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What are plantains?
Plantains are not bananas, they are related to bananas.
Plantains are larger, starchier and are typically eaten cooked, fried, boiled or baked.
Bananas are sweeter and typically eaten raw.
Plantains are popular in the Caribbean and in West Africa. I grew up eating plantains and its still a favorite in my home.
I decided to bake them instead of frying. Fried plantains are a popular part of my Jamaican cuisine.
Plantains are sold in most supermarkets in the International section of the supermarkets here in the USA. It is typically larger than bananas.
I love to serve it with my Instant Pot Pinto Beans, Vegan Brazilian Black Bean Stew, or my Chickpea Stew recipe.
How To Bake Plantains
- To make baked plantains, make sure your plantains are very ripe, yellow with black spots as shown in the photo above and not green. They should give slightly when pressed and not be firm.
- Peel plantains by cutting the ends off the plantain, cut through the peel from vertically then remove the peel.
- Make diagonal slices about 1/2 inch thick.
- Place slices on a sprayed baking sheet.
- Spray cooking oil on top of the plantain slices.
- Bake in a preheated oven at 425 degrees F, until golden brown for 20 minutes turning halfway.
Health Benefits of Baked Plantains
There are only 109 calories in 1 oven baked plantains, they are a good source of Vitamin A, potassium, magnesium, and Vitamin B6. Check out more on the health benefits of plantains.
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Categories
- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: Jamaican
Nutrition
(Per 100g)- Energy: 109 kcal / 456 kJ
- Protein: 1 g
- Carbs: 28 g
Cook Time
- Preparation: 5 min
- Cooking: 20 min
- Ready in: 25 min
- For: 4 Servings
Ingredients
- 2 medium ripe plantains
- cooking spray
Instructions
- Preheat oven 425 degrees F. Lightly spray parchment lined cookie sheet and set aside.
- Using a knife remove the peel of the plantain by cutting off the ends then cut through the skin lengthwise. Remove the skin and slice diagonally into 1/2 inch slices.
- Place slices in a single layer on a cookie sheet, spray the top of plantains with cooking spray and bake for 20 minutes, turning halfway or until plantains are golden brown.
One of my favorites dishes. Thanks for sharing
Hi Michelle You may have forget to explain that this plantains also came from South America, Colombia, Ecuador, Peru and as a native from Colombia I use them all the time and in different ways, yours is a good one and sometimes I put in top a small piece of cheese before take them out the oven, really delicious.
Beatriz, that’s right, I’m so sorry for not mentioning South America. Ooh sounds yummy, I have sliced vegan cheese so I’m definitely going to try your version. Thank you for sharing!
Thank you for the recipe. I have 4 red-skinned bananas friend from El Salvador said are like plantain. They are very ripe, but firm, and I will try this tonight. However, I will brush the slices with melted butter or coconut oil. I love plantain, but frying them is too much work! I will rate this now as I’m sure they will be delicious.
Ooh lovely Irene, the red skin ones are great. I hope you enjoy!
Hello from germany and thanks for this recipe!
Always looking for new recipes to try and I had plantains in the states and loved them. Recently they have hit the stores here and I am looking forward to trying your recipe!
Northlight, greetings from Florida, I’m so happy you are getting plantains in the stores there now. I hope you enjoy my recipe.
in Belize for a couple months and used this recipe to make my new night time snack. Worked really well – over and over again. Thanks very much!
Gail, I hope you are having an awesome time in Belize, I’m so happy you are enjoying it.
I need to change not just my eating habits, but other members in my family who I cook for with very high cholesterol, but very stubborn in their eating habits. So it’s more on the cholesterol than gluten free that I am looking for. I have to introduce without them knowing and they are very picky on what they eat. However they will try just about anything I place in front of them. I really cannot rate the receipe until I have tried it. Looks and sounds delicious thogh.
I love your mission, hope you try it.
I love your mission. Thank you! I’m looking at cooking below 175 degrees so we don’t kill all the enzymes to digest our food.
Thank you, love, yes the enzymes are good but there are some vegetables that are better cooked. Also grains, legumes need to be cooked. Read these for more explanation https://www.delish.com/cooking/g4762/vegetables-that-are-healthier-cooked/ and https://www.sciencedirect.com/science/article/pii/S1878450X15000207
My family and I have recently started trying new foods, including plantains ;) and they are so delicious! Thank you for the recipe.
Lydia, I’m so happy you and your family love the recipe. Thank you for sharing your feedback.
Two words: game changer! Thank you for this. I baked it while I made some stew peas (Trini style) and doused them in that out of the oven and voila! A masterpiece! Never again will I stand by that stove frying plantain!!
V H, I love the term you use to describe it. I can’t wait to check out Trini Style stew peas. Thank you for your feedback.
My new favorite way to make plantains. So good, we enjoyed it!
Carolyn, I’m so happy you love it. Thank you for your feedback.
What am I unable to print recipes?
Dorothea, I’m not sure why you aren’t able to print. I just printed a recipe from my laptop. I will send a message out to my web developer. Sorry for the inconvenience. Are you able to do a screenshot?
