JesseEatzSweet, caramelized ripe plantains deglazed with a hint of bourbon and warm spices. A soul-warming dessert that hits the spot without the heavy guilt.
Peel the ripe plantains and slice them into 1/2 inch thick pieces on a diagonal bias to create more surface area for caramelization.
In a large cast-iron skillet over medium heat, melt the butter until it begins to foam and smell slightly nutty.
Don't let the butter burn; keep a close eye on the color.
Add the plantain slices in a single layer. Cook for 3-4 minutes per side until they develop a deep golden-brown crust.
Sprinkle the coconut sugar, cinnamon, ginger, and sea salt over the plantains. Toss gently to coat.
Carefully pour in the bourbon and vanilla extract. The mixture will bubble and steam. Stir gently for 1-2 minutes until the liquid reduces into a thick, glossy glaze.
If using a gas stove, turn off the flame briefly when adding alcohol to avoid a flare-up.
Remove from heat, top with toasted pecans, and serve immediately while the glaze is warm and tacky.
This is where the Deep South meets the Caribbean. The key is using very ripe (black-spotted) plantains for that natural sugar content. If you can't find bourbon, a splash of dark rum works wonders too. Serve it warm with a scoop of high-protein vanilla bean yogurt or low-calorie vanilla ice cream to keep it performance-friendly.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.