Baked Plantains Recipe – Easy and Delicious
If you’ve ever had ripe fried plantains, you already know how good they are: sweet, soft, and golden. This baked plantains recipe gives you the same caramelized crispy edges and tender middle. Easy, hands-off, and ready in no time, these baked plantains are a Caribbean favorite made just a little simpler.
Plantains, every which way
In the Caribbean, plantains show up everywhere. Sometimes we fry them crisp and golden; other times, we boil them until buttery soft. You can even toss them into soups or stews for a touch of sweetness.
If you’re in the mood for more plantain goodness, check out my recipes for boiled plantains, sweet and spicy fried plantains, fried ripe plantains, or ripe plantain pie.
But today, we’re keeping it simple with baked ripe sweet plantains. Same sweet flavor, no oil splatters.
Why you’ll love this recipe
- All the flavor of fried plantains without frying.
- Naturally sweet, tender, and lightly caramelized.
- Perfect for breakfast, lunch, or dinner.
- No fancy ingredients, just ripe plantains and a baking tray.
How to make baked plantains
What you’ll need
Main Ingredient
- Ripe yellow plantains – Look for yellow skins with plenty of black spots. That’s when they’re sweetest and bake up perfectly soft inside.
Optional Add-Ons
- A light brush of oil or butter for extra color.
- A pinch of salt to balance the sweetness.
- Sprinkle of cinnamon if you want a touch of warmth.
Instructions
- Preheat the oven to 400 degrees F (200°C). Line a large baking sheet with parchment paper.
- Peel and slice the plantains. You can cut them into diagonal slices (at an angle) or long strips. Try to keep them even so they bake uniformly. I don’t like too thick pieces or too thin.
- Arrange on the tray. Place slices in a single layer. Brush lightly with oil or butter if you like.
- Bake. Put the tray in the oven and bake for about 15–20 minutes, flipping halfway through, until golden and slightly caramelized.
- Serve. Remove from the oven and let cool slightly before serving.
Serving suggestions
These baked plantains go with just about anything.
- Pair with stewed chicken wings or fish in coconut milk for a comforting meal.
- Add them to your Caribbean breakfast plate with saltfish and fried bake.
- Or just enjoy them as a warm snack straight from the tray.
Storage & reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer for a few minutes to bring back the crisp edges.
Recipe tips
- Ripeness matters: Too green and they’ll taste starchy. Too black and they’ll get mushy.
- Even slices = even baking.
- For a caramelized glaze, brush with a little melted butter halfway through baking.
FAQs
You can, but they’ll be more starchy and less sweet, better for savory dishes like plantain chips.
They probably baked a little too long or were sliced too thin. Try thicker cuts next time or brush lightly with oil.
Yes! Air fry at 375°F for about 10–12 minutes, flipping halfway through.
A simple way to enjoy plantains
Baked plantains are one of those simple things that taste way better than they have any right to. Sweet, soft, and a little caramelized, they’re the perfect quick side or snack.
If you try this recipe, leave a comment and let me know how yours turned out, or tell me which way you love your plantains best: fried, boiled, or baked.
Recipe
Baked Plantains Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Peel the plantains and slice them evenly; either diagonal rounds or long strips.
- Arrange on the baking sheet in a single layer. Brush with melted butter or oil if desired.
- Bake for 15–20 minutes, flipping halfway, until golden and lightly caramelized.
- Let cool slightly and serve warm.
Notes
- Ripe plantains only: Yellow skins with black spots give the best sweetness and texture.
- For extra caramelization, brush with butter halfway through baking.
- You can also air fry at 375°F for 10–12 minutes, flipping once.
