Plantains: boil, bake, roast or deep-fry!

Your guide to a versatile vegetable.

Boiled, roasted, baked, deep-fried or served as a dessert,

plantains are always delicious.

Try them today!

Kochbanane

Green, yellow or black - always delicious!

Plantains come in three stages of ripeness. They start off green before turning yellow and then finally black. As they ripen they become milder, softer and sweeter.

After about 2 weeksDeep-fry or mash After about 3 weeksRoast, bake, boil, deep-fry or mash After about 4 weeksCan be eaten as a dessert

What is a plantain?

In many subtropical regions of the Americas, Asia and Africa, plantains are an important staple food, like potatoes are to us. They are not really a fruit, but a vegetable, and cannot be eaten raw. Plantains can be enjoyed in three different stages of ripeness. Depending on their ripeness they may taste best when boiled, baked, roasted, deep-fried or served as a dessert.

How to peel:

Plantains have a firmer skin than bananas. When green, it is best to peel them with a knife. Score the skin lengthways at several points and firmly pull it off. Once a plantain turns yellow, the skin should be scored crosswise with the knife before peeling.

How to store plantains:

  • Plantains ripen best at room temperature.
  • Higher temperatures will speed up the ripening process.
  • Temperatures below 8°C will damage plantains. Don't store plantains in the refrigerator.
  • Only fully ripe plantains with a black skin can be kept in the fridge.
  • Ripe plantains freeze very well. To freeze, peel and store in individual freezer bags.

Tasty recipes with plantains.

Plantains in banana leaves

Plantains in banana leaves

Ingredients (serves 1)

  • 1 green-yellow plantain
  • Jaipur curry blend
  • 10 ml oil
  • 1 banana leaf
How it is done

Peel plantain, then dissolve the curry powder in a little oil and brush the plantain with it. Wrap the plantain in the banana leaf and steam-cook. You can do this in a steamer or with the steam function on your oven. The perfect accompaniment to chicken curry, tandoori dishes or light fricassées.

Preparation: 5 min.

Steaming time: about 20 min.

Difficulty level: very easy

Plantain Raclette

Plantain Raclette

Ingredients (serves 2)

  • 2 green-yellow plantains
  • 4 slices raclette cheese
  • Peppercorns with rose buds
  • Mild chilli in fine threads
  • Salt
How it is done

Slice the plantains lengthways and pile the raclette cheese on top. Place the plantains in an ovenproof dish and place under your oven’s broilercook under a hot grill (maximum setting) for 4 minutes until the cheese starts to brown and bubble. Then transfer the plantains to a wooden board and cut into bite-sized pieces. Season to taste with the rose peppercorn mix and salt, and then add a few chilli threads as decoration and for added flavour. Makes a delicious snack, starter or finish to a meal.

Preparation: 10 mins.

Difficulty level: very easy

Plantain mousse with milk chocolate couverture and cinnamon

Plantain mousse with milk chocolate couverture and cinnamon

Ingredients (serves 2)

  • 300 g cream
  • 80 g milk chocolate couverture
  • 150 g plantains, fully ripe
  • 2 tsp vanilla sugar
  • 1 pinch salt, 1 generous pinch ginger
  • A little cinnamon, seedless chilli pepper
How it is done

Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.

Preparation: 30 mins.

Difficulty level: very easy

Plantain Croutons

Plantain Croutons

A tasty addition to any salad!

  • 1 green plantain
  • Cayenne pepper
  • Oil for frying
How it is done

Peel and finely dice the green plantain. Add a generous amount of oil to a pan or deep fat fryer and deep-fry the plantain cubes until golden-brown. Place on kitchen paper towel to dry, then season with salt and dust with cayenne pepper.

Plantain croûtons go with any kind of salad and are also a delicious addition to soups.

