Platanos En Tentacion


Ripe plantains
Brown sugar
Cinnamon (optional)


Peel plantains and cut in half lengthwise, placing them in a large baking dish or pan. My glass baking dish has a built-in non-stick finish so I didn't need to butter the dish first, but you might want to if yours doesn't have a non-stick coating already
Depending on whether you want to have some syrup left or not, either pour or drizzle the liquid over the plantain, sprinkle with brown sugar and cinnamon and dot with butter.
Bake in 350 F oven until done how you want them. If you over bake, the syrup will harden and become caramel.
I used my Cuisinart toaster-oven on the convectional setting for about 30 minutes or so.




Helen Pitlick's picture

Would this work with bananas too?

Sonia R. Martinez's picture

I can't figure out how to respond to Helen's question directly, so will comment here and hopefully she will see it.

Helen, plantains contain much more starch than bananas and the taste is a bit different, but yes, you could use bananas instead.

Helen Pitlick's picture

Thanks Sonia!


I had some plantains that were ripening but were taking forever to get to the good stage of over ripe/almost rotten to fry them as platanitos maduros, so I decided to bake a couple of them as Platanos en Tentacion - for those of you not familiar with the term, it translates to Temptation Plantains.

My mother used to make this in Cuba but she used brown sugar, butter and 'drinking' sherry (as opposed to cooking sherry)

I didn't have sherry but I did have apple juice, so decided to go with that.... The syrup not eaten was saved and we ate it over French Toast the next morning (after reheating) was delicious!


2.0 or 4 - depends on size of plantains


Monday, February 22, 2010 - 1:14pm

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