Banana-da-terra Assada

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Line a small baking tray or dish with baking paper for easier cleanup. Peel the plantains and cut each one in half lengthwise.

   2 large (about 500 g total, peel-on) ripe plantains
2. 2

   In a small bowl, mix the melted butter, brown sugar, ground cinnamon, vanilla extract, and a pinch of salt until the sugar is evenly moistened.

   20 g unsalted butter, melted20 g brown sugar2 g ground cinnamon5 ml vanilla extract1 pinch fine salt
3. 3

   Arrange the plantain halves cut-side up on the tray. Spoon the butter mixture evenly over them, spreading it to coat the surface. Make sure some of the mixture falls around the plantains so it forms a light syrup as it bakes.

   2 large (about 500 g total, peel-on) ripe plantains20 g unsalted butter, melted20 g brown sugar2 g ground cinnamon5 ml vanilla extract1 pinch fine salt
4. 4

   Bake for 18 to 22 minutes, until the plantains are very tender when pierced with a knife and the tops are glossy and lightly caramelized at the edges. If you want deeper color, switch to the grill/broiler for 1 to 2 minutes at the end, watching closely so the sugar does not burn.

   2 large (about 500 g total, peel-on) ripe plantains20 g unsalted butter, melted20 g brown sugar2 g ground cinnamon5 ml vanilla extract1 pinch fine salt
5. 5

   Let the plantains rest for 2 minutes so the syrup thickens slightly. Serve warm, spooning any buttery cinnamon syrup from the tray over the top. Add lime wedges on the side if using for a bright contrast.

   2 wedges (optional) lime wedges

Origin & History

Banana-da-terra, the large cooking plantain widely used in Brazil, appears in many regional sweet and savory dishes. Roasting or baking ripe plantain with butter and sugar is a simple home-style preparation that highlights the fruit's natural sweetness and is especially popular as a comforting dessert or side.