These plantains are moist inside and caramelized on the outside. So yummy!
Plantains look a lot like bananas. They can be found at Mexican markets, Whole Foods and some grocery stores. The ones I buy have stickers on them that tell what stage of ripeness they are in. You want to buy plantains that are mostly black like the ones shown here as that is when they are very ripe.
Oven Baked Plantains with Coconut Dipping Sauce
- Plantains – about one plantain per person
- Non stick cooking spray
Preheat oven to 375 degrees. Prepare baking sheets by lining with aluminum foil or silpat mats and lightly spraying with cooking oil spray.
Cut off ends of plantains. Slice the skin from top to bottom. Peel the plantains and slice in half the long way. Place plantain halves on baking sheets in a single layer.
Bake for about 30 minutes, turning once in the middle. After they have been turned you need to keep your eye on them as they go from golden brown to burnt in a hurry.
Serving Size: 1/2 plantain
Per Serving: 110 calories, 4 calories from fat, <1 g total fat, 0mg cholesterol, 3.6 mg sodium, 446.6 mg potassium, 28.5 g carbohydrates, 2.1 g fiber, 13.4 g sugar, 1.2 g protein. WWPP 3
Coconut Dipping Sauce
- non dairy yogurt or yogurt of your choice about 1/3 cup per person
- unsweetened shredded coconut – about 1/4 cup for each cup of yogurt.
Stir ingredients together in a small bowl, chill and serve along side the baked plantains.
The nutritional information will vary depending on what kind of yogurt you use.
Recipe inspired by Healthy Girls Kitchen.
After reading your Cuban Black Bean dish, I knew these were plantains! With coconut dipping sauce? This is heavenly! I had fried green and yellow plantains back in Colombia and they were so tasty. I notice that some locals would place plantains in their soups as garnish, which I was pretty surprised at.
Yes, plantains – they are so delicious! Usually they are fried but baking them has turned out so well there is no need to fry them anymore. 🙂