Ever find yourself staring at those ripe plantains in the grocery store, wondering what magic you could create beyond simple frying? Get ready to transform this humble fruit into incredible baked treats—from fluffy muffins to golden empanadas. These 26 delicious recipes will turn your kitchen into a plantain paradise, perfect for breakfast, dessert, or anytime you crave wholesome, comforting goodness. Let’s get baking!
Spicy Baked Plantain Chips
Kick your snack game up with these crispy, spicy baked plantain chips. They’re the perfect crunchy fix when you’re craving something bold. Forget store-bought—these homemade chips deliver serious flavor and texture.
Ingredients
– 3 large green plantains
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tsp salt
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Peel the plantains by cutting off both ends and making three shallow lengthwise cuts through the skin.
3. Slice the peeled plantains into 1/8-inch thick rounds using a mandoline for even thickness.
4. In a large bowl, toss the plantain slices with 2 tablespoons of olive oil until evenly coated.
5. Combine 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt in a small bowl.
6. Sprinkle the spice mixture over the oiled plantain slices and toss thoroughly to coat every piece.
7. Arrange the seasoned plantain slices in a single layer on the prepared baking sheets, ensuring they don’t overlap.
8. Bake for 15-18 minutes, flipping the chips halfway through baking time.
9. Check for doneness—the chips should be golden brown and crisp around the edges.
10. Remove from oven and let cool completely on the baking sheets, which helps them crisp up further.
Brace yourself for that satisfying crunch and spicy kick. These chips deliver a perfect balance of heat from the cayenne and smoky depth from the paprika. Serve them alongside guacamole or crumble over tacos for an extra texture boost.
Baked Plantain and Black Bean Enchiladas
Fork over those boring dinner routines because these baked plantain and black bean enchiladas are about to become your new obsession. Imagine sweet, caramelized plantains mingling with smoky black beans, all wrapped in soft tortillas and smothered in zesty enchilada sauce. This vegan-friendly twist on a classic delivers serious flavor with minimal effort.
Ingredients
– 2 large ripe plantains
– 1 (15 oz) can black beans, drained and rinsed
– 8 (6-inch) flour tortillas
– 2 cups red enchilada sauce
– 1 cup shredded vegan cheese
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Peel and slice the plantains into 1/4-inch thick rounds.
3. Heat olive oil in a large skillet over medium-high heat.
4. Arrange plantain slices in a single layer and cook for 3-4 minutes per side until golden brown and caramelized.
5. Transfer cooked plantains to a plate and mash roughly with a fork, leaving some chunks for texture.
6. In the same skillet, combine mashed plantains, black beans, cumin, and smoked paprika.
7. Cook the filling mixture for 2-3 minutes until heated through and fragrant.
8. Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
9. Spoon 1/3 cup of the plantain-bean mixture onto each tortilla.
10. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
11. Pour remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
12. Sprinkle vegan cheese evenly over the top.
13. Cover the dish with aluminum foil and bake for 20 minutes.
14. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
15. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
16. Garnish with fresh cilantro.
Every bite delivers an incredible contrast between the sweet, tender plantains and the earthy black beans, all wrapped in saucy, cheesy perfection. Enjoy them straight from the baking dish or get creative by serving alongside avocado crema and pickled red onions for extra zing. These enchiladas maintain their fantastic texture even when reheated, making them ideal for meal prep throughout the week.
Savory Baked Plantain Casserole
Ready to transform basic plantains into a showstopping side dish? Ripe plantains caramelize into sweet perfection while savory spices create addictive layers. This baked casserole delivers restaurant-quality flavor with minimal effort.
Ingredients
– 4 large ripe plantains
– 2 tablespoons olive oil
– 1 large yellow onion
– 3 cloves garlic
– 1 red bell pepper
– 1 pound ground beef
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon cumin
– 1/2 teaspoon black pepper
– 1 teaspoon salt
– 1 cup shredded cheddar cheese
– 1/2 cup chicken broth
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Peel the plantains and slice them into 1/2-inch thick rounds.
