they then the starches form into sugars). Plantains need to be cooked as well. You don't wanna eat those puppies raw like bannas (or maybe you do, I dunno).
As mentioned, plantains have a different texture then Bananas, so therefore are peeled a bit differently. Peel Plantain by cutting of both ends, and then slicing gently longway down the seems of the banana. Enough to cut through the skin, but not through the plantain.
Make sure you have a nice yellow or darkened skin on the plantain. The darker they are, the more the starches have formed to sugars, and will give a sweeter taste vs a starchy taste.
1) Peel plantains peeled plantain and slice it into pieces. (You can lightly boil the plantains for 10 min or so, and they are easier to peel and also result in a slightly better textured plantain in the end.
2a) Pre-heat pan on medium to medium-low (err on caution of med low vs med high, as sugary foods can burn easily)
2b) While pan is pre-heating, Mix cinnamon and sugar contents in a bowl.
3a) slice the plantains. You can slice them in half and then legnthwise (resulting in 4 larger pieces per plantain) or cut them at a slant in 1/2" thick pieces, resulting in more plantains at a smaller size.
4) Either dip the slices into bowl or shaker bag (if you boiled the bananas lightly then mixing in a bowl might be best)
and coat with sugar/cinnamon mix
5) Once pan is pre-heated, add tsp of vanilla extract
6) cook approx 3-4 min on each side.
Serve while hot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 86 | ||
Calories from Fat: 25 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 23.6mg | 1 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 14.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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