Plantains are notorious for bringing a taste of the islands to any meal. These Sticky Sweet Fried Plantains are an extra sweetened up version that are just as great as a side dish or as dessert.
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My husband first introduced me to the deliciousness that is fried sweet plantains. Since I had never had them growing up, I didn’t ever really give much thought to trying them.
He came home with Jamaican take out food one days and had fried sweet plantains, also called maduros, as a side. After my first bite, I was hooked. Now I make them all the time, usually alongside of Cuban Pork and Creamy Coconut Rice. Another favorite plantain recipe of ours is Sweet Plantain Lasagna (Puerto Rican Lasagna).
While authentic fried plantains don’t have much, if anything, added to them, this recipe results in stickier, even sweeter plantains due to the addition of brown sugar and maple syrup. Using unrefined coconut oil and vanilla extract adds a touch more flavor, as well.
How To Choose Plantains
I always thought plantains would taste like bananas, but they really are quite unique. When they are green and not ripe at all, they don’t have nearly as much flavor and are very starchy. While I even like them this way, my favorite plantains are more ripe.
As they ripen, they turn from green to yellow to dark yellow with blacks spots to black and they get sweeter and sweeter as they continue ripening. You can cook plantains, in different ways, at any stage of ripeness.
For this recipe, you need to use plantains that are just ripened to very ripe. Overly ripened, black plantains won’t work as well because they will be too soft and mushy.
The plantains I used for this recipe were at the earliest stage of ripening. The skin was a darker yellow and they were were just starting to turn black at the ends with black some spots on the middle. They were still somewhat firm, but soft under pressure.
After quite a few recipe testing sessions, I finally have this recipe perfected to give you the most perfect fried plantains ever!
Why This Recipe Works
This recipe brings a sweet taste of the islands to any meal you serve them with – even dessert!
Sweet Fried Plantains are a family friendly dish even kids will love.
Using just ripened plantains keeps them from turning to mush as they cook, giving you perfect, delicious results every time!
Step-By-Step Instructions
Ingredients
- 3 ripe plantains
- 1/4 cup brown sugar, packed
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice your plantains into coins or at an angle into 1/2-inch thick pieces.
Whisk together the maple syrup and vanilla extract. Don’t cheat yourself here. I always recommend using real maple syrup and vanilla extract for the best flavor.
Create!
Add the plantains and brown sugar to a large bowl and gently toss to thoroughly coat them in the sugar.
Melt the coconut oil in a large skillet over medium heat. Place the plantains into the hot oil. Cook until golden brown and crispy on the bottom, about 3-5 minutes, watching closely to prevent burning.
Once browned, flip and cook an additional 2-4 minutes. The bottom side will usually cook faster as the sugar heats up and starts caramelizing, so be sure to watch them closely!
Drizzle on the maple syrup and vanilla mixture and toss to coat.
Present!
Remove from the heat and pile onto a serving plate or into a bowl. Do not place them on a paper towel, as this recipe results in sticky plantains and they will surely stick to the paper.
Techniques & Tips
- Be sure to use plantains that are just ripe to very ripe. Avoid using overly ripe, black plantains for this recipe.
- Tossing the plantains in the brown sugar, rather than sprinkling it on, will give you more evenly caramelization.
- Use real maple syrup and vanilla extract for the best flavor.
- Whisking together the maple syrup and vanilla extract helps ensure an even distribution of flavor.
- Keep the heat set to medium. The sugar will heat up as it caramelized, so if you need to work in batches, be prepared for the second batch to brown up much quicker.
- Do not place the cooked plantains on a paper towel-lined plate – they will surely stick!
FAQ’s
How Ripe Should Plantains Be For Frying
Plantains can be anywhere from unripened to very ripe for frying depending on how firm and how sweet you want them to be. Avoid using overly ripened, black plantains.
What Do You Serve Fried Plantains With?
Try the Fried Sweet Plantains alongside of a Cuban pork or chicken dish. They are also great over ice cream or eaten alone as a snack or dessert.
Do Plantains Taste Like Bananas?
No, not at all. While they resemble a banana and sweeten as they ripen in the same way as a banana, they have a unique flavor all their own.
More Fruit Side Dish Recipes
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Sticky Sweet Fried Plantains
Ingredients
- 3 ripe plantains (peeled and cut into 1/2-inch pieces)
- 1/4 cup brown sugar (packed)
- 1 tablespoon coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the plantains and brown sugar to a large bowl and gently toss to coat.3 ripe plantains, 1/4 cup brown sugar
- In a large skillet, melt the coconut oil over medium heat. Once hot, add the plantains.1 tablespoon coconut oil
- Cook until browned and crisp on the bottoms, about 3-5 minutes. Be sure to watch them closely to prevent burning!
- Once browned, flip the plantains and cook an additional 2-4 minutes, again watching closely to prevent burning.
- Mix together the maple syrup and vanilla extract. Carefully pour onto the plantains and toss to combine.1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
- Transfer to a bowl or plate and serve warm.
Notes
Techniques & Tips
- Be sure to use plantains that are just ripe to very ripe. Avoid using overly ripe, black plantains for this recipe.
- Tossing the plantains in the brown sugar, rather than sprinkling it on, will give you more evenly caramelization.
- Use real maple syrup and vanilla extract for the best results.
- Whisking together the maple syrup and vanilla extract helps ensure an even distribution of flavor.
- Keep the heat set to medium. The sugar will heat up as it caramelized, so if you need to work in batches, be prepared for the second batch to brown up much quicker!
- Do not place the cooked plantains on a paper towel-lined plate - they will surely stick!
Nutrition
This recipe was originally published on July 12, 2018. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in June 2022.
