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Coconut Sugar Caramelized Plantains

Cast-iron skillet filled with delicious vegan Caramelized Plantains

It’s not often that I eat dinner solo these days, but one recent evening when John was away, I walked to our local Whole Foods and went straight for the hot food and salad bar.

Have you ever been there? That place is like magic!

Plantains

It was there that I fell in love with caramelized plantains. Oh mama.

One bite in and I immediately knew I had to recreate them for the blog.

I’m not sure what fats or sugars are used in their version, but I wanted to clean things up and infuse some extra flavor.

More flavor is always better in my opinion.

Mixing bowl with plantains and coconut sugar for making a delicious vegan treat

Instead of relying on brown or cane sugar, I went with coconut sugar – a more natural sugar extracted from sap of cut flower buds on the coconut palm. Crazy awesome, right?

A lot of you guys have been asking me if I ever use it and have also been subbing it in a lot of our recipes for cane sugar, and it got me curious. So thanks for the tip!

I haven’t done much baking with it yet (recommendations / tips welcome), but what I do know is it works fabulously for caramelizing.

Cast-iron skillet with Amazing Coconut Sugar Caramelized Plantains

This recipe is simple, requiring just 5 ingredients and 15 minutes. And the flavor pay off is HUGE.

To ensure the plantains got nice and brown I went for coconut oil, which infuses a little extra flavor. And I doused the plantains in coconut sugar, cinnamon, and a pinch of salt before throwing them in the pan – a cast iron is ideal if you have one.
Easy Vegan Caramelized Plantains in a cast-iron skillet

What happens next is pure magic. The outside of the plantains get all brown, caramelized and sweet, and the inside gets extremely tender and melt-in-your-mouth worthy.

Can we say, new favorite dessert?

Cast-iron skillet filled with perfectly Caramelized Plantains

I think you guys are going to LOVE this dessert! It’s:

Warm
Super flavorful
Caramelized
Perfectly sweet
Satisfying
Quick
&Naturally sweetened!

I served my plantains with some coconut whipped cream and additional sprinkle of coconut sugar. So good!

But I also think they would be amazing with my Coconut Sea Salt Caramel Ice Cream! Can we say best vegan ice cream sundae ever?

Skillet of Coconut Sugar Caramelized Plantains topped with coconut whip for a vegan gluten-free dessert

If you guys try this recipe, let us know! Leave a comment and rate it – it’s super helpful to us.

And, don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Do you realize there’s more than 7,000 #minimalistbaker hashtags on Instagram thanks to you all? That’s amazing! Keep tagging and keeping up the the good vibes.

Cheers, friends!

Holding up a Coconut Sugar Caramelized Plantain with coconut whip for a delicious vegan dessert

Print
Skillet piled high with Coconut Sugar Caramelized Plantains and coconut whipped cream
4.88 from 16 votes

Coconut Sugar Caramelized Plantains

5-ingredient, 15-minute coconut sugar caramelized plantains! Refined-sugar-free, vegan, gluten-free, and so delicious.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric
  • 3 ripe plantains (tender to the touch and yellow going on brown)
  • 3 Tbsp coconut sugar (or sub cane sugar)
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 1-2 Tbsp coconut oil (or olive oil)
  • Coconut Whipped Cream (optional // for topping)

Instructions

  1. Heat a large cast iron or metal skillet over medium-high heat and chop your plantains in 1/2 inch slices.
  2. Add to a mixing bowl and toss with coconut sugar, cinnamon, and sea salt.
  3. Once the skillet is hot, add coconut oil and only as many plantains as will fit comfortably in the pan without crowding. Cook for 2-3 minutes on each side or until browned and caramelized.
  4. Serve warm with dairy-free ice cream or coconut whipped cream. Best when fresh, though leftovers will keep in the fridge covered for a few days.

Notes

*Nutrition information is a rough estimate calculated without coconut whipped cream.
*Recipe adapted from / inspired by Whole Foods.

Nutrition Per Serving (1 of 4)

  • Calories: 227
  • Fat: 3.9g
  • Saturated fat: 3.1g
  • Sodium: 64mg
  • Carbohydrates: 51g
  • Fiber: 3.2g
  • Sugar: 29g
  • Protein: 1.8g
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92 Comments 15 minutes or less, 7 ingredients or less, Dairy-Free, Egg-Free, Fall, Gluten Free, Grain-Free, Holiday, Nut-Free, One Bowl, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Jackie HarrisJackie Harris says

    April 29, 2019 at 6:38 pm

    Hello! This looks great and I am excited to make it. Any chance stevia would work instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2019 at 8:40 am

      The sugar creates a caramelization, so it wouldn’t have that if using stevia. But it would probably still be tasty, just different! If you give it a try, let us know how it goes!

