Panamanian Caramelized Plantains (Plátanos en Tentación)

Inside: A simple sweet side dish recipe, caramelized plantains (plátanos en tentación), made with 5 ingredients and ready in 15 minutes.

Do you have a couple of ripe plantains in your pantry and need ideas on how to use them? This recipe is your delicious answer!

Imagine Christmas Eve: the house abuzz with festive energy, laughter echoing, and the aroma of Panamanian specialties floating through the air. A glistening ham, vibrant tamales, and a table overflowing with traditional dishes paint a picture of pure holiday magic. 

But the unexpected star of the show, the one everyone devoured in seconds (and thirds!), wasn't a fancy centerpiece – it was my twist on plátanos en tentación.

This isn't only a side dish for kids; it's a crowd-pleaser for all ages. 

Caramelized sweet plantains perfectly complement savory dishes like turkey and coconut rice, offering a delightful balance of sweet and salty flavors – a hallmark of Panamanian cuisine. 

While it's easy to whip up on a weeknight, I'll also share some tips on how to customize it for a special occasion.

Want to try other sweet plantain recipes? Check out these plantain arepas without corn flour and our Pastelón (Plantain Lasagna).

A Staple With A Twist

Caramelized plantains are a beloved staple, gluten free, enjoyed at holidays, special events, or even as a comforting everyday dish. This recipe guarantees that your family will be begging for more. 

Traditionally, plátanos en tentación use soda (like Coca-Cola or strawberry) for a reddish hue. I discovered that applesauce is a fantastic substitute, perfect for when I'm out of soda.

Unpopular Opinion Alert:  While many consider them a dessert, I consider plátanos en tentación a glorious side dish!

Ready to unlock the magic of Panamanian caramelized plantains? Let's jump into the recipe!

Ingredients & Substitutions

Here's what you'll need to whip up this weeknight staple side dish in a flash:

The Star of the Show:

• Ripe Plantains: Look for deep yellow plantains with black spots. They should be firm to the touch, not mushy. These beauties hold their shape during cooking. Remember, the more black spots, the sweeter they'll be!

The Flavor Boosters:

• Butter adds richness to this dish! Perfect for frying or browning the plantains. But if you're out, feel free to substitute with ghee, margarine, or oil. If using coconut oil, it will add this flavor to the end result.
• Light brown sugar: This adds the perfect touch of sweetness, and the molasses notes create a unique depth of flavor. If you prefer, granulated white sugar works just fine. Make sure your substitute has a similar melting consistency to regular cane sugar.
• Cinnamon: A few sprinkles of cinnamon are a must-have flavor! Want a more intense kick? Toss in a cinnamon stick while everything simmers.
• Applesauce: This is our twist on the traditional recipe. The applesauce adds a subtle sweetness without overpowering the plantains. Sometimes, you're not feeling the apple vibe! Don't worry; check out the "Flavor Variations" section for some exciting alternatives.

As for utensils, you will need a chopping board and knife, and a frying pan.

Plantain Prep

Now that your ingredients are gathered let's prep those plantains!

1. Peel the plantain: First, grab a chopping board and your trusty knife. Cut off both ends of the plantains. Since they're ripe, peeling them is a breeze—the skin should come right off with your fingers, just like a banana. (Check the video for more details on how to do it.)

2. Slice and Dice: Now for the fun part—cutting! The size of your slices depends on your preference and how fast you want them to cook. Depending on the plantain's length, you can cut it into 4 or 5 pieces lengthwise. Another option is to halve it lengthwise and then cut it into 4 pieces. You can even cut them smaller, like coins, to cut the cooking time in half!

Step By Step Instructions

1. Heat It Up: Fire up your frying pan over medium heat. Add your chosen fat (ghee or butter) and then toss in the plantains. Let them sizzle and brown on all sides—this should take about 3 minutes.

2. Flavor Time: Sprinkle in the brown sugar, cinnamon, and your secret weapon - the applesauce. Keep mixing everything together until the plantains are coated in this delicious sauce. 

3. Sticky Sweet Perfection: To help loosen things up and create that perfect sticky consistency, add a splash of water and cover the pan for 3-4 minutes. We're looking for that thickened apple caramel sauce to be the star of the show! 

4. Serve and enjoy! Now for the best part—devouring these beauties! Warm is the way to go. Plate them up and enjoy the delicious caramelized plantains with a twist!