3. Arrange the plantain slices in a single layer on a baking sheet.
4. Brush both sides of the plantains with 1 tablespoon of olive oil.
5. Bake the plantains for 15 minutes until lightly golden and slightly softened.
6. While plantains bake, dice the onion and mince the garlic cloves.
7. Core and dice the red bell pepper into 1/4-inch pieces.
8. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
9. Add the diced onion and cook for 3 minutes until translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Add the diced red bell pepper and cook for 2 minutes until slightly softened.
12. Add the ground beef to the skillet, breaking it up with a wooden spoon.
13. Cook the beef for 6-8 minutes until no pink remains, stirring frequently.
14. Drain any excess grease from the skillet.
15. Stir in the smoked paprika, dried oregano, cumin, black pepper, and salt.
16. Remove the skillet from heat and let the mixture cool slightly.
17. Layer half of the baked plantains in the bottom of the prepared baking dish.
18. Spread the entire beef mixture evenly over the plantain layer.
19. Top with the remaining plantain slices in an even layer.
20. Pour the chicken broth evenly over the entire casserole.
21. Sprinkle the shredded cheddar cheese over the top layer.
22. Cover the dish with aluminum foil and bake for 20 minutes.
23. Remove the foil and bake for another 10 minutes until cheese is bubbly and golden.
24. Let the casserole rest for 5 minutes before serving.
25. Garnish with chopped fresh cilantro just before serving.
Caramelized plantains create a sweet contrast against the savory spiced beef, while melted cheese adds creamy richness. Serve this casserole alongside a crisp green salad for balanced meals, or scoop it into tortillas for next-day plantain tacos. The layers hold their texture beautifully, making it ideal for potlucks and family dinners alike.
Baked Plantain and Chickpea Patties
Viral-worthy plantain patties are here to revolutionize your meal prep game. These golden discs pack protein punch with chickpeas and deliver sweet-savory perfection. Get ready for your new favorite freezer-friendly staple.
Ingredients
– 2 large ripe plantains
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt
– Cooking spray
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel plantains and cut them into 1-inch chunks.
3. Place plantain chunks on the prepared baking sheet and bake for 20 minutes until fork-tender.
4. Transfer baked plantains to a large mixing bowl and mash thoroughly with a fork.
5. Add chickpeas to the bowl and mash until about 75% broken down, leaving some texture.
6. Mix in breadcrumbs, red onion, garlic, olive oil, cumin, smoked paprika, black pepper, and salt until fully combined.
7. Use a 1/4 cup measuring cup to portion the mixture into 8 equal patties.
8. Shape each portion into 1/2-inch thick patties with your hands, pressing firmly to prevent crumbling.
9. Arrange patties on the parchment-lined baking sheet and lightly spray both sides with cooking spray.
10. Bake for 15 minutes, then carefully flip each patty.
11. Continue baking for another 10-12 minutes until golden brown and crisp around the edges.
12. Remove from oven and let rest for 5 minutes before serving.
Golden and crisp outside with a tender, slightly sweet interior, these patties deliver satisfying texture contrast. Their earthy cumin notes balance beautifully with the plantain’s natural sweetness. Stack them high on brioche buns with avocado crema or crumble over grain bowls for instant elevation.
Stuffed Baked Plantain Boats
Ready to transform basic plantains into a showstopping meal? Ripe plantains become edible boats stuffed with savory goodness. These stuffed baked plantain boats deliver maximum flavor with minimal effort.
Ingredients
– 4 large ripe plantains (yellow with black spots)
– 1 lb ground beef (85% lean)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced yellow onion
– 1/2 cup diced red bell pepper
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut a lengthwise slit down the center of each plantain, being careful not to cut through the bottom skin.