Easy and quick
Jb thank you, I’m happy you enjoy it.
Excellent
Thank you.
These did NOT work for me… Let me back up…. I had to change it a bit because I didn’t have oil spray, and I used a SilPat instead of parchment paper. Add to that, that my plantains were a little over ripe, which is why I think they ended up being a little soggy. They crisped up on one side and went to mush on the other. That being said I’m still giving this recipe 5 stars, it was an ooey gooey delicious mess that didn’t involve the smell of frying oil in my house. I will repent and, like a saint, follow the recipe to the letter next time, hopefully with better results. Cheers and thank you!
Aww Kit, yes I believe that overripe plantains would definitely end up soggy. You could have brushed it with oil instead. Thank you for sharing your feedback, I really appreciate it.
Hi, Thank you for the recipe… I found it half way through cooking up some sliced plantains that were very ripe, black in exterior color but golden inside. I sprayed them with avocado coconut oil and wanted to upload photo. My fam said they tasted like candy.
Julia, that’s so wonderful. I’m so happy you and your family enjoyed it.
I was looking for Jamaican Vegan recipes and found your website. I love it and cannot wait to try out the recipes I found.
Welcome Sandy, I’m so happy you found my website. I do have lots of recipes for you to try and hope you enjoy them.
Nice
Thank you Amoah.
Just made them. Brushed cookie sheet with coconut oil & the tops of each slice. Followed receipt and turned halfway thru. DELICIOUS! Now I can enjoy guilt-free
Carrie, I’m so happy you enjoyed my baked plantain recipe! Thank you for sharing your feedback.
Hello Michelle, I am happy that I found your recipe to bake plantains. I always fried them in butter, and I know that’s not the healthiest way to cook. I made the plantains this evening and they came out ok, just a little overdone (my fault for not taking them out of the oven sooner). They took a while to brown and after I turned them over, the other side browned faster. Was it ok to use Pam as the spray, or would you recommend something else?
Thanks :-)
Laura, I’m so happy you found my website. Sometimes it depends on how ripe your plantain is for it to brown, the riper it is the quicker it cooks. For cooking spray, I use a coconut oil one from Trader Joe’s or more times I just brush lightly with avocado oil.
Thanks! I’m trying again when my new plantains ripen. I have avocado oil, but I will look for a coconut oil spray.
Just made this tonight and it turned out perfect! Love that I can make a quick, easy snack that is sweet and still healthy. Thanks! Looking forward to trying other recipes on your site.
Thank you Nicole for sharing your outcome, I’m so happy you enjoyed it.
Such an easy recipe but tasted so good, thank you for the method.
You are welcome, I’m so happy you loved it.
These worked great in my air fryer. I sprinkled a little mild sriracha over the slices and sprayed them really lightly with with canola oil, then baked them at 400 deg. for 20 min, shaking them once at 10 min. Absolutely delicious.
Roma that’s great to know, thank you for sharing with us. I’m definitely going to try.
Hi Michelle! I’m Jamaican too, I teach women meditation and spiritual methods for healing anxiety. AND I love healthy food as a yoga teacher too. Thanks I grew up frying plantains so now gonna see how this comes out. Thanks for all you do! Do u have a Youtube channel? I’m looking for potential collabs- whcih helps build YT channel.
Hello Kala, it is so nice to meet you. Thank you for visiting my site, my YouTube channel needs a lot of work, I plan to improve as soon as time permits me. Please stay in touch.
Thank you for all you do
You are welcome Sheree, thank you for your feedback.
Great tasty and light – thank you!
Thank you for your feedback Maria, I’m happy you enjoyed it.
I’d sliced them too thinly, but they were delish!
I’m happy you enjoyed them even though they were sliced thinly, thank you for your feedback!
Thanks for the great recipes
Thank you Sharon, I appreciate your kind words.
Really enjoy your recipes. Was lost without it, since my girl became vegetarian. Thanks again.
Kelly, I’m so happy you are enjoying my recipes and you came to let me know. You have encouraged me. I’m happy your girl has decided to be a vegetarian.
Hi Michelle, I just found your web site and I LOVE it. The plaintains I see in my grocery store are usually green, will they ripen if I leave them out on the counter? And in approximately how many days? Thanks.
Thank you, Annu, welcome. Yes, they will ripen in a week or two, depending on how green they are. Try to purchase the ones that have at least started turning yellow so you don’t have to wait that long. I have some that are green so I’ll do a recipe for green ones if time allows.
Thanks Michelle. Will do :)
So, finally the plaintains I bought 2 weeks ago ripened, and I just baked them. I believe I baked them a bit longer than Michelle suggested, so they are more carmelized, but still very delicious. And so sweet. Nature’s candy. Thank you Michelle for the recipe. Next step, black beans and rice :)
Hi Michelle, will placing the plantains in a brown paper bag help ripen them like it does some other fruits?
Yes that will but the fastest way is to put them out in the sunlight or close by a window where direct sun is.
Michelle Blackwood, thank you for your blog post.Really thank you! Awesome.
Andy, you are welcome.