Caramelized Plantain with Cinnamon
Caramelized Plantain with Cinnamon ► We had this type of plantain almost on a daily basis, prepared with the love of my mother and her wonderful cooking, for me, her kitchen was like magic! It was there that I fell in love with caramelized plantains. I have unforgettable memories of my mom’s unique cooking! If you gave a single bite, you immediately knew that one bite was not enough! As I am in the process of reviving those flavors of my childhood, in honor of my mother, these caramelized plantains are one of them. It is a simple but unique flavor that makes this recipe worthy of my blog. This recipe is simple, requires only 5 ingredients: ripe plantains, coconut oil, sugar, cinnamon and salt in addition to 20 minutes, but the flavor is fantastic! To ensure that plantains obtain that caramel-brown tone, I use coconut oil, which infuses a little extra flavor. Coated with sugar, cinnamon and a pinch of salt after browning, the taste is like magic! The exterior of the fry plantain turns brown, caramelized and sweet, and the interior becomes very tender and released an explosion of sweetness into your mouth. Some people like to eat them as part of a main course; others like to eat them at the end of the meal. Can we assume that this will become your new favorite dessert?
Equipment
- 1 pan
Ingredients
- 3 ripe bananas view photos.
- 3 tablespoons sugar
- 3 tbsp. coconut oil
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt pinch of salt
Instructions
- PEEL and cut plantain diagonally about ½ inches thick.
- HEAT over medium oil in a skillet the coconut oil.
- DISTRIBUTED plantain slices in the pan.
- COOK 4-5 minutes per side, until they become caramelized brown color.
- SPRINKLE the cinnamon sugar and salt on the slices of banana and wait until is absorbed, about 1-2 minutes, just make sure it doesn’t burn.
- REMOVE from heat and serve hot.