3. Bake plantains for 20 minutes until the skins darken and flesh softens.
4. While plantains bake, heat olive oil in a large skillet over medium-high heat.
5. Sauté diced onion and red bell pepper for 5 minutes until softened.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground beef, breaking it up with a spatula as it cooks.
8. Cook beef for 8-10 minutes until no pink remains, stirring frequently.
9. Drain excess grease from the skillet.
10. Stir in chili powder, cumin, smoked paprika, and black pepper.
11. Gently open the baked plantains by pressing the ends toward each other to create a boat shape.
12. Spoon the beef mixture evenly into each plantain boat.
13. Top each boat with shredded Monterey Jack cheese.
14. Return to the oven and bake for 10 minutes until cheese is melted and bubbly.
15. Remove from oven and let rest for 5 minutes before serving.
16. Garnish with chopped cilantro and dollops of sour cream.
Soft plantain flesh contrasts beautifully with the savory spiced beef filling. The melted cheese creates a creamy texture that balances the slight sweetness. Serve these boats straight from the baking sheet for a fun family-style meal that’s perfect for weeknight dinners or casual entertaining.
Baked Plantain Lasagna
Get ready to revolutionize lasagna night. Golden plantains replace pasta in this Caribbean-inspired bake that layers sweet, savory, and cheesy goodness. Your taste buds won’t know what hit them.
Ingredients
– 4 large ripe plantains
– 1 lb ground beef
– 1 medium yellow onion
– 3 cloves garlic
– 1 (24 oz) jar marinara sauce
– 15 oz ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Peel 4 large ripe plantains and slice them lengthwise into 1/4-inch thick planks.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Arrange plantain slices in a single layer and pan-fry for 2-3 minutes per side until golden brown.
5. Remove plantains and set aside on paper towels to absorb excess oil.
6. In the same skillet, cook 1 lb ground beef over medium heat, breaking it up with a spoon until browned (about 8 minutes).
7. Dice 1 medium yellow onion and mince 3 cloves garlic.
8. Add onion and garlic to the skillet with the beef and cook for 4 minutes until softened.
9. Pour in the entire 24 oz jar of marinara sauce and add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Simmer the meat sauce for 10 minutes to allow flavors to meld.
11. In a separate bowl, mix 15 oz ricotta cheese with 1 large egg until fully combined.
12. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
13. Arrange a single layer of fried plantains over the sauce.
14. Spread half of the ricotta mixture evenly over the plantains.
15. Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer.
16. Repeat layers: meat sauce, plantains, remaining ricotta, and remaining mozzarella.
17. Top with 1/2 cup grated Parmesan cheese.
18. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
19. Remove the foil and bake for another 15 minutes until the cheese is bubbly and lightly browned.
20. Let the lasagna rest for 10 minutes before slicing to allow layers to set.
Expect creamy ricotta and gooey mozzarella between sweet, caramelized plantains that hold their shape beautifully. The savory meat sauce balances the natural sweetness for a truly unique flavor experience. Serve it with a crisp green salad or enjoy leftovers cold—the plantains develop an even richer texture overnight.
Crispy Baked Plantain Fritters
Kick boring snacks to the curb with these golden, crispy plantain fritters. Transform ripe plantains into crave-worthy bites that bake up perfectly crunchy without the fryer drama. Get ready to wow your taste buds in under 30 minutes.
Ingredients
– 2 large ripe plantains
– 1 cup all-purpose flour
– 1/4 cup cornmeal
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 1/4 tsp paprika
– 1 large egg
– 1/4 cup milk
– 2 tbsp melted butter
– Cooking spray
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large ripe plantains and slice them into 1/2-inch thick rounds.
3. In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp paprika until fully combined.
4. In a separate small bowl, beat 1 large egg, then whisk in 1/4 cup milk and 2 tbsp melted butter until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix to keep the batter tender.
6. Dip each plantain round into the batter, coating both sides completely, and let excess drip off.
7. Arrange the coated plantains in a single layer on the prepared baking sheet, leaving space between each one for even crisping.
