I love bananas, but I can hardly stand the smell of a banana that has just started to brown. My view of plantains on the other hand is, the blacker the better!
Plantains actually aren’t at their peak of ripeness until the skins have turned almost completely black. This is when they get nice and sweet and less “potato-y”.
Sauteing them on the stove with some brown sugar turns them more into a dessert than a side dish. If you want a good side dish of plantains though, be sure to check out my post on Cinnamon Plantain “Chips”. They are not as sweet and a little lower maintenance since they go into the oven and don’t have to be constantly moved around.
However, I feel that these tasty morsels are worth the constant attention they require. Try them out and you will likely agree :).
Sweet Caramelized Plantains
- 2 very ripe Plantains
- 1 ½ TBSP Olive Oil
- 1-2 TBSP Brown Sugar
Slice your plantains into 1-inch thick slices. Heat olive oil over medium-high heat. Place the slices in a pan and sprinkle with brown sugar. Cook until they start to brown (about 6 minutes) then flip and continue cooking, stirring almost constantly as the sugar can cause them to burn. Cook until they are browned and caramelized on all sides.