In the last post, I mentioned that I would drop in over the weekend to share with you a simple new dessert that Logan and I highly enjoyed. A dessert of plantains! Ever since I fell in love with sweet plantains a few weeks ago, we’ve been buying them regularly, letting them get all hideous-looking atop the fridge in unison with the far more aesthetic bananas and avocados.
But they’re not hideous on the inside. Wait – I know this one – don’t judge a book by it’s cover. See? Plantains are so awesome they can teach us life lessons.
Biding by Erin‘s advice to roast plantains, I decided to sprinkle them with a little sugar and cinnamon to make them nice and dessert-y. We also found that they were heavenly eaten with non-dairy cream – I bet they’d be great with a scoop of vanilla ice cream, too.
Ripe plantains are plenty sweet on their own, so I used a minimal amount of sugar. I’m sure you could eliminate it entirely and it would still taste awesome.
Baked Sweet Plantains
2 yellow-black plantains, peeled and sliced into 1-inch rounds (cutting on the diagonal makes for pretty slices)
1 1/2 teaspoons oil or melted margarine
1 teaspoon sugar
1/2 teaspoon cinnamon
Non-dairy cream, for serving
1. Preheat the oven to 400 F and lightly oil a baking sheet. Place the plantains on the baking sheet, drizzle on the oil and sprinkle on the sugar and cinnamon. Toss gently to coat all the plantain slices. Bake for 10-15 minutes, or until the bottom of the slices are golden brown, then flip ’em around and bake for another 10 minutes or so. Remove from the oven, divide between two plates and serve with non-dairy cream.
Have a fabulous Sunday, all!