8. Lightly spray the tops with cooking spray to help achieve maximum crispiness.
9. Bake for 12-15 minutes until the bottoms are golden brown and crispy.
10. Flip each fritter using tongs and bake for another 10-12 minutes until deeply golden and crispy on both sides.
11. Remove from oven and let cool for 2-3 minutes on the baking sheet—they’ll crisp up further as they cool. A final golden crunch gives way to sweet, tender plantain centers that pair perfectly with spicy mayo or cool avocado crema. Serve them stacked high with fresh lime wedges for squeezing, or crumble over salads for instant texture upgrade.
Baked Plantain and Avocado Salad
A baked plantain and avocado salad that transforms simple ingredients into a crave-worthy masterpiece. Get ready for sweet, savory, and creamy textures in every bite—this dish delivers restaurant-quality results with minimal effort.
Ingredients
– 2 large ripe plantains
– 2 ripe avocados
– 1/4 cup red onion
– 1/4 cup fresh cilantro
– 2 tbsp olive oil
– 1 tbsp lime juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Peel 2 large ripe plantains and slice them into 1/2-inch thick rounds.
3. Toss the plantain rounds with 1 tablespoon of olive oil until evenly coated.
4. Arrange the plantains in a single layer on a parchment-lined baking sheet.
5. Bake for 20 minutes at 400°F until the edges are golden brown and crispy.
6. While the plantains bake, dice 2 ripe avocados into 1-inch cubes.
7. Finely chop 1/4 cup of red onion.
8. Roughly chop 1/4 cup of fresh cilantro leaves.
9. Gently combine the baked plantains, diced avocados, chopped red onion, and cilantro in a large bowl.
10. Whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
11. Pour the dressing over the salad mixture and toss gently to coat all ingredients.
12. Let the salad rest for 5 minutes before serving to allow the flavors to meld.
Perfectly balanced between sweet caramelized plantains and creamy avocado, this salad offers contrasting textures that keep each bite exciting. Serve it alongside grilled chicken for a complete meal, or enjoy it as a standalone lunch that feels both nourishing and indulgent.
Baked Plantain Bread Pudding
Grab those ripe plantains and transform them into the ultimate comfort dessert. This tropical twist on classic bread pudding bakes up golden and fragrant—perfect for using up leftover bread and overripe fruit. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 3 large ripe plantains
– 6 cups cubed day-old brioche
– 2 cups whole milk
– 4 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon salt
– 4 tablespoons unsalted butter
Instructions
1. Preheat your oven to 350°F.
2. Peel the plantains and slice them into 1/2-inch thick rounds.
3. Melt 2 tablespoons of butter in a large skillet over medium heat.
4. Arrange plantain slices in a single layer and cook for 3 minutes per side until golden brown.
5. Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.
6. Spread the cubed brioche evenly across the bottom of the baking dish.
7. Layer the caramelized plantains over the bread cubes.
8. Whisk together milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until fully combined.
9. Pour the custard mixture evenly over the bread and plantains.
10. Press down gently with a spatula to ensure all bread absorbs liquid.
11. Let the pudding rest for 20 minutes so the bread fully soaks up the custard.
12. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
13. Cool for 15 minutes before serving.
Nothing beats the contrast of creamy custard-soaked bread against caramelized plantains. The tropical sweetness shines through the warm spices, making this equally perfect for brunch or dessert. Try serving it warm with a scoop of coconut ice cream for an extra indulgent treat.
Sweet and Savory Baked Plantain Tacos
Y’all need to drop everything for these plantain tacos. They mash sweet caramelized plantains against spicy black beans in crispy shells. This mashup will blow your mind in under 30 minutes.
Ingredients
– 2 large ripe plantains
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 8 small corn tortillas
– 1 cup canned black beans, rinsed
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 400°F.