"Free Style" Plantain Crunchies

"Free Style" Plantain Crunchies

Ingredients (serves 3)

  • 3 plantains in all stages of ripeness
  • 100 g Vietnamese green rice
  • 50 g tempura powder
  • 2 eggs
  • 30 g plain flour
  • 120 ml water
  • Salt, pepper, oil for frying
How it is done

Chop the plantains into bite-sized chunks. There are various ways of coating the plantains:

1) With tempura batter: Add tempura powder to cold water and stir to a smooth batter

2) With green rice: Mix green rice with flour

3) With ready-coated plantains plain flour: Beat 2 eggs and sprinkle a little flour on a deep plate

Bread the plaintains using one or all of the various coatings in egg and then flour and deep-fry. Brown plantains are especially good with an egg coating, green and green-yellow ones with all other coatings. Green plantains can be deep-fried without any coating, but should be lightly salted afterwards. Different flavours are created depending on the ripeness of the fruit, from the potato-like flavour of green plantains to the taste of a dessert banana with dark plantains. We recommend serving with a selection of sauces for dipping, e.g. soy or garlic sauce.

Preparation: 10 min.

Difficulty level: very easy

Plantain and sweet potato casserole

Plantain and sweet potato casserole

Ingredients (serves 2)

  • 3 Dole plantains
  • 3 sweet potatoes
  • 125 g crème fraîche
  • 125 g cream
  • 1 mozzarella
  • 2 shallots
  • 20 g butter
  • Nutmeg
  • Salt
  • Pepper
  • Casserole dish, 24 cm diameter
How it is done

Finely chop the shallot and garlic. Peel plantains and sweet potatoes and thinly slice them. Mix cream, crème fraîche, shallot pieces and garlic and season it with salt, pepper and nutmeg. Slightly spread the mixture on the bottom of the casserole dish and place potato and plantain slices alternately. Spread the rest of the mixture on top of it. Slice the mozzarella and cover the casserole with it. Bake for about 25 minutes at 160 degree.

Plantain purée with caramel

Plantain purée with caramel

Ingredients (serves 2)

  • 400 g tin of sweetened condensed milk
  • 200 g plantains, fully ripe
  • Juice and zest of 1 lemon
How it is done

Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times. Bake plantains in their skins at 160°C for about 15 - 20 min. Finely purée the cooked plantain flesh, caramel, lemon zest and juice. Press through a sieve and chill before serving.

Preparation: 2 hours

Difficulty level: very easy

Caribbean plantain lasagne with tomato sauce

Caribbean plantain lasagne with tomato sauce

Ingredients (serves 4)

  • (medium-sized casserole dish)
  • 4 yellow plantains
  • 50 g butter
  • 40 g plain flour
  • 250 ml milk
  • 500 g mixed mince
  • 1 large onion
  • 2 cloves of garlic, fresh
  • 100 ml white wine
  • 100 ml pineapple juice
  • 1 tin (850 ml) peeled tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp medium-strength mustard
  • 1 green and 1 red chilli pepper
  • 200 g tinned kidney beans
  • Olive oil, salt and pepper
  • 100 g grated Parmesan
  • 100 g mozzarella
How it is done

To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper. Remove mince from the pan and put aside.

Put more olive oil in the pan and add chopped garlic, chilli and onion. Sweat until clear and add mustard and tomato purée. After about 2 minutes, deglaze with white wine and pineapple juice. Add the tinned tomatoes and kidney beans and reduce the whole mixture (for about 15 minutes, stirring constantly). Add the mince and simmer everything over a low flame for at least 30 minutes. (For an even better flavour, leave overnight!) Peel the yellow plantains and cut lengthways into thin strips. Place them in the bottom of the greased dish as you would the bottom layer of lasagne. Then alternate layers of plantain with béchamel sauce and lasagne filling. Top the final layer of sauce with slices of mozzarella, sprinkle generously with Parmesan and bake until top is melted and bubbling.

Baking time: about 20 min.

Total preparation time: about 60 min.

Difficulty level: medium

Patacones con guacamole – plaintains with avocado dip

Patacones con guacamole – plaintains with avocado dip

Ingredients (serves 2)

  • 250 g tomatoes
  • 3 tbsp lemon juice
  • 1 bunch coriander
  • 150 g spring onions
  • 5 g fresh red chili pepper
  • 2 ripe avocados
  • 1 tsp olive oil
  • 2 - 3 Dole plantains
  • 2 tbsp olive oil
  • Salt and pepper
How it is done

Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper. Reserve a few coriander leaves for garnishing and finely chop the rest. Peel the avocados, remove the stone and mash the flesh. Now add everything to a bowl and mix together with the lemon juice and olive oil. Season to taste with salt and pepper. Peel plantains, slice thinly and fry in heated oil over a medium heat for around 10 minutes, turning frequently, until crisp and moderately browned. Add salt and pepper. Garnish the guacamole with a few tomato cubes and coriander leaves and serve with the plantains – delicious!

