In honor of the South American countries and their gracious hosting of the World Cup: baked plantains. A little late in posting, but better than never. Recipe was from my local grocery store (see photo)!
1 plantain (ripe = black spots all over)
high heat cooking oil and a pastry brush, or just cooking spray
1. Preheat oven to 450.
2. Coat a non-stick pan with spray, or cover with parchment.
3. Cut plantain diagonal into 1/2 inch slices.
4. Arrange in single layer on pan and coat with oil.
5. Baked for 10-15 minutes, flipping each one until golden and very tender.
If you need another reason to try plantains, here’s an article on the recent worry that they will soon be extinct due to a deadly disease dubbed “the HIV of banana plantations” by the media, slowly making its way around the globe.
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
I don’t eat bananas much, so this was pretty novel.
Likelihood of Repeat: 15%
Bananas are still just too sweet for me. They might go good as a treat atop of cold ice cream or whipped coconut dessert, might be interesting in thinner pieces too.
Lesson Learned: All that sugar can burn really fast if you don’t keep an eye on it.