Baked Plantains
Versatile, easy baked plantains are healthier than fried. They’re lightly crispy on the outside with a meltingly soft interior. Enjoy them as is, stuff them, or mash them for a delicious side dish.
Have you ever baked plantains? If not, go for it! These starchy cooking bananas are well-suited for savory dishes that use potatoes. Their slight sweetness also naturally balances spicy, meaty dishes. And overripe plantains are a great substitute for bananas.
Fried plantains are delicious and addictive, especially in the tropics where they’re plentiful and cheap. But baked is even better! And with just enough oil to coat, they’re much healthier. The cooking part is simple: stick it in the oven and get something else done while they bake. Similar to baked potatoes, you can use them like a blank canvas.
The Versatility of Baking Plantains
They’re great on their own, but you can also stuff them, mash them, drizzle hot sauce or maple syrup on them, or slice and use them in lasagna. The greener they are, the better they are for savory dishes, and the riper they get, the better they are for sweets.
Half-ripe plantains are the sweet spot because they can go either way, sweet or savory. I prefer them a little more ripe, but use what you like.
How to Bake Plantains
- Choose the plantains with the desired ripeness. (Photos 1-2)
- Cut off both ends, then slit the plantain lengthwise through the peel and remove it. (Photo 3)
- Bake. Lightly oil the plantain and bake on a foil-lined sheet for about 15 minutes per side or until golden and tender. (Photo 4)
- Serve as is or use it for another recipe. Enjoy!
Tips and Notes
- Pick ripe plantains (yellow with some dark brown spots). The first plantain may need another day or two for more dark spots. It’s still enjoyable for those who like lightly sweet plantains. Great for roasting and serving as a side instead of the fried version. My son prefers the darker one because it’s sweeter and more tender.
- You can also bake plantains with the skin on. However, I prefer peeling them because I love the creamy interior and caramelized exterior.
- Overripe plantains are way too sweet and super mushy for savory recipes. Use them for fritters, cakes, or pancakes instead.
How to Use Baked Plantains
Stuff them with delicious fillings. I’ll give you three ways, but feel free to experiment.
- Ground beef makes an economical and satisfying filling for plantains. So enjoy this perfectly seasoned meaty stuffing.
- Stuffing baked plantains with tender black beans makes a satisfying, vegan meal. Add avocado or guac for healthy fat. The smooth texture complements the other ingredients wonderfully.
- And now for my favorite! Cheese-stuffed plantains loaded with mashed avocados or guacamole. Every forkful is gooey, with a lovely cheese pull every time you dig in, and there’s something buttery about the way the plantain flesh and cheese meld together.
Make Ahead Instructions
Meal prep is a breeze. Bake several plantains at once, then store them in an airtight container for up to a week. Stuff or reheat as many as you need for the meal. They also freeze well for 4-5 months.
More Incredible Plantain Recipes to Try
By Imma
Baked Plantains
Ingredients
- 1 ripe plantain per person
- cooking spray to coat the baking sheet and plantains
Instructions
- Preheat the oven to 400℉ (205℃). Line a baking sheet with foil and spray it with cooking oil.
- Using a sharp knife, cut both ends off the plantain to make it easier to grab the peel. Slit a shallow line down the length of the plantain only as deep as the peel. Remove it by pulling it back.
- Place plantain on the baking sheet and lightly spray. Bake for about 15 minutes, turn, and bake on the other side for another 15 minutes or until golden brown and tender.
- Serve as is or use it for another recipe.
Tips & Notes:
- The recipe is for one plantain per person, so use as many plantains as you need.
- The riper the plantain is, the sweeter it is with a higher sugar content. Yellow ones with a few or many black spots work for this recipe. Green ones will work, but take longer to cook soft. Completely black plantains are too soft for this recipe.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I love plantains, being of Jamaican heritage it is a staple in my kitchen and I’m always looking for new ideas so these will definitely be on my list. I usually bake plantains with the skin on but never thought of stuffing them with meat or avocado
Thank you so much, Gilly. I have plenty of plantains recipes on the blog, you can try some other as well am sure you will love them for sure 🙂
Thank you for The Recipe I Thought they were Only 2ways of Making them This Way Was Easier for Me cuz I Hate Getting POPPED with the Oil when I Fry them but Loved it This is my Go to All Winter cuz it’s SIMPLE and My Husband LIKES them More this Way
Yeah great, sure it’s super easy snacks and you can have them real quick. Thank you for your feedback!
I found out about this recipe 2 years ago and have done it 10 times since highly recommended it
Thank you for your love and support, your words really motivate me to bring more amazing recipes for you guys:)
Plantains are my favourite any how.
Oh, I could eat them every day. 🙂