Although they look almost exactly alike, you’ll find bananas on many a North American and European countertop, but rarely a plantain. Plantains are more common in African, Caribbean and Latin cuisine.

This California lifer who had never been to any of these places until the mid-2000s, didn’t know what plantains were until I was well into my 30’s!

I tasted my first plantain — or, more correctly, plátano en Español — at my very first meal on my very first trip to Central America.

It was 2007, and I was sitting at a dining table at Chan Chich Lodge in Belize, fighting to keep my previous meal down after a teeny airplane dropped us off on a tiny gravel runway in the jungle.

When my appetite returned, I was instantly smitten by plátanos. Being gluten-intolerant and potato weary, I found them much more flavorful and versatile, doubling as a savory side dish or a delectably sweet dessert.

Despite finding them at my San Diego grocery store, I soon forgot about them as I wasn’t used to cooking with them and they became a treat only to be enjoyed on my return trips to Belize, then Costa Rica and Panamá.

When I began preparing to living in Panamá, this changed. Now that I’m finally living in Panamá full time, they are a staple!

I swear every yard has at least one tree, you’ll see them growing on farms and the side of the road, and you’ll definitely find them on almost every plate of food you order at a traditional Panamanian restaurant.

What are plantains? Why are they so popular in Central America? And, most importantly, what are the best plantain recipes?

Is a Plantain a Banana???

It’s no wonder many people confuse a plantain with a banana — they look a lot alike.

Because a plantain is a type of banana and both originated in Southeast Asia, they have several similarities:

• Both are technically a berry
• They look alike with an inedible fibrous yellow peel that is green and difficult to peel when unripe and yellow and brown and easier to peel when ripe
• They are grown in tropical regions throughout the world
• They are comparable in nutrition

But, they are quite different.

• Plantains are typically larger than bananas and have a tougher and thicker skin
• Bananas are only eaten when ripe and sweet either by themselves or in desserts; plantains are used when unripe and ripe, and are more often used in savory dishes
• Bananas can be eaten raw or cooked and plantains require cooking
• In bananas, more of the carbs come from sugars; in plantains, more of the carbs come from starch
• You’ll need a knife to peel a plantain (even when they’re ripe)

Common Questions About Plantains

1. ARE PLANTAINS HEALTHY? Yes, plantains are a good source of fiber, Vitamins A, C, and B6, and magnesium and potassium. For more details on the health benefits of plantains, go here >>> The Health Benefits of Plantains (WebMD)
   
   
2. HOW DO YOU STORE PLANTAINS? Plantains can be stored at room temperature for 4-5 days. You can also freeze them (see below for tips).
   
   
3. WHEN IS A PLANTAIN READY TO EAT? Certain plantain recipes call for unripe plantains; in this case, you’ll choose the green ones. If your recipe calls for sweet plantains, you’ll want to choose the yellow ones with dark spots; the darker it is, the more sweet it will be.
   
4. WHEN IS A PLANTAIN READY TO FRY? You can fry green (unripe) or yellow (ripe) plantains; the green ones will be more starchy and savory and the yellow ones will be sweeter.
   
   
5. WHEN ARE PLANTAINS RIPE? When they are yellow with dark spots. If your recipe calls for ripe plantains, the darker, the better!
   
   
6. CAN YOU EAT PLANTAINS RAW? No, unlike bananas, plantains really need to be cooked to taste good!
   
   
7. CAN PLANTAINS BE FROZEN? Yes, peel and slice or mash them and place them in an airtight plastic bag or container. If you mash them, add about 1 tablespoon of lemon juice per fruit. Just like bananas, they may bruise a little when thawed. It’s best to use/cook them within three months.
   
   
8. WHICH PLANTAIN IS BETTER FOR PANTACONES OR TOSTONES? You will use the green, or unripe, plantain for making patacones or tostones.

How to Cook Plantains

Unlike bananas, plantains are used when they are green (unripe), yellow with brown spots (ripe), and black (very ripe) and they must be cooked to be enjoyed.

The three most common ways to prepare plantains are fried, sauteed, baked or boiled. And, let’s not forget the best way to cook most everything—grilling!

Green Plantains (Unripe)

Green plantains are unripe, firm and very starchy. In this stage, they are most similar to potatoes.

Similar to potatoes, they can be grilled, fried or baked. In Caribbean and Latin countries, green plantains are sliced, fried and eaten as a fritter called “patacones” or “tostones.”

Other ways to prepare the unripe plantains include:

• Plantain chips
• Biscuits
• Mofongo (typical Caribbean dish)
• Plantain Soup (Sopa de Platanos)

Yellow Plantains (Semi-Ripe)

When plantains are yellow and semi-ripe, they are softer than the green ones, they are still starchy.

Yellow plantains are most often used in recipes that call for mashed plantains, such as plantain tortillas, waffles, or a Dominican breakfast dish called “mangu.”

Yellow Plantains with Dark Brown Spots (Ripe)

When yellow with dark brown spots, a plantain will be softer and sweeter. They are still fried, but their sweetness makes them most appropriate for dessert dishes.

Other ways to prepare ripe plantains include:

• Pizza crust
• Fritters
• Pastelón (Puerto Rican casserole)

Black Plantains (Very Ripe)

At their ripest, plantains will be very soft and black. Although you may not think they’re good to use, this is the prime time to use them for desserts!

Some popular plantain dessert recipes for very ripe plantains include:

• Maduros are made by taking the very dark and ripe plantains and frying or baking them in oil, often with honey or sugar, until they caramelize
• Baked sweet plantains
• Sweet plantain cake
• Plantain brownies

My Favorite Plantain Recipes

I’m on a mission to incorporate plantains into my cooking! As I try different plantain recipes, I’ll include my favorites here. I’ll often put my own spin on them, whether that be making them healthier or simpler. Make sure and bookmark and revisit this page because this section will definitely grow!