2. Peel plantains and slice them diagonally into 1/2-inch thick pieces.
3. Toss plantain slices with olive oil, chili powder, cumin, and salt in a medium bowl.
4. Arrange plantain slices in a single layer on a baking sheet.
5. Bake plantains for 15 minutes until golden brown and caramelized at the edges.
6. Warm corn tortillas directly on oven racks for 2 minutes while plantains bake.
7. Remove tortillas from oven and place them on a clean surface.
8. Mash black beans slightly with a fork to help them stick to tortillas.
9. Spread 2 tablespoons of black beans evenly over each tortilla.
10. Arrange baked plantain slices over the black beans.
11. Sprinkle 1 tablespoon of Monterey Jack cheese over each taco.
12. Return tacos to baking sheet and bake for 5 minutes until cheese melts completely.
13. Remove tacos from oven and immediately top with chopped cilantro.
14. Squeeze fresh lime juice over each taco before serving.
Nothing beats the crunch of warm tortillas against soft plantains. The sweet-spicy combo makes these perfect for game day or quick dinners. Try stacking them with extra lime crema for maximum flavor explosion.
Baked Plantain and Cheese Empanadas
Kickstart your snack game with these golden pockets of joy. Baked plantain and cheese empanadas deliver sweet, savory perfection in every flaky bite. Get ready to level up your appetizer arsenal.
Ingredients
– 2 cups mashed ripe plantains
– 1 package (14 oz) empanada dough discs
– 1 cup shredded Monterey Jack cheese
– 1 egg
– 1 tablespoon water
– 2 tablespoons melted butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Combine mashed plantains, shredded cheese, salt, and pepper in a medium bowl.
4. Place empanada dough discs on a clean work surface.
5. Spoon 2 tablespoons of plantain-cheese mixture onto the center of each disc.
6. Fold dough over filling to create half-moon shapes.
7. Press edges firmly with your fingers to seal.
8. Crimp sealed edges with a fork for extra security.
9. Whisk egg and water in a small bowl to create an egg wash.
10. Brush each empanada with the egg wash using a pastry brush.
11. Drizzle melted butter over the brushed empanadas.
12. Arrange empanadas on the prepared baking sheet, spacing them 1 inch apart.
13. Bake for 20-25 minutes until golden brown and puffed.
14. Rotate the baking sheet halfway through baking for even browning.
15. Let empanadas cool on the baking sheet for 5 minutes before serving.
Buttery, flaky crust gives way to that magical sweet-savory combo inside. The plantains caramelize beautifully against the melted Monterey Jack. Try dipping them in spicy ranch or serving alongside a crisp green salad for the ultimate snack experience.
Herb-Infused Baked Plantain Wedges
Tired of basic potato wedges? Transform ordinary plantains into crispy, herb-kissed perfection. These golden wedges deliver Caribbean flair with zero frying fuss—your oven does all the work while you reap the rewards.
Ingredients
– 2 large ripe plantains (yellow with black spots)
– 3 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large ripe plantains by slicing off the ends and making a shallow lengthwise cut through the skin.
3. Cut each plantain diagonally into 1/2-inch thick wedges.
4. In a large bowl, whisk together 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Add the plantain wedges to the bowl and toss until evenly coated with the herb mixture.
6. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch.
7. Bake for 15 minutes at 425°F until the bottoms are golden brown.
8. Flip each wedge using tongs and bake for another 10-12 minutes until crispy and deeply golden.
9. Remove from the oven and let rest for 2 minutes on the baking sheet to crisp further.
Dive into wedges that crackle with each bite, revealing tender, sweet interiors beneath their herb-speckled crust. The thyme and smoked paprika create an earthy-sweet harmony that pairs brilliantly with creamy avocado dip or spicy mango salsa. Serve them stacked high with lime wedges for squeezing—they disappear faster than you can say “plantain perfection.”
Baked Plantain and Coconut Cake
TikTok just discovered the ultimate tropical dessert hack. Transform simple plantains into this moist, fragrant cake that’s naturally sweet and dairy-free. Get ready for your kitchen to smell like a Caribbean bakery.
