Banana Plantain Crisp

by Michelle on March 11, 2010

Plantain; Musa x paradisiaca, the plantain (pronounced plăn’tən, is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and in the United States and Europe “banana” generally refers to that variety. Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.

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I was surfing around the food blogs a few weeks ago and landed on Lynn’s blog, Queen of the Castle Recipes and Lynn had just posted a wonderful step-by-step recipe for Sauteed Bananas. Of course this reminded me of my culinary adventures in Florida and Plantains! I then contacted Lynn and since she had never tasted Plantains we decided to have a recipe swap…so fun!

Lynn and I decided to not reveal our recipes until the last minute. So you’ll have to visit Lynn at Queen of the Castle Recipes to find out what recipe she made but the below picture is a sneak peek! I do know that she tried several recipes both sweet and savory, just click on the link Versatile, Delicious Plantains to read about Lynn’s Plantain adventure!

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When living in Florida, as a side dish I sauteed Plantains in butter and sometimes added a TBL of brown sugar and they were delicious. But I wanted to make a dessert and found a wonderful recipe for Broiled Banana Crisp that would be perfect for substituting Plantains. But the recipe was for 1 serving which would never work in my house, so I improvised and came up with an outstanding dessert. The Plantains baked to almost a pudding-like consistency but yet held their shape and with the crispy brown sugar/cinnamon topping it was delicious. This is going on my list as one of my go to desserts!

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Banana Plantain Crisp
Recipe adapted from Recipe Zaar

3 Plantains, cut into crosswise slices **See Note
2 TBL lemon juice
1/2 c brown sugar
1 1/2 c quick-cooking oats, UNcooked
1/2 c flour
1 tsp cinnamon
6 TBL butter, cold but not firm

Makes 4 servings, in individual oven proof ramekins. If your using Bananas,I would use at least 5 medium bananas.

Peel Plantains, cut into crosswise slices about 1/4″ thick, drizzle with lemon juice and stir gently to distribute lemon juice evenly.

Divide sliced plantains into 4 greased ramekins.

In a bowl, combine the brown sugar, uncooked oats, flour and cinnamon

Cut butter into the mixture until it resembles crumbs and then spread the crumbs equally over Plantains.

Bake at 350 degrees for 25-30 minutes. Serve warm with vanilla ice cream.

**NOTE: The blacker the Plantain the sweeter it is! The above Plantain photo is not quite ripe yet, but I prefer plantains and bananas at about the not-quite-ripe stage. But if you want your Plantain at it’s sweetest, let it ripen until it is totally black and the fruit flies are starting to hover!

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Comments

  • Lori E March 11, 2010 at 2:09 pm

    I was just explaining to my husband what plantains are two days ago.
    Maybe now I could really show him.

  • Maria March 11, 2010 at 2:37 pm

    What a fabulous creation!

  • Elle March 11, 2010 at 2:39 pm

    Love this! Since my husband’s mom is from Honduras, we love plantain! He always had it growing up. But we’ve never had it in a dessert–have to remember this recipe!

  • Ju (The Little Teochew) March 11, 2010 at 2:58 pm

    Oh PERFECT! The word “crisp” really nailed it for me. Nice, nice, nice!

  • Sophie March 11, 2010 at 3:00 pm

    A tasty & apart dessert!

    MMMMMMMMMMMMM,…yummie!

  • Lynn March 11, 2010 at 4:27 pm

    Michelle, your plantain dessert looks delicious. I am SO trying this recipe! Thanks for suggesting the recipe swap. It was grand fun. And now I know who to go to with all my exotic fruit questions :)

  • Julie Harward March 11, 2010 at 4:47 pm

    Wow…this looks so good! I have seen people fry them, I never have…going to try it! Thanks! Come say hi 😀

  • The Muse March 11, 2010 at 4:51 pm

    isn’t it remarkable how some foods just make you feel snuggly, warm and comfortable ? :)
    this one leads me there…a must try in our cottage kitchen!

  • kat March 11, 2010 at 4:54 pm

    Oh, I love plantains but have never cooked with them myself. This sounds amazing!

  • Rambling Tart March 11, 2010 at 6:41 pm

    Mmm, this sounds splendid. :-) I’ve eaten plantains before, and liked them very much, but have never cooked with them. I shall have to remedy that post haste. :-)

  • Joanne March 11, 2010 at 7:22 pm

    Plantains are one of my absolute favorite foods! I like them completely unripe and fried as well as completely ripe and fried. It all depends on the meal!

    This looks like an awesome dessert. Never seen anything quite so inventive.

  • SavoringTime in the Kitchen March 11, 2010 at 8:41 pm

    There is a Cuban restaurant here that serves plaintain chips with their house-made guacamole. I’ve never tried cooking with them myself, but the recipe with oats and brown sugar sounds wonderful!

  • mangocheeks March 11, 2010 at 8:59 pm

    I’ve never cooked with plaintain, this is the perfect introduction.

  • Fresh Local and Best March 11, 2010 at 9:25 pm

    I adore plantains! They are wonderful in desserts, and I also enjoy them in savory dishes.

    This looks like a great crisp!

  • biz319 March 11, 2010 at 10:48 pm

    That looks delicious! I worked at a private supper club, and used to do bananas foster tableside – served over brandy icecream – it was to die for!

  • Ria Mathew March 12, 2010 at 12:04 am

    Yum!It reminds me of what my aunt used to make for snack after school. She used coconut instead of oats :)

  • Barbara Bakes March 12, 2010 at 1:01 am

    I had yummy plantains it Miami, but have never cooked with them. This looks like a great first recipe to try1

  • Brenda March 12, 2010 at 1:24 am

    This sounds wonderful. I do not think I have had Plantains in anything before. I’ll have to see how many of my four grandsons are visiting this weekend, it could be the treat!

  • The Quintessential Magpie March 12, 2010 at 4:02 am

    I like plantains, Michelle. We see a lot of dishes with them here in Florida, and they are quite tasty. That one REALLY looks good! :-)

    XO,

    Sheila

  • Mimi March 12, 2010 at 9:12 pm

    I have never had plantains as a dessert. This looks so fabulous.
    Mimi

  • Cheryl B. March 13, 2010 at 4:20 pm

    This is your ‘dizzy’ friend Cheryl [whom often has “Lucy” moments], embarrased yet confessing that I guess I never realized that there actually are two types of bananas. I’m fully aware that there are numerous varietys of apples [Granny Smith, Red Delicious, Mcintosh, etc.], but I always thought that ‘Plantain” bananas signified where they were grown ….

    * * *
    about my ‘dizzy’ part – I posted an update about it.

    * * *
    Michelle, you have lived in MI, and Florida, and Navada, and now ILL … where all else? And what prompted the various moves?

  • Suzanne March 14, 2010 at 4:41 am

    I’m a Florida native & absolutely love plantains- they are served in many restaurants down here. I haven’t cooked any, however, since I was a teenager & had a small kitchen accident w/ them. (Rum & an open flame- you get the picture!) I must try this recipe!

  • Danielle March 18, 2010 at 6:49 pm

    oooog my goodness!!! Ok, plantains are going on my shopping list this weekend! drool!!!

  • maggy@threemanycooks October 1, 2010 at 8:11 am

    I love plantains – this is really a new and different thing to do with them! Great idea.

  • Jenny Flake October 1, 2010 at 8:23 am

    I could gobble up a whole plate of that goodness, yum!

  • Tracy October 1, 2010 at 12:08 pm

    Interesting use for plantains! Yum!

  • Jen @ How To: Simplify October 8, 2010 at 4:14 pm

    What a great dish!

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