Original Recipe HERE
I grew to love plantains while living in South Florida. There were several amazing Cuban restaurants in our town, and fried plantains were served with almost every meal. No complaints here.
I've found recipes that talk about serving them with salt, or garlic, or other non-sweet accompaniments. But I can't give up my sweet versions. While they can just be fried in a little butter or oil and are wonderful as-is, I wanted more butter! more sugar! more flavor! more fat!
I served these with dinner because they are fruit - which was a stretch because they really classified as dessert. They would be awesome with some vanilla ice cream. The melt-in-your-mouth plantains with the slightly crispy outside and sweet butter sauce were to die for. I may or may not have literally licked my plate afterward.
3 ripe (almost black) plantains
4 Tablespoons unsalted butter, divided
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon brown sugar
(1) Peel plantains. Slice in half lengthwise; slice in half widthwise (so you have four equal sized pieces).
(2) Melt 3 tablespoons butter in a medium skillet over medium heat. Add plantain slices in an even layer
(3) Allow plantains to saute until dark golden. Flip. Repeat saute.
(4) When plantains have become golden and slightly crispy on each side, remove from heat.
(5) Add remaining tablespoon butter to pan along with cinnamon, vanilla, and sugar. Scrape bottom of pan to remove any plantain bits. Stir sauce; remove from heat when sugar is dissolved.
(7) Serve plantains with sauce drizzled over top.
Kid Participation: None, besides gobbling them up.