Ella Walter
Baked plantain is a delicious, healthy alternative to frying, using hardly any oil to achieve a similar result. Plantains are a staple in Jamaican cuisine and are also widely used by the African, Caribbean and Latino populations. They are a cousin of the banana, but tend to be larger and starchier. As plantains ripen from green to yellow, they become sweeter. This recipe will show you how to make perfectly pan-baked plantain with a crispy exterior and a soft, creamy interior.
How to Pan-Bake Plantain
| Characteristics | Values |
|---|---|
| Oven temperature | 425 °F (218 °C) or 450 °F |
| Baking time | 20 minutes maximum |
| Baking sheet | Line with parchment paper |
| Plantain preparation | Peel and cut into 1/4-inch or 1/2-inch thick slices |
| Oil | Olive, avocado, coconut, or another neutral cooking oil |
| Seasoning | Salt, cinnamon, nutmeg, cumin, cayenne pepper, garlic powder |
| Ripeness | Yellow with dark spots or yellow-black for sweetness |
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What You'll Learn
Choosing the right plantain: ripe vs unripe
Plantains are a staple food in many tropical regions, including the Caribbean, Latin America, and West and Central Africa. They are a good source of potassium, vitamins, and fiber, and are naturally sweet. Plantains are similar to bananas, but larger, with a thicker peel, and are starchier. As such, they are typically eaten cooked.
When choosing a plantain, it is important to consider the desired level of ripeness, as this will impact the flavor and texture of the fruit. There are four main stages of ripeness: green, semi-ripe, ripe, and very ripe. Green plantains are unripe, harder, and starchier, with a taste comparable to potatoes. They are often used for frying, as they can hold their shape and will not turn mushy. As plantains ripen, they become softer and sweeter, and their starch turns to sugar.
Ripe plantains are yellow with brown or black spots, and have a stronger yellow hue. They are sweeter and softer than unripe plantains and are well-suited for baking, as their natural sweetness shines through. Overly ripe plantains can become too soft and mushy, and may be better suited for recipes like fritters, plantain cakes, or pancakes.
When choosing a plantain, it is also important to consider the desired level of sweetness and texture for your dish. If you prefer a less sweet plantain, choose one that is still mostly yellow with only a few spots. If you want a sweeter, softer plantain, choose one that is more brown or black. Touch is also a good indicator of ripeness; ripe plantains should have a little give when squeezed, but should not be squishy or hard.
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How to peel and slice plantains
Plantains are a versatile ingredient used in various cuisines around the world. They are a member of the banana family and can be used in all stages of ripeness, depending on the recipe. However, unlike bananas, they must always be cooked and never eaten raw.
Peeling a plantain can be tricky, especially if it is green or yellow. Ripe plantains are a lot easier to peel, as the skin will come off easily, much like a banana. To peel a plantain, start by bringing it to room temperature, as cold temperatures can make it harder to peel. Then, follow these steps:
- Place the plantain on a cutting board.
- Cut off the ends of the plantain and discard them.
- Hold the plantain firmly and use the tip of a knife to slit the peel along its length. Be careful only to cut as deep as the peel is thick and avoid cutting into the flesh.
- Make a cut in the middle around the circumference of the plantain.
- If you have a green plantain, you may need to slide the knife just under the edge of the peel to loosen it without cutting into the flesh.
- Remove the peel by peeling it side to side rather than lengthwise. It will come off in sections, and you may need to use the knife to loosen it from the flesh.
Once you have peeled your plantain, you can slice it as desired. Plantains can be sliced into discs or thick or thin slices, depending on the recipe. For example, if you are making plantain chips, you would want to slice the plantain thinly and uniformly. On the other hand, if you are baking or frying plantain slices as a side dish or snack, you might prefer thicker slices to ensure a soft, sweet centre.
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The best oils for pan-baking plantains
Plantains are a versatile ingredient, used in everything from stews to porridge, and they are especially delicious when baked or fried. While frying is a quicker method, baking plantains is healthier as it requires much less oil. When pan-baking plantains, you can use any oil with a high smoke point, such as olive, coconut, avocado, canola, vegetable, or grapeseed oil.
When choosing an oil for pan-baking plantains, it is important to consider the smoke point, which is the temperature at which an oil begins to break down and produce smoke. Oils with a high smoke point, such as those mentioned above, are suitable for baking plantains as they can withstand higher temperatures without burning.
In addition to the smoke point, you may also want to consider the flavour of the oil. For example, coconut oil can add a nice flavour to plantains, and some people also like to fry plantains in butter for extra flavour. If you want to add some extra spice to your plantains, you can add a crushed garlic clove or two to the frying oil.
When pan-baking plantains, it is also important to use a non-stick pan to prevent the plantains from sticking to the pan. You should also use just enough oil to coat the bottom of the pan, as using too much oil can result in soggy plantains.
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How long to bake plantains
Baked plantains are a healthier alternative to frying, with a slight crisp on the outside and a soft, tender interior. The baking time depends on the size and ripeness of the plantains. Ripe plantains are sweeter and perfect for baking, while green plantains are starchy and not sweet.
To bake plantains, preheat your oven to 425° F. Peel the plantains and cut them into 1/2-inch diagonal slices. Place the slices in a single layer on a lined baking sheet and coat them with a small amount of oil or cooking spray. Sprinkle with salt, if desired. Bake for 15 minutes, then turn each slice over and bake for another 10-15 minutes, until golden brown and tender. The total baking time is around 25-30 minutes.
You can also bake plantains with the skin on, but the baking time may vary. Baked plantains can be served as a side dish or snack and are perfect for dipping in sauces. They can also be stuffed with meat or avocado for a more filling option.
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Serving suggestions and sauces
Baked plantain slices are great for dipping in a variety of sauces. They can be served as a side dish or enjoyed as a healthy snack.
The sweetness of ripe plantains creates a perfect salty-sweet snack. You can also try adding cinnamon and nutmeg to the plantains. For a spicy kick, sprinkle on some cumin, cayenne pepper, and garlic powder.
For a refreshing summer treat, serve the plantains at room temperature or cooled. They can be stored in an airtight container in the fridge for up to a week.
Some sauces that pair well with baked plantains include:
- Garlic and lime crema with cayenne and cilantro
- A spicy or garlicky crema or aioli
- Salsa
- Chocolate or dulce de leche
- Vanilla ice cream
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Frequently asked questions
Plantains start to ripen when their skins turn from green to bright yellow. As they ripen further, the skin turns darker yellow with black spots. The darker the skin, the sweeter the plantain.
Preheat your oven to 425 °F. Peel the plantains and cut off the ends. Then, cut the plantains into 1/4-inch to 1/2-inch thick slices. Place the slices on a parchment-lined baking sheet, brush or toss them with oil, and sprinkle with salt if desired.
Bake the plantains for a total of 20 minutes, flipping them halfway through, or until they are golden brown and slightly caramelized.
