Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Baked Plantains with Brown Sugar & Rum

Scott Phillips

Servings: four.

These beg to be served with a scoop of vanilla or coconut ice cream on top.


  • Butter or cooking spray for the pan  
  • 3 plantains, fully black and soft 
  • 1/4 cup granulated sugar
  • 2 Tbs. dark brown sugar
  • Large pinch ground cinnamon (optional)
  • 2 Tbs. dark rum
  • 2 Tbs. orange juice
  • 2 Tbs. unsalted butter, cut into small pieces

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 9
  • Carbohydrates (g): 63
  • Fiber (g): 3
  • Protein (g): 2


  • Heat the oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray. Trim the ends of the plantains and peel off the skin. Slice them on an angle to get 1/2-inch-thick oval slices. Layer the plantain slices in the baking dish so they overlap slightly. Sprinkle on both sugars and the cinnamon. Drizzle the rum and orange juice over the plantains and dot the butter pieces on top. Bake until the plantains are golden brown, tender, and have lost their shape a bit, 30 to 40 min. Let cool for at least 10 min. Serve warm or at room temperature.


Rate or Review

Reviews (1 review)

  • guadalupe | 11/30/2011


Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.