Banana’s Big Brother Turns Sweet and Velvety

It’s ironic how we limit bananas to just dessert or breakfast. Hold on! Add one beauteous flavor by using plantains—another member of the banana family. This is a major food around the warmer climes of the world. There are two ways to serve plantains: savory and sweet. For this recipe we get them to the edge of compost-ready to yield the sweetest dish.

I buy plantains and let them hang out for a couple weeks until the skins are solid black.

Plan one plantain per 2-3 diners

This is almost a “no-recipe” recipe. You can change out the oil for butter, and vary the spices. I like nutmeg. For a butter based dish, brown the butter and sprinkle rubbed sage on the cooking slices.

INGREDIENTS:

• plantains – 2
• coconut oil – 2 TBS
• allspice – 1/4 tsp
• salt and pepper

INSTRUCTIONS:

1. Peel the plantains and slice into 1/2 inch rounds. I prefer to slice them at an angle to yield larger pieces
2. Heat up a skillet on medium-low and add in the oil
3. Lay in the plantain slices in a single layer and do not disturb for a minute or two
4. Flip plantains and sprinkle with allspice and continue to sauté for a minute or two, until mostly brown
5. Serve warm with salt and pepper

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PLANTAINS FLAMBÉ

Add a little excitement to your gathering, flame your plantains like it’s Bananas Foster in New Orleans!

INGREDIENTS:

• coconut oil – 2 TBS
• lemonade – 1/4 cup [or orange juice]
•  Triple Sec – 2 TBS 
• allspice – 1/8 tsp
• salt – 1/8 tsp 
• plantains, ripe – 3, 1/3 inch slant slices 
• rum – 1/4 cup 

1. Prepare the plantains
2. Using a large nonstick skillet, add the coconut oil and melt over medium-high heat. Add the lemonade, Triple Sec, allspice, and salt 
3. Add the plantains and cook, stirring constantly, for 2 minutes or until the sauce begins to thicken
4. Remove the skillet from the heat, add the rum. Return to burner and return to boil. Ignite
5. Serve immediately  

Recipes adapted by B. Hettig