3 Reviews of Sauteed Ripe Plantains

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.

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.

From: cyndimarcus

On Apr 23, 2009

YUM! Quick and easy.