      Reply
  2. Avatar for RominaRomina says

    March 19, 2019 at 9:52 am

    Would this work without a cast iron or skillet?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 19, 2019 at 10:14 am

      Hi Romina, You could potentially toss the plantains in sugar, cinnamon, salt, and oil and roast at 400 degrees Fahrenheit for 15-20 minutes (or more). For more info on roasting plantains, you can refer to our Black Bean Plantain Arepa Sandwiches. If you give it a try, we would love to hear how it goes!

      Reply
  3. Avatar for Heiba KebbasHeiba Kebbas says

    August 2, 2018 at 12:49 pm

    Delicious! I’m enjoying them with refined black beans, guacamole, and purple cabbage slaw!

    Reply
  4. Avatar for BrittanyBrittany says

    June 19, 2018 at 8:07 am

    Hello There. Just a suggestion for when you cook with plantains. I suggest you try and use ones that barely have any yellow/mostly brown . These will be quite soft in texture but shouldn’t mush or they will be overripe. These are when they are at peak sweetness. If you fry them at this stage, you probably wouldn’t need to use any additional sugar. They also will caramelize and cook faster. Let me know how it works. That is how I enjoy mine. Love your recipes, good to add some interesting variety to my diet!

    Reply
  5. Avatar for MariaMaria says

    May 27, 2018 at 9:36 am

    Is there anyone that i can talk to about this recipe? I have been looking around a lot for a recipe that i can use for my final assignment for the end of my classes and it has to be indonesian. I do not know if this is actually indonesian or if it just popped up in my searches but i would like to verify. Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 28, 2018 at 10:42 am

      Hi Maria! I wouldn’t say that this recipe is Indonesian. Hope this helps!

      Reply
  6. Avatar for TonyaTonya says

    July 28, 2017 at 6:47 am

    I made these with a blend of coconut and cane sugar. The medium-high heat and hot skillet is too hot. Between the high sugar content of the plantains themselves, plus a sugar coating, they burn instantly and develop an acrid taste.

    The skillet needs to be at medium low, and they need to be cooked in the coconut oil for about 5 minutes before you add the sugar and cinnamon, then turn the skillet to low and let them carmelize a bit more.

    Reply
  7. Avatar for KelleyKelley says

    May 16, 2017 at 5:43 pm

    Can unripe regular bananas be used?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2017 at 4:31 pm

      Hmm, not sure! Let me know if you give it a try!

      Reply
  8. Avatar for grace quisumbinggrace quisumbing says

    April 22, 2017 at 7:31 pm

    Wow! I am definitely going to try this very simple recipe.

    Reply
  9. Avatar for SamSam says

    March 23, 2017 at 12:46 pm

    Just tried your recipe for the first time, and my plantain burned :( can you give a suggestion on temp and cooking time for a regular skillet. So disappointed with my results

    Reply
  10. Avatar for JasmineJasmine says

    February 22, 2017 at 8:39 pm

    This recipe was super easy and super delicious! I definitely recommend trying this recipe. I made it for my guests and they just loved it!

    Reply
  11. Avatar for Lisa SherrattLisa Sherratt says

    February 19, 2017 at 2:01 pm

    This looks fab – will try if I ever find plantain in the supermarket!

    I use coconut sugar in a lot of my baking, my favourite is in pineapple upside down cake but I’ve recently discovered makes chocolate cakes and brownies have a much richer flavour!

    Reply
  12. Avatar for Lelia MurceloLelia Murcelo says

    February 3, 2017 at 6:32 pm

    For the last two weeks I have made one of your recipes everyday! No words can describe how happy I am. The plantain recipe makes me wish there was a hands down finger licking emoji lol! That coconut whip cream……the end….what a blessing. Lol!

    Reply
  13. Avatar for Richard PascualRichard Pascual says

    July 14, 2016 at 8:02 am

    Funny you categorize this as dessert. I’m from Puerto Rico, and plátanos are a staple in our kitchen. We cook it every which way. Ripe plantains are typically deep fried and are called “amarillitos” (literally, little yellow ones), and they are naturally sweet. We serve those as a side dish. They are scrumptious!!