Ingredients
– 2 cups mashed ripe plantains
– 1 cup coconut milk
– 2 large eggs
– 1/2 cup coconut oil
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, mash 2 cups of ripe plantains until smooth with only small lumps remaining.
3. Add 1 cup coconut milk, 2 eggs, 1/2 cup melted coconut oil, and 1 cup sugar to the mashed plantains.
4. Whisk the wet ingredients together until fully combined and slightly frothy.
5. In a separate bowl, combine 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
6. Gradually fold the dry ingredients into the wet mixture until just incorporated—don’t overmix.
7. Gently stir in 1/2 cup shredded coconut until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
11. Allow the cake to cool completely before slicing.
Serve this cake slightly warm to experience its incredible moist, dense texture that melts in your mouth. The caramelized plantain flavor pairs beautifully with the tropical coconut notes, creating a dessert that feels both comforting and exotic. Slice it thick for breakfast with coffee or top with toasted coconut flakes for an elegant presentation.
Baked Plantain with Spicy Tomato Sauce
Viral food trends come and go, but this baked plantain with spicy tomato sauce delivers serious staying power. Transform humble ingredients into a vibrant, satisfying meal that balances sweet, spicy, and savory in every bite.
Ingredients
– 2 large ripe plantains
– 2 tbsp olive oil
– 1/2 tsp salt
– 1 medium yellow onion
– 2 garlic cloves
– 1 tbsp tomato paste
– 1 14.5-oz can crushed tomatoes
– 1/2 tsp red pepper flakes
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro
Instructions
1. Preheat your oven to 400°F.
2. Peel 2 large ripe plantains and slice them diagonally into 1/2-inch thick pieces.
3. Arrange plantain slices in a single layer on a baking sheet.
4. Drizzle 2 tablespoons of olive oil evenly over the plantains.
5. Sprinkle 1/2 teaspoon of salt over the oiled plantains.
6. Bake at 400°F for 20-25 minutes until golden brown and caramelized at the edges.
7. While plantains bake, finely dice 1 medium yellow onion.
8. Mince 2 garlic cloves.
9. Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil.
10. Sauté the diced onion for 5-7 minutes until translucent and lightly browned.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Stir in 1 tablespoon of tomato paste and cook for 2 minutes to deepen the flavor.
13. Pour in 1 14.5-ounce can of crushed tomatoes.
14. Add 1/2 teaspoon of red pepper flakes and 1/4 teaspoon of black pepper.
15. Simmer the sauce for 10-12 minutes until slightly thickened.
16. Chop 1/4 cup of fresh cilantro.
17. Stir half of the chopped cilantro into the finished sauce.
18. Arrange the baked plantains on a serving platter.
19. Spoon the spicy tomato sauce over the plantains.
20. Garnish with the remaining fresh cilantro.
Fantastic texture contrast emerges between the caramelized, tender plantains and the vibrant, chunky tomato sauce. The natural sweetness of baked plantains perfectly balances the spicy, savory sauce. Serve this over rice for a complete meal, or enjoy as a standout appetizer that will have everyone asking for the recipe.
Nutty Baked Plantain Granola Bars
Hear me out: these Nutty Baked Plantain Granola Bars will change your snack game forever. They’re crunchy, naturally sweet, and packed with energy-boosting ingredients. Whip up a batch today and thank me later.
Ingredients
– 2 cups rolled oats
– 1 cup mashed ripe plantains
– 1/2 cup chopped walnuts
– 1/2 cup chopped almonds
– 1/4 cup honey
– 2 tbsp coconut oil
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine 2 cups rolled oats, 1/2 cup chopped walnuts, 1/2 cup chopped almonds, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. In a separate bowl, mash 1 cup ripe plantains until smooth—this adds natural sweetness without refined sugar.