Recipe Tips

• Ripeness is Key: Choose ripe plantains (plátanos maduros) with mostly yellow skin and some brown speckles. These will be sweeter and caramelize better than green plantains.
• Even Thickness: Slice the plantains into uniform pieces to ensure even cooking and caramelization.
• Controlled Heat: Use medium heat to prevent burning. The plantains should caramelize slowly, developing a deep golden brown color.
• Don't Crowd the Pan: Cook the plantains in a single layer to allow for even browning and caramelization. If overcrowded, they will steam instead of caramelize.
• Butter or Oil? Both work! Butter adds a richer flavor, but oil prevents sticking. Choose based on your preference, or use half of each.

What To Serve With Caramelized Plantains

We enjoy this sweet plantain side dish with our main meals:

• Arroz con pollo (chicken and rice) and fair salad.
• Coconut rice with pigeon peas and stew meat or chicken. 
• If serving for a holiday, do it with glazed ham, baked turkey, and a green salad.

This recipe is intended to serve 1 piece of plantain per person, you can add a few more if you want.

Flavor Variations

Here are some ways to jazz up your caramelized plantains:

• Make it fancy: Place the cooked plantains in a small baking dish and top them with marshmallows, big or small. Broil for 3 minutes or until the marshmallows are golden brown. This is a perfect holiday side dish with a touch of decadence!
• Jammin' Flavors: Swap the applesauce for any jam you have on hand. The apricot and peach jam add a delightful twist, and the strawberry jam creates a vibrant pink hue. Remember, depending on your jam's sweetness, halve the sugar.
• A Touch of Tradition:  In Panama, we use soda (like Coca-Cola or strawberry) to color the plantains reddish.

Frequently Asked Questions

I hope you enjoyed learning about this simple yet delicious recipe for plátanos en tentación. 

This recipe will be a crowd-pleaser, whether you're looking for a quick weeknight side dish or a festive dish for a special occasion.

Share your experience making this recipe in the comments below.

Happy cooking!

Caramelized Plantains

Print Recipe

5 from 9 votes

Try these delicious caramelized plantains (plátanos en tentación), made with simple ingredients, ready in 15 minutes.

Prep Time3 minutes mins

Cook Time12 minutes mins

Total Time15 minutes mins

Course: Side Dish

Cuisine: Panamanian

Servings: 5 pieces

Calories: 79kcal

Author: Nadja Belgrave

Cook ModePrevent your screen from going dark

Ingredients

• 1 Ripe plantain (yellow)
• 1/2 tablespoon Ghee or butter
• 2 tablespoons Brown sugar
• 1/4 teaspoon Cinnamon
• 2 tablespoons Apple sauce

Instructions

Prep

• Peel the plantain by cutting both ends and score lengthwise. Then remove the peel with your fingers. It would be as peeling a banana.
• Cut the plantain in 4 or 5 pieces. Approximately 2.5" each piece.

Cooking

• Heat the frying pan on medium heat. Add the ghee or butter and the plantains. Fry them up, so they brown on all sides. (Approx 3 minutes)
• Next, add the brown sugar, cinnamon, and apple sauce. Keep mixing until you coat all the plantains with the sauce.
• Add a little water and cover for a few minutes or until the sticky apple caramel sauce has thickened. (Approx 3 minutes)
• Serve and Enjoy!

Video

Notes

• Want it less sweet, reduce by half the brown sugar.
• Don't  have ghee, add some butter and a mild flavor oil to fry the plantains in. We will add the oil so that the butter doesn't burn.
• Don't have apple sauce, you can just leave it out. The traditional recipe is just butter, cinnamon and sugar. I added the apple sauce to give it a flavor twist.
• Ripeness is Key: Choose ripe plantains (plátanos maduros) with mostly yellow skin and some brown speckles. These will be sweeter and caramelize better than green plantains.
• Even Thickness: Slice the plantains into uniform pieces to ensure even cooking and caramelization.
• Controlled Heat: Use medium heat to prevent burning. The plantains should caramelize slowly, developing a deep golden brown color.
• Don't Crowd the Pan: Cook the plantains in a single layer to allow for even browning and caramelization. If overcrowded, they will steam instead of caramelize.
• Butter or Oil? Both work! Butter adds a richer flavor, but oil prevents sticking. Choose based on your preference, or use half of each.

My plantains are still hard after cooking. What should I do?

 No worries! This can happen if your plantains aren't quite ripe. Cook them a bit longer and add a splash of water with some extra applesauce. This will help soften them up.

🍴Show Utensils 🍴Hide Utensils

• a chopping board
• Paring knife
• Frying Pan

Show Nutritional Information Hide Nutritional Information

Serving: 1pieceCalories: 79kcalCarbohydrates: 17.3gProtein: 0.5gFat: 1.6gSaturated Fat: 1gCholesterol: 3.8mgSodium: 3.1mgFiber: 1.1gSugar: 10.6g

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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