Elizabeth Carrion: Baked Sweet Plantains

Plantains are a staple in tropical regions and most of Latin America including Brazil. They’re a great source of potassium and dietary fiber. Green, yellow, fried, baked, boiled, grilled or sauteed, there is not one cooking style that hasn’t been explored with this versatile banana that is treated the same way as potatoes. In this recipe, we kept it very simple in order for you to experience the plantain with most of its true flavor.


• 2  ripe plantains (yellow with black spots is ideal)
• Olive oil spray
• Pinches of cinnamon (optional)
• Pinches of salt (optional)


1. Preheat oven to 400 degrees while preparing the plantains.
2. Peel and slice plantains on an angle about ½ inch thick.
3. Lightly coat non-stick foil or cookie sheet with olive oil pray.  
4. Place sliced plantains on cookie sheet in a single layer.  
5. Spray with olive oil and sprinkle salt and cinnamon.
6. Bake for 12 minutes until golden brown and soft, turning half way.  Serve warm.

Serves 4.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.

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