Name: Plantains Foster: A Caribbean Twist on New Orleans' Classic Dessert
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Caribbean
Ingredients: 1 very ripe plantain, peeled; ¼ cup (59 g) brown sugar; 1 tablespoon organic butter; Pinch sea salt; ¼ teaspoon cinnamon; 1.5 fl oz (45 ml) Grand Marnier; 3 fl oz (90 ml) dark rum; 4 scoops vanilla ice cream (2 scoops per serving)

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Bananas Foster is a New Orleans classic – brown sugar, butter, cinnamon, rum, and banana liqueur creating something magical in a hot pan. But we had a different idea. What if we swapped bananas for really ripe plantains?

Plantains are naturally sweeter than bananas, which means you need less sugar but get more complex flavor. They hold their shape better when cooked, too, so you end up with tender pieces instead of mush.

A few tweaks make all the difference. That pinch of salt? It makes every other flavor pop. Good cinnamon matters here – don’t use the stale stuff from the back of your spice cabinet. And instead of banana liqueur, we use Grand Marnier. The orange flavor brightens everything and complements the plantains without competing with them.

When you add the plantains to that bubbling butter and brown sugar mixture, the smell alone will tell you this is going to be good. The plantains caramelize on the outside while staying creamy inside, and when you add the Grand Marnier and rum, it all comes together into something that tastes way more complicated than the 10 minutes it takes to make.

Spoon it over vanilla ice cream while it’s still warm and bubbling. The contrast between hot caramelized fruit and cold ice cream is exactly what makes this dessert work.

Step by Step Guide to Making Plantains Foster

Step 1: Preparing the Plantainn

Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.

Step 2: Making the Caramel Sauce

In a medium sauté pan, melt the butter over medium-low heat.

Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.

Step 3: Cooking the Plantains

Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly.

Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.

Step 4: Flambé the Plantains

Carefully add the Grand Marnier and dark rum to the pan.

Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute).

Remove the pan from heat immediately after the flames subside.

Step 5: Serving the Dessert

Place 2 scoops of vanilla ice cream into each serving bowl.

Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan.

Serve immediately and enjoy.

Plantains Foster FAQ

Q: Can I use regular bananas instead?
A: Yes, ripe bananas will work, but plantains provide a firmer texture and unique flavor.

Q: Is flambé necessary?
A: No, but flambéing burns off alcohol and intensifies flavor. You can skip igniting and simply simmer until alcohol evaporates if preferred.

Q: Which rum works best?
A: Use a quality dark rum for richer flavor; avoid white rum as it lacks depth.

Q: Can I make this without alcohol?
A: Yes, simply omit alcohol and replace it with orange juice mixed with a dash of vanilla extract for a similar effect.

Q: How do I know if the plantains are ripe enough?
A: The skin should be mostly black with soft spots.

Ripe Plantains — Ripe plantains, just right!

Common Mistakes and Fixes

Plantains not sweet enough: Use fully ripe (blackened skin) plantains to ensure natural sweetness.

Sauce too thin: Cook caramel sauce longer on low heat until thickened before adding plantains.

Burned caramel: Keep the heat medium-low and stir constantly to avoid scorching.

Pantains Fosters Dessert

Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Honest Cooking Magazine
Total Time: 10 minutes
Yield: Serves 2

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Description

Plantains Foster takes the classic New Orleans dessert and makes it even better. Ripe plantains have this natural sweetness that works perfectly with butter, brown sugar, and a splash of rum. The whole thing comes together in one pan – caramelized plantains in a boozy sauce that you spoon over vanilla ice cream while it’s still bubbling.

Ingredients

Scale

1 very ripe plantain, peeled

¼ cup (59 g) brown sugar

1 tablespoon organic butter

Pinch sea salt

¼ teaspoon cinnamon

1.5 fl oz (45 ml) Grand Marnier

3 fl oz (90 ml) dark rum

4 scoops vanilla ice cream (2 scoops per serving)

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Instructions

Step 1: Preparing the Plantains

Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.

Step 2: Making the Caramel Sauce

In a medium sauté pan, melt the butter over medium-low heat.
Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.

Step 3: Cooking the Plantains

Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly.
Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.

Step 4: Flambé the Plantains

Carefully add the Grand Marnier and dark rum to the pan.
Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute).
Remove the pan from heat immediately after the flames subside.

Step 5: Serving the Dessert

Place 2 scoops of vanilla ice cream into each serving bowl.
Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan.
Serve immediately and enjoy.