    Reply
  14. Avatar for KayKay says

    April 10, 2016 at 1:38 pm

    Just made this and it turned out amazing! First time cooking with plantains, success! Thanks Dana!

    Reply
  15. Avatar for VictoriaVictoria says

    March 14, 2016 at 3:48 pm

    Does this work with regular bananas?

    Reply
  16. Avatar for PhilipPhilip says

    January 10, 2016 at 4:51 pm

    Medium high heat for coconut oil is way too high. Unless you want to smoke out your house medium heat (350 max) is a better place to start. Otherwise the plantains are tasty.

    Reply
  17. Avatar for MelanieMelanie says

    December 16, 2015 at 1:27 am

    I did them totally “wrong” last night…
    First, I had no plantains, but simple bananas I bought for breakfast over a week ago and then somehow forgot abotut them every morning.
    Second, I had no coconut sugar but used normal sugar made from sugar beets.
    Third – no whipped cream.
    I was also thinking about omitting the salt since I’m not much into that salty-sweet / chili-chocolate stuff you get everywhere nowadays, but I’m happy I didn’t! I would have licked the skillet if the caramel wasn’t so hot (so I used a dough scraper instead).

    I will definitely cook that egain, maybe even the correct way ;-)

    Reply
  18. Avatar for GretchenGretchen says

    October 6, 2015 at 6:17 am

    Mmmmmmm, fried plantains! My husband is from El Salvador, so we eat them often. We like them with retried beans & cream (like sour cream). Can’t wait to try these this weekend!

    Reply
  19. Avatar for vanillevanille says

    August 20, 2015 at 6:49 pm

    So glad I’ve found your blog! Not only it has quality pictures and mouthwatering recipes, but you give it a very personal touch while keeping everything simple! Bravo!
    your french new addict

    Reply
  20. Avatar for TeresaTeresa says

    June 2, 2015 at 11:13 am

    ooh, I bet these would be so good over a nice bowl of oatmeal for breakfast, maybe with some shredded coconut and walnuts..

    Reply
  21. Avatar for JaneJane says

    May 13, 2015 at 8:26 pm

    Omigosh, these are so delicious!!! Coconut sugar caramelizes perfectly. I want to eat this every day! I also topped it with your coconut whipped cream which was a perfect pairing. Thank you! I give this recipe 10 stars!

    Reply
  22. Avatar for NoreenNoreen says

    April 29, 2015 at 4:02 pm

    I just made these and they are FANTASTIC. My friend says he’s used regular sugar before and it’s the same but I told him he needs to try these with coconut sugar – – like the recipe says. It caramelizes perfectly and the cinnamon and the pinch of salt were perfect. I will definitely make this again. Thank you for sharing!

    Reply
  23. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen says

    April 23, 2015 at 4:21 am

    Holy smokes! These look just magical. I love plantains, but I tend to kind of forget about them (food blogger problems?). But now I want them soooo bad. Gorgeous photos, as always.

    Reply
  24. Avatar for Lily | Handpicked by LilyLily | Handpicked by Lily says

    April 22, 2015 at 4:50 pm

    Yummy plantains…I love my plantains semi-sweet and fried as well but never tried caramelized plantains. Am getting hungry now!

    Reply
  25. Avatar for Thao @ In Good FlavorThao @ In Good Flavor says

    April 21, 2015 at 11:29 am

    I LOVE cooked/fried plantains. These caramelized ones look incredible! I can eat the entire batch!

    Reply
  26. Avatar for Anna OlsenAnna Olsen says

    April 20, 2015 at 6:19 pm

    Hi, I’ve been subbing in coconut crystals as my autoimmune disease reacts painfully to sugar of any other sort with INFLAMMATION! So thanks for a try here, I appreciate not having to change up a recipe. BTW , when baking I use more of the coconut crystals and then some bustle via to make as sweet as needed.

    Reply
  27. Avatar for JenJen says

    April 18, 2015 at 3:54 pm

    Made these last night and my daughter and partner were in LOOOOVE (as was I) sooo good! My partner is form Souther Mexico and has had his fair share of platano frito and said this was one the best desserts he’d ever tasted. Delish!

    Reply
  28. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    April 18, 2015 at 7:06 am

    I have never been there- (seriously- any time Whole Food’s want’s to open a store round here I will be first through the doors!) but they have food like this there? Oh my! Thankyou so much for creating this for us Whole Foods deprived people! Also- coconut sugar? It just sounds even more yummy now!

