Baked Plantains for Dessert

Ingredients

• 2ripe plantains
• to your likingsweetened condensed milk (or honey, sugar, ice cream or rompope)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Wrap each plantain individually in foil with its skin on, then arrange them on a baking tray. You can also try baking them without foil.

2. 2

   Bake and serve

   Bake for about 25 minutes, until the plantains are cooked through and very soft, with their sugars beginning to caramelise. Carefully slit the foil down the middle and open it, then pour the condensed milk over the plantains.

What are baked plantains?

Plantains are starchy relatives of bananas used in dishes across Latin America and other regions. In parts of Mexico they are called plátano macho, and when ripe their sweetness makes them equally suited to dessert.

This version keeps the preparation simple: whole plantains bake in their skins, then get a sweet topping. The oven softens the flesh and brings out its natural sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 4g protein, 87g carbs, 4g fat.

The plantains provide most of the carbohydrates, with their natural sugars contributing to the dessert's sweetness; condensed milk adds more carbohydrate as well as some fat and protein. For a lighter-feeling plate, use a modest drizzle and serve with plain yoghurt or after a savoury meal with vegetables.

Choosing ripe plantains

Ripe plantains: Choose fruit with mostly yellow skin and dark patches, or fruit that is darker and softer if you prefer a sweeter result. Green plantains are firmer and less sweet, so they will not give the same dessert-like texture.

Why bake them in foil?

Foil wrapping: Keeping the skins on and wrapping each plantain helps the fruit soften as it bakes. The recipe also suggests trying them unwrapped; expect the exposed skins to dry and darken more.

Checking for doneness

Softness: After about 25 minutes, carefully check that the plantains are very soft all the way through. Their sugars should be starting to caramelise, but ovens and fruit size can affect the exact timing.

Adding the topping

Condensed milk: Open the foil carefully, as the plantains and their steam will be hot. Pour the milk over the middle while the fruit is warm so it coats the soft flesh.

Other choices: Honey, sugar, ice cream or rompope can take the place of condensed milk. Add only the topping you want, since the fruit is already naturally sweet.

Serving ideas

Serve the plantains warm as a simple dessert or sweet snack. For a more balanced plate, pair one portion with plain yoghurt or serve it after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Choose plantains that are ripe and yielding for a sweeter, softer result.
• Wrap each plantain separately so it is easy to open and serve.
• Put the foil-wrapped fruit on a baking tray to catch any leaks.
• Use care when opening the foil because hot steam may escape.
• Add the topping just before serving so the plantains stay warm.

Variations

• Honey topping: Drizzle honey over the warm plantain instead of condensed milk.
• Ice cream: Add a scoop just before serving for a hot-and-cold contrast.
• Sugar finish: Sprinkle sugar over the opened plantain to suit your taste.
• Rompope: Pour a little rompope over the baked fruit as the topping.
• Foil-free bake: Bake the plantains without wrapping them, as suggested in the method.

Common mistakes to avoid

• Using green plantains: They are less sweet and firmer; choose ripe fruit for a soft dessert.
• Underbaking: The centre can stay firm; bake until the plantains are very soft throughout.
• Ignoring the timing: Fruit size and ovens vary; use the softness and caramelising sugars as cues.
• Opening foil too quickly: Hot steam can escape; open it carefully and away from your face.
• Adding too much topping: The plantains are already sweet; pour on the condensed milk to your liking.

How to store

Refrigerate leftover baked plantains in a covered container for up to 3 days, preferably without the topping. Reheat until hot in the oven or microwave, then add the topping.

Frequently asked questions