Baked Maduros

     So, as you may know, I went vegan for lent. My husband, however, did not. He decided to pick up boiled crawfish, corn, potatoes, and mushrooms for dinner. If you’re a true Cajun, you know how extremely difficult it was for me to turn away from this! I am proud to say I did. #nottodaysatan
I then remembered I had two very ripe plantains on my kitchen counter, so I decided to bake them for a sweet snack. As I’ve explained in a previous recipe blog for baked tostones, plantains taste much like a potato when they are not ripe, and like a sweet banana when they are very ripe. You may have heard them called a “cooking banana”. Plantains are made into tostones when they are not ripe, and maduros when they are. They are most commonly fried, but again, the goal is weight loss here. To get them to caramelize nicely, I sprinkled coconut sugar on them. They were DELISH. Rob (my husband) actually said he would rather have five pounds of my maduros than the five pounds of crawfish he ate. Ha! (That makes one of us, bud.)


  • 2 ripe plantains (many black spots)
  • Organic coconut palm sugar


  1. Preheat oven to 400.
  2. Chop both ends off of the plantains. Slice the peeling lengthwise, and peel off the peelings on your plantains.
  3. Chop the plantains in diagonal chunks.
  4. Line baking sheet with parchment paper and place chunks on the sheet. Sprinkle both sides with coconut sugar.
  5. Bake for 20 minutes. Flipping halfway- at 10 minutes.

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