    Reply
  29. Avatar for randomgururandomguru says

    April 17, 2015 at 10:49 pm

    man that looks sooo good! another one i’ll have to try out, since my wife loves plaintains.

    Reply
  30. Avatar for Jenné @ Sweet Potato SoulJenné @ Sweet Potato Soul says

    April 17, 2015 at 5:33 pm

    Oh my! These looks so delicious. And with the coconut whipped cream! Oh lawd, I cannot handle myself! Must get my hands on some plátanos prontito!

    Reply
  31. Avatar for BrittanyBrittany says

    April 17, 2015 at 2:10 pm

    Gah, I’ve had the caramelized plantains from Whole Foods and they are epic. Love this recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 17, 2015 at 4:17 pm

      Glad you agree, friend! They’re magical.

      Reply
  32. Avatar for Ana | espressomykitchen.comAna | espressomykitchen.com says

    April 17, 2015 at 9:50 am

    ooh I love plantains! This recipe sounds and looks soo delish! Coconut sugar?! I need to buy me some of that asap.

    Reply
  33. Avatar for The Holistic HerbivoreThe Holistic Herbivore says

    April 17, 2015 at 7:44 am

    Yum! I love caramelized plantains! These look really delicious!

    Reply
  34. Avatar for Yized | NovojunYized | Novojun says

    April 17, 2015 at 6:57 am

    Your posts make my mouth water EVERY TIME!! This has gone into my To Do list. Yum!

    Reply
  35. Avatar for MarielaMariela says

    April 17, 2015 at 3:28 am

    I’ve been eating plantains my whole life. They are the only thing I miss from since I moved to the states. In Puerto Rico we eat these as part of our meal, but I love the idea of straight out eating them for dessert. They are so versatile, right? Delicious!

    Reply
  36. Avatar for WilmaWilma says

    April 16, 2015 at 8:04 pm

    Oh my god, you’re killing me! I love fried plantains, but not you’re going to add caramelization and coconut. Holy crap!

    Reply
  37. Avatar for DessertForTwoDessertForTwo says

    April 16, 2015 at 7:37 pm

    I am obsessed with plantains! And yes, I say platanos, too! When I lived in Costa Rica, they were dessert every night. I admit, I usually fry the green ones and eat them savory, but it’s time for a sweet platano dessert in my life :)

    Reply
  38. Avatar for Jennifer Stevens | Adventurous AppetiteJennifer Stevens | Adventurous Appetite says

    April 16, 2015 at 7:30 pm

    I am drooling. No seriously, saliva just fell from my mouth and onto my keyboard. It was gross. But this… you took plantains to the next level. Well done.

    Reply
  39. Avatar for GabyGaby says

    April 16, 2015 at 5:42 pm

    This is fantastic! The caramelization on the plantains is incredible!!!

    Reply
  40. Avatar for AbbyAbby says

    April 16, 2015 at 4:48 pm

    These are incredible, Dana! I’ll never forget the first time I had caramelized plantains… at this little Indonesian restaurant in Amsterdam when I was 9. I’ve been obsessed since, but rarely have them. This recipe is so going to change that……

    Reply
  41. Avatar for NoraNora says

    April 16, 2015 at 4:09 pm

    Whoa these look divine!! Campfire food for the summer for sure!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:07 pm

      OOH YES! What about on a s’more?!! Oh dear….

      Reply
  42. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    April 16, 2015 at 4:06 pm

    We usually use butter and honey for our plantains but that combo needs to MOVE ASIDE!!! I’m all over these!

    Reply
  43. Avatar for LaurenLauren says

    April 16, 2015 at 3:09 pm

    So pretty! I love any reason I can use my cast iron skillet, especially if that reason is dessert ;)
    And yes to the Whole Foods hot bar. Have you been to the one in Austin at their flagship store? AHMAAAZINGGG

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:07 pm

      DUDE, now it’s on my list! Thanks for the tip!

      Reply
  44. Avatar for ZoeZoe says

    April 16, 2015 at 3:04 pm

    I use coconut sugar for everything. I don’t use any other granulated sugar at all. It is amazing in baked goods and whatever else you can think of. I have made this exact thing before and OMG so good! Plantains are da bomb!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:07 pm

      Thanks for sharing, Zoe!! I’m starting to use it in place of sugar in most things these days, too!

