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Nutrition Facts
Serving Size 1 (214g) Recipe makes 4 servings
Calories 421
Calories from Fat 213		(50%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 14.8g	74%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 170mg		7%
Potassium 900mg		25%
Total Carbohydrate 57.1g		19%
	Dietary Fiber 4.1g	16%
	Sugars 26.9g
Protein 2.6g		5%
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Sauteed Ripe Plantains

Recipe #84097 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Tish
Feb 16, 2004

This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it. Either way this is well worth trying and takes very little time to put together

SERVES 4 (change servings and units)

Ingredients

4 plantains, very ripe (the peel may be half black outside but the plantain inside is firm)
1/2 cup butter or margarine
2 whole cloves (not ground) (optional)
2 cinnamon sticks (optional)
2 tablespoons brown sugar (optional)
2-3 dashes hot sauce (optional)

Directions

1
Peel ripe plantains and ensure the pulp is firm and smells sweet.
2
Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.
3
Sprinkle with brown sugar, if desired.
4
Serve immediately as a side dish or dessert.

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Featured Reviews for This Recipe

From: cyndimarcus

On Apr 23, 2009

YUM! Quick and easy.

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From: Nado2003

On Sep 29, 2005

I reduced the recipe in half. I omited the cloves, and used cinnamon powder. It was delicous. The aroma was intoxicating. The taste was great. Next time I may omit the brown sugar altogether because the banana was sweet and fragrant by itself. My 6 year old girl loved it and she does not like many fruit and vegetables. She said she likes the inside of the banana the best and did not care if there's no brown sugar on it. I will definitely make this dish again. Thank you for the recipe.

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From: Annie H

On Mar 4, 2006

This was good. I made a quarter recipe and used plantains that weren't quite half black, but close. They had a slight tang to them which went well with the caramel of the brown sugar. I melted the butter, added the spices, then added the plantain. I made sure the plantain was covered in butter and spices before letting them brown on onw side for about 4 minutes each side, resulting in lovely browned sides with gooey plantain in the middle. I would drain a bit of the butter off and add the sugar to the pan rather than just sprinkling it over the top. This recipe is a good low maintenence option, requiring just one flip and a quick easy scoop onto paper towels. Great as a light dessert.

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