Plátano Horneado (Venezuelan Oven Baked Plantain)

Oven baked plantain is one of my favorite ways to eat plantains. My grandmother used to serve it as a side for lunch with butter and Queso Blanco on top. This recipe uses ripe or overripe plantains, which will turn very sweet and soft while in the oven and with a golden outside that might be a bit crispy depending on how long you cook it. You can serve it plain, with butter, with Queso Blanco, or anything else you can come up with.

Ingredients:

1 Ripe or overripe plantain
Butter
Wax Paper / Parchment Paper

Preparation:

1. Preheat the oven at about 350ºF to 375ºF.

2. Cut the two ends of the plantain, make an incision down the side cutting the skin only, and then peal the skin off (It should be easy to peal, the skin just come right off).
3. Cut a large enough piece of wax or parchment paper, and if you wish coat with butter.   You can also coat the plantain itself with butter. You don’t need to wrap in wax paper, you can simply place on a backing sheet if you wish, or even cook it in its own skin. My grandma did it with wax paper, so that is how I’m doing it here.
4. Wrap the plantain with the wax paper like a candy wrapper, and then place on a baking sheet.
5. Bake the plantain for about 30 minutes, but turn it on each side so it cooks evenly. It should come out a bit “burnt” looking.
6. Take the plantain out when it’s done, and then make a cut down the side and then fill with whatever you wish.
7. I made three different types with just one plantain; Queso Blanco and butter, plain with butter, and honey and butter.

Check out my Venezuelan Cooking Blog [Read More About Plantains]


¡Buen Provecho!

Other recipes by Melissa:

Venezuelan Arepas
Guasacaca Avocado Sauce
Venezuelan Salsa Verde
Tostones (Fried Mashed Plantains)
Tajadas (Fried Sliced Plantains)
Sweet Caramelized Plantains
Venezuelan Empanadas

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