      Reply
  45. Avatar for Judit + Corina @Glamorous BiteJudit + Corina @Glamorous Bite says

    April 16, 2015 at 2:12 pm

    This looks utterly decadent, Dana! Have to check out our Whole Foods for plantains, your recipe is a true eye candy :)

    Reply
  46. Avatar for Emily @ donEmily @ don't miss dairy says

    April 16, 2015 at 2:08 pm

    This looks delicious! I’m going out to find plantains–asap!

    Reply
  47. Avatar for AmbarAmbar says

    April 16, 2015 at 1:07 pm

    There is a difference between ripe plantain and a yellow plantain. When the plantain is actually ripen you can eat it like a banana! It’s so good and so much sweeter! It does turn to a black-brown color but it doesn’t mean it got bad, that’s actually when it’s good and it has a lot more nutritional value! I do like this recipe and I wish to try it out one of this days! Thank you for all the great recipes you make!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:06 pm

      Thanks for sharing!

      Reply
  48. Avatar for RosannaRosanna says

    April 16, 2015 at 11:22 am

    YUM!! Just had some plantain yesterday but more boring than anything (maybe not boring but plain and simple)! These though are the ones that I would make and my hubby would jump right into!!! I use to eat plantains a lot when I was a child and stop for not specific reason… I’m back on the wagon!!!

    Reply
  49. Avatar for MotteMotte says

    April 16, 2015 at 11:22 am

    wow, how do these look so good?? I swear I can smell them! I also promise to make these this weekend, yum! I can’t wait! x Motte

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:06 pm

      Yay! Let me know how it goes!

      Reply
  50. Avatar for EllieEllie says

    April 16, 2015 at 11:05 am

    This is perfect. A friend of mine from childhood would always talk about when her grandma cooked plantain and how good it is but I’ve never had it. Only yesterday I found a store near me sells them! And I was hoping I could find a good recipe :D

    Reply
  51. Avatar for DeanneDeanne says

    April 16, 2015 at 11:03 am

    Mmm, I do love the Whole Foods hot bar for lazy dinners. Haven’t tried their plaintains though, will have to do that next time I end up there for dinner.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:05 pm

      DO IT. You won’t regret it!

      Reply
  52. Avatar for Jess | Fox & FennelJess | Fox & Fennel says

    April 16, 2015 at 11:02 am

    Wow! These look and sound amazing! I first tried (and fell in love with) carmelized plantains at a Brazilian restaurant (Fogo de Chao – where they basically just bring hunks of meat to your table over and over again) back in my non-vegan days. I never thought about trying to recreate them myself – thanks for inspiring me to do this at home!

    Also – I hear you about Whole Foods. It’s like a magical wonderland, the employees seem to get it and they help me find stuff and actually spend time talking to me about food. I could spend hours in there ogling all the goodies!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:04 pm

      Right? It’s my go-to place when John is having a guys night. I go and scour Whole Foods and look at food and eat at the hot food bar and drink kombucha. Basically, my idea of paradise :D

      Reply
  53. Avatar for Les @ The Balanced BerryLes @ The Balanced Berry says

    April 16, 2015 at 10:26 am

    Holy yum! These sound (and look) magical. I fell in love with plantains in the Dominican Republic last year, and am always looking for new ways to make them. I need to give this a try!

    In terms of coconut sugar, I’ve had it work well as a substitute for both brown sugar and cane sugar in baking – it’s super versatile and my favorite kind of sugar!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:03 pm

      Thanks for sharing! Just tried baking with it for the first time and had really good results. I’ll be sure to swap it in for brown sugar soon!

      Reply
  54. Avatar for IngeInge says

    April 16, 2015 at 10:16 am

    It looks good, but what exactly is a plantain?
    Is it different from a normal banana?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:02 pm

      Yep! It’s bigger and firmer with a less sweet taste. But they ripen and mostly look like a banana! They’re ideal for caramelizing or even making savory or sweet chips!

      Reply
      • Avatar for IngeInge says

        April 16, 2015 at 10:45 pm

        Aha! They sound quite nice. I’ll try to find out if they are sold in my area as well. Thanks!

