I'm part of a new group. It's called Sunday Funday. We are a group of food bloggers who believe that Sunday should be a family fun day. Many people still do the family or hearty Sunday dinner, but we can all use new recipes. Every Sunday we share recipes, some fun, some hearty, but they're all great ones. We're always looking for more food bloggers to join in the fun, visit our Facebook group and request to join. Here's the description for this week: "We are all happy to see 2020 in the past. Let's start 2021 off right by staying healthy and putting COVID in behind us. Post a recipe that will help keep your immune system strong."Now that I got that out of the way, let me share a new recipe, well, new to me. I wanted a dessert that was somewhat healthy, not too full of sugar, and one that could be enjoyed throughout the year. A few years ago I bought a little tostone press, called a Tostonera, put it in the cupboard, and forgot I had it. I ran across it a few weeks ago, and bought some Plantains so I could make tostones, using my little tostonera. As it just so happens, the grocery store had Plantains on special the day I was there, and I bought a bunch. Made my tostones and they were good, but I still had a bunch of Plantains left. So I did some searching, and found a few recipes and instructions on how to cook them. And since this Sunday, we were being asked to make a recipe that was good for us: Here's the basic description; "We are all happy to see 2020 in the past. Let's start 2021 off right by staying healthy and putting COVID in behind us. Post a recipe that will help keep your immune system strong."I wanted to bake some and found a recipe here at Bon Appetit. I now had the correct name for them, but I wanted to learn more and found a recipe and directions here and here. And then I found the motherlode. There are so many recipes and ways to cook plantains here. I was inspired by all of them. And then I did my riff. I peeled and cut two of the ripest plantains up. They were the blackest of the bunch I bought, which equates to ripeness. They're not a banana, you want the peels to be black especially since the amount of black on the peel equates to ripeness. I peeled the ripest of the ones I bought. To peel a plantain, or how I peel a plantain. I cut the ends off, then cut a slit the length of the plantain, and get my thumb in there, and separate the peel from the fruit and pull it off. As you can see, this one wasn't the ripest. but it still worked well. I baked them with a drizzle of ghee and maple syrup whisked together and a sprinkle of raw sugar on top. OMG, was it good. Pardon the poor picture here, but this is how they looked when I pulled them out of the oven after 45 minutes. I actually let them bake an additional 10 minutes or so. The oven caramelized them, along with the raw sugar and maple syrup. I had enough for dessert and breakfast the next day. And felt rather virtuous eating both. They have loads of Vitamin A, C, B6 and potassium. They're also a complex carbohydrate which means they won't shoot your blood sugar sky high and in fact will keep you full and satisfied for awhile.
PrintWith ImageWithout ImageBaked Plantains (Plátanos Maduros Horneados)Yield: 2Author: Sid's Sea Palm CookingPrep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 MPlantains are so good when baked with a just a touch of added sugar and butter.Ingredients2 plantains, peeled and cut into coins, on a slant to get more surface area.2 + teaspoons raw sugar2 tablespoons ghee, melted (you can also use coconut oil if desired)2 tablespoons maple syrupnon stick spray for panInstructionsPeel and cut the plantain into coins. I cut them on a slant, to get more surface area. Preheat oven to 400 degrees. Melt the ghee and add to the maple syrup and whisk together. Place the plantain coins in a single layer in a pan that has been sprayed with a non stick spray. Dab or pour the butter/maple syrup mixture evenly over the plantain slices.Sprinkle as evenly as possible with the raw sugar.Bake at 400 degrees for 45-55 minutes or so. The plantains will have turned a lovely golden brown color.Serve as a dessertSimilar RecipesPork with Rice and Plantain (and fresh figs)Pabellon Criollo (Venezuelan shredded beef)https://www.sidsseapalmcooking.com/2021/01/baked-plantains-platanos-maduros.htmlPlantainsDessert, Side Dish, Sunday FundayCuban
Baked Plantains (Plátanos Maduros Horneados) from Sid's Sea Palm Cooking Butternut Squash Blender Soup by Veggies First Then Dessert Caprese Stuffed Roasted Eggplant from Food Lust People Love Fresh Turmeric & Chia Seed Pudding by Sneha's RecipeHealthy Easy Immune Boosting Smoothie from Making Miracles Kadha (Herbal Drink for cold and fever) from Cook with Renu Immune-Boosting Bean Soup by Culinary Adventures with Camilla Misir Wot (Ethiopian Lentils) from Palatable Pastime Roasted Chicken with Greek Salsa by A Day in the Life on the FarmSmoky Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof. Check out my cookbooks on Amazon. You can also email me at
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