Plantain purée

Plantain purée

Ingredients (serves 2)

  • 3 green Dole plantains
  • 1 egg yolk
  • 100 g butter
  • 100 ml milk
  • 100 ml coconut milk
  • 1tbsp. tahini
  • A pinch of salt
How it is done

Peel and cut the plantains. Boil them in a pot with salted water until they are soft (about 15-0 minutes).  Drain, leave the plantains to cool slightly and mash them with a potato masher. Add butter, milk, coconut milk as well as tahini and stir at low heat. Season with salt, add the egg yolk and purée everything in a food processor or with a handheld blender.

Plantains – in peanut butter

Plantains – in peanut butter

Ingredients

  • 4 Dole plantains
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 tsp chili pepper (chopped)
  • Pepper
  • 2 tbsp peanut butter
  • Olive oil
How it is done

Heat the onions, garlic and chili in a frying pan with a little oil. Peel the plantains, slice into chunks and fry over low heat. Season with a pinch of pepper. Add the peanut butter to the pan and allow to melt slowly. Stir gently and constantly until the peanut butter becomes liquid.

Tip: Try serving the plantains in peanut butter with fresh white bread or rice as a side dish

Spicy plantain soup

Spicy plantain soup

Ingredients (serves 2)

  • ½ onion
  • ½ stick celery
  • ½ carrot
  • ½ garlic clove
  • ½ chilli
  • 20g ginger
  • 2 Dole plantains
  • ¼ Dole pineapple
  • 100 ml orange juice
  • 500 ml vegetable stock
  • 300 ml coconut milk
  • Curry powder
  • Cayenne pepper
  • 2 Kaffir leaves
  • Sesame oil
  • Onion shoots (to garnish)
How it is done

Cut onion, celery, carrots, plantains and pineapple into cubes. Garlic, ginger and chilli need to be cut into slices. Fry everything in a pot with sesame oil. Add salt, pepper, a pinch of cayenne pepper as well as curry powder. Add the orange juice, vegetable stock, coconut milk and sweet chilli sauce. Simmer the soup for about 25 minutes. Add the kaffir leaves for 5 minutes, and then remove them. Stir everything and strain through a colander. Garnish with onion shoots.

Plantain and Tomato Salad

Plantain and tomato salad

Ingredients (serves 2)

  • 2 slices of a fresh Dole Tropical Gold pineapple
  • 2 beef tomatoes
  • 2 Dole plantains
  • 4 tbsp olive oil
  • ½ box fresh cress
  • Juice of a squeezed lemon
  • ¼ tsp curry powder
  • Salt
  • Pepper
  • A dash of rum
How it is done

Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times. Meanwhile, blanch the tomatoes, remove the skins and cut into slices. Cut open the Dole pineapple, cut two slices and remove the firm core and peel. Then cut the two slices into eighths. After 20 minutes, remove the plantains from the water, allow to cool, then cut into slices and drizzle with a little lemon juice. Put the plantain, tomato and pineapple pieces into a flat dish. Wash the cress and add to the dish. In a bowl, combine the remaining lemon juice with the olive oil, salt, pepper and curry powder and then pour over the salad.

More Recipes
Plantains in banana leaves Plantains in banana leaves
Plantain Raclette Plantain Raclette
Plantain mousse with milk chocolate couverture and cinnamon Plantain mousse with milk chocolate couverture and cinnamon
Plantain Croutons Plantain Croutons
"Free Style" Plantain Crunchies "Free Style" Plantain Crunchies
Plantain and sweet potato casserole Plantain and sweet potato casserole
Plantain purée with caramel Plantain purée with caramel
Caribbean plantain lasagne with tomato sauce Caribbean plantain lasagne with tomato sauce
Patacones con guacamole – plaintains with avocado dip Patacones con guacamole – plaintains with avocado dip
Plantain purée Plantain purée
Plantains – in peanut butter Plantains – in peanut butter
Spicy plantain soup Spicy plantain soup
Plantain and tomato salad Plantain and Tomato Salad