4. Add 1/4 cup honey, 2 tbsp melted coconut oil, and 1 tsp vanilla extract to the mashed plantains, stirring until fully blended.
5. Pour the wet mixture into the dry ingredients and mix thoroughly to coat everything evenly.
6. Press the mixture firmly into the prepared pan using the back of a spatula—this ensures the bars hold together after baking.
7. Bake for 25–30 minutes at 325°F, or until the edges turn golden brown and the center feels set to the touch.
8. Let the granola bars cool completely in the pan on a wire rack before slicing into bars. Never skip this step—it prevents crumbling!
Now you’ve got chewy, nutty bars with a hint of caramelized plantain sweetness. Nosh on them straight from the fridge for a firmer bite, or crumble over yogurt for a breakfast upgrade.
Baked Plantain and Quinoa Salad
Unlock your new favorite lunch with this vibrant baked plantain and quinoa salad. Transform simple ingredients into a flavor-packed bowl that’s perfect for meal prep. Get ready to impress your taste buds and your Instagram feed.
Ingredients
- 2 ripe plantains
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
Instructions
- Preheat your oven to 400°F.
- Peel the plantains and slice them into 1/2-inch thick rounds.
- Toss the plantain slices with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Arrange the plantains in a single layer on a baking sheet lined with parchment paper.
- Bake for 20 minutes, flipping halfway through, until golden brown and caramelized at the edges. Tip: Don’t overcrowd the pan—this ensures even crisping.
- While the plantains bake, rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer.
- Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
- Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes to steam. Tip: Letting it rest fluffs the quinoa perfectly without stirring.
- Fluff the cooked quinoa with a fork and transfer it to a large bowl.
- Add 1/4 cup of lime juice, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the quinoa, and toss to combine.
- Fold in 1/4 cup of chopped cilantro and 1/4 cup of diced red onion.
- Gently mix in the baked plantains just before serving. Tip: Add plantains last to keep them crisp against the fluffy quinoa.
Vivid colors and textures make every bite exciting—creamy plantains, fluffy quinoa, and zesty lime create a balanced, satisfying dish. Serve it warm with grilled chicken or chill it for a refreshing next-day lunch that holds up beautifully.
Baked Plantain and Peanut Sauce Wraps
Haven’t tried baked plantain wraps yet? You’re missing out! These sweet-savory bundles deliver Caribbean-inspired flavor with zero frying drama. Get ready for that perfect crispy-soft combo everyone will obsess over.
Ingredients
– 2 large ripe plantains
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp grated ginger
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 4 large flour tortillas
– 1 tbsp olive oil
– 1/4 cup chopped cilantro
Instructions
1. Preheat your oven to 400°F.
2. Peel 2 large plantains and slice them lengthwise into 1/4-inch thick strips.
3. Arrange plantain strips on a parchment-lined baking sheet in a single layer.
4. Brush plantains lightly with 1 tablespoon olive oil using a pastry brush.
5. Bake at 400°F for 18-20 minutes until edges turn golden brown and centers feel tender when pierced with a fork.
6. Whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper in a small bowl until smooth.
7. Warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Spread 2 tablespoons of peanut sauce evenly across the center of each tortilla.
9. Arrange 4-5 baked plantain strips over the sauce on each tortilla.
10. Sprinkle 1 tablespoon chopped cilantro over the plantains on each tortilla.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
12. Place wraps seam-side down on the baking sheet and return to the 400°F oven for 5 minutes to crisp the tortillas.
These wraps deliver incredible textural contrast—crispy tortilla exterior giving way to soft, sweet plantains and creamy peanut sauce. The spicy-sweet flavor profile makes them perfect for dipping in extra sauce or serving alongside a crisp cabbage slaw for added crunch.
Conclusion
Get ready to transform your kitchen with these incredible plantain recipes! From sweet to savory, there’s something for every baker to love. We hope you’ll try a few favorites, leave a comment sharing which ones you made, and pin this article on Pinterest to spread the plantain love. Happy baking!
