- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 4 g
- Sugar
- 75 g
- Protein
- 4 g
- Cholesterol
- 68 mg
- Sodium
- 65 mg
This ode to the New Orleans classic dessert features plantains instead of bananas. I love the change up, highlighting this important fruit from the African diaspora. I also find that the texture of the plantain slices holds up better than bananas, instead of turning to mush.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 4 g
- Sugar
- 75 g
- Protein
- 4 g
- Cholesterol
- 68 mg
- Sodium
- 65 mg
Ingredients
Directions
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the brown sugar, dark rum, sorghum, cinnamon and salt. Whisk until bubbly, about 3 minutes. Add the vanilla and plantains.
- Cook, turning the plantains until they’re browned and tender, about 3 minutes. If the sauce gets too thick, add a little water, 1 tablespoon at a time, until the desired consistency is reached. Serve with vanilla ice cream.
