Having a couple of plantain trees is a unique blessing for a boy raised in Dallas, Texas … at least in my family. My Mother never placed a batch on the large lazy susan that spun dinner our way during each meal. In fact, I doubt she has ever eaten one to this day. In spite of that, I have discovered the banana’s more versatile cousin and greatly enjoy finding new ways to plate them. For one reason, having 30 of the firm fruit ripening in the garage all at once is quite motivating!
In addition, they are very good for you. Plantains have more Vitamins A and C, and more potassium than bananas … plus tons of dietary fiber. While they have more energy-producing starch than their cousin, it comes with less sugar.
When we have plantains on hand, I usually make them for dessert at lunch for our Panamanian worker/helper, Ramon. This rendition is his favorite and he has even asked me for the recipe .. the highest compliment. I hope you’ll try them with your family. It is super easy, out of the ordinary and awesomely delicious!
- 2 Large Plantains Peeled and Sliced into ¼" Thick Coins
- 1 Tablespoon Oil
- 2 Tablespoons Butter
- ¼ Cup Brown Sugar (Light or Dark)
- ¼ Cup Milk (Use any type of unsweetened Milk)
- ½ Teaspoon Vanilla Extract
- Heat the oil and the butter In a large saute pan over high heat until the butter is melted and sizzling. Add the plantains to the pan in a single layer as much as possible and saute for 4 minutes or until the slices are browned on one side; turn over and saute for 3 minutes; turn again. If they are well-browned on both sides, proceed to the next step, otherwise, saute a bit more.
- Sprinkle the sugar evenly over all and stir/toss to mix. Pour in the milk and the vanilla and stir/toss, then cook until the milk is reduced by half. Remove from heat and serve. These are great over ice cream, too!
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