As I’ve mentioned before, I am not a fruit lover. I am part of the weird, very small percentage of the world that does not enjoy fruit. I occasionally eat apples, cantaloupe or grapes, but they are only on my grocery list because my son and husband love them.
Knowing that I most definitely don’t like bananas, I assumed there was no way I would like plantains, or “bananas on steroids” as my husband calls them. Why would I want a larger version of something I don’t like? Well, you know what assuming does? It keeps you from enjoying what could be one of your favorite foods.
I absolutely love food blogs and my Instagram feed is always full of wonderful and delicious recipes. This year, I have seen recipe after recipe for dishes with plantains. Sometimes they are the star and sometimes they are the side.
While on the Whole30, I had a lot of go-to meals that I knew were compliant and followed the program rules, but that repetition became boring after a couple of weeks and I had a craving for something new and different. I decided it was time to try plantains.
Plantains are technically a fruit, but to me, they are much closer to a starchy vegetable. Most of the preparations I saw were simple, so when trying them for the first time, I simply sliced them, fried them and sprinkled them with sea salt and cinnamon. They were heavenly.
I was hooked. These giant banana-like fruits were so much more delicious than I could have imagined. And even better? They were so simple to prepare.
I love slicing them up and frying them for a quick side, but what I really wanted to do was create more of a plantain cake that we could use to make plantain stacks.
What is a plantain stack you ask? The plantain cake is your base and here are a few combos we love on top:
Pulled Pork + Guacamole
Shredded Beef + Chipotle Mayo
Bacon + Fried Egg
After a couple of trial runs to get the right texture, I have our new go-to plantain recipe. These plantain cakes have a wonderful, crispy outside and are soft and sweet on the inside. If you’re feeling adventurous, try a plantain stack, if not just sprinkle these with cinnamon + sea salt and enjoy!
- 1 Plantain (yellow or yellow/brown works best)
- 1/4 to 1/3 cup Avocado Oil (or frying oil of choice)
- 1 Tablespoon Tapioca Starch/Flour
- Sea Salt
- Add your oil to a deep frying pan, like this one, and heat to medium-high.
- Peel your plantain and add the fruit to a food processor or chopper like this one.
- Add tapioca starch and blend until you have a creamy, pudding-like texture.
- When your oil is hot, use a spoon to add batter to pan. Make two large pancake sized rounds.
- Flip when nicely browned on the bottom, about 5 minutes.
- Cook the other side until browned, about 4-5 additional minutes.
- Remove from pan and cool on a plate lined with parchment paper, it helps the cakes stay crispy.
- While still hot, sprinkle with sea salt.
- If you want to keep it simple, eat as is or with a sprinkle of cinnamon. If you're feeling adventurous, use these as a base and pile on your favorite ingredients for a plantain stack.