        Reply
  55. Avatar for AnnalieseAnnaliese says

    April 16, 2015 at 8:58 am

    Wow-ok, comment #2! I use coconut sugar in baked goods where I need a deeper, almost molasses-like flavor. I think it takes on a graham-cracker-y flavor when baked. It is waaay stronger than the flavor of sucanant, and I also find it dissolves more readily (probably particle size related). I have used it in cinnamon rolls (sub for sugar/brown sugar in the filling), sprinkling over biscotti right before first bake (smells ah-may-zing while baking), caramelizing bananas (!!), and have even used it in small quantities in homemade almond milk as a replacement for honey/agave/maple syrup. My next adventure: using it in cherry pie this weekend! I bet making a caramel sauce would be delicious, too.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:01 pm

      Thanks for the tips, Annaliese!! I like your idea about using it as a pie sweetener. Great ideas!

      Reply
  56. Avatar for Sara @ Cake Over SteakSara @ Cake Over Steak says

    April 16, 2015 at 8:55 am

    Oohhhhh dang girl dang these sound insane! I had caramelized plantains at a nice Mexcian restaurant and they blew my socks right off. I’ve been dreaming of them ever since so this recipe has my name alllll over it.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:01 pm

      DO IT. And add some coconut whip or vegan ice cream! Never going back to restaurant plantains again :D

      Reply
  57. Avatar for S Lauren | Modern GranolaS Lauren | Modern Granola says

    April 16, 2015 at 8:54 am

    This looks and sounds remarkable. I used to make a meal out of caramelized plantains when I used to frequent a Salvadorian restaurant a few years ago. They are incredible. I haven’t had any since and never thought to make them myself! Genius as always!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:00 pm

      So easy at home! And SO fresh!

      Reply
  58. Avatar for AnnalieseAnnaliese says

    April 16, 2015 at 8:52 am

    Seriously read my mind (and also the recipe hanging on my fridge!). I just made a caramelized banana smoothie (ok-milkshake because I used Luna and Larry’s Vanilla!)…and it was so friggin’ good!! I foresee caramelized fruits as a big summer trend…perfect!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:00 pm

      I like your trend forecasting :D Your milkshake sounds amazing!!

      Reply
  59. Avatar for MollyMolly says

    April 16, 2015 at 8:50 am

    Hi Dana! I love your website (your 5 minute hummus is one of my staple recipes). I’m wondering where you usually buy plantains–I’ve looked in Whole Foods, Trader Joe’s and standard grocery stores without success. Maybe I’ll have more success in the spring?
    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 11:58 am

      Hi Molly! I’ve seen them at several grocery stores, but this time I had luck at Whole Foods. They’re green most of the time, so I had to let mine ripen for several days! Otherwise, try Mexican grocery stores.

      Reply
  60. Avatar for EmmaEmma says

    April 16, 2015 at 8:48 am

    Wow, can I have some? ;)

    Reply
  61. Avatar for CristinaCristina says

    April 16, 2015 at 8:28 am

    Oh my goodness, that looks and sounds incredible! I’ve never heard of coconut sugar before, I’m intrigued.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 6:00 pm

      Think coconut turned into sugar. It’s amazing!

      Reply
  62. Avatar for Lena | la fille lumineuseLena | la fille lumineuse says

    April 16, 2015 at 8:10 am

    The pictures of these plantains are seriously mouth-watering! :D
    I basically love caramelized-anything and it’s so amazing how quick & easy these actually are to make :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 5:59 pm

      if you love caramelized things, you’ll love these!

      Reply
  63. Avatar for CassieCassie says

    April 16, 2015 at 8:06 am

    I’ve tried caramelizing bananas, but never plantains! This is beautifully delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 5:58 pm

      Ooh, you must! So much better :D

      Reply
  64. Avatar for MateaMatea says

    April 16, 2015 at 7:09 am

    I think I’m the only one in my family who loves plantains– which means more for me! Have to try rolling the plantains in coconut sugar and cinnamon before frying them! Yum!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2015 at 5:54 pm

      Everyone else is missing out in your house! Hope you love this one, Matea :D

      Reply
  65. Avatar for The slow paceThe slow pace says

    April 16, 2015 at 7:05 am

    That looks simply amazing! I love Plátanos! ;)
    xx,
    E.
    m

    Reply
  66. Avatar for AnnaAnna says

    April 16, 2015 at 6:38 am

    this looks so tasty and delicious!!

    Reply
  67. Avatar for Kayle (The Cooking Actress)Kayle (The Cooking Actress) says

    April 16, 2015 at 6:24 am

    OMGEEEEEE. love. just….love!

    Reply
  68. Avatar for Paperblooming PrintsPaperblooming Prints says

    April 16, 2015 at 6:12 am

    Yum! This looks so great and easy to make!
    xx

    Reply

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