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Baked Plantains with Brown Sugar and Honey

Baked Plantains with Brown Sugar and Honey

These baked plantains with brown sugar and honey are tender in the center, lightly crisp around the edges, and coated in a warm caramelized glaze made with brown sugar, honey, butter, and cinnamon. They make an easy sweet side dish or simple dessert without deep-frying.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4
Course: Side Dish
Cuisine: Caribbean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium very ripe plantains
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon unsalted butter melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Small pinch of salt

Equipment

  • Baking sheet or shallow baking dish
  • Parchment paper
  • Small mixing bowl
  • Pastry brush or spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Preheat the oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare the plantains: Cut off both ends, make a shallow cut along the skin, and peel each plantain. Slice them diagonally into pieces about ½ inch thick.
  3. Make the glaze: Add the melted butter, brown sugar, honey, cinnamon, vanilla extract, and salt to a small bowl. Stir until evenly combined.
  4. Coat the plantains: Arrange the slices in a single layer on the prepared baking sheet. Brush or spoon the brown sugar and honey mixture over each piece.
  5. Bake the first side: Place the pan in the oven and bake for about 15 minutes, until the plantains begin to soften and the edges start turning golden.
  6. Turn and glaze: Carefully turn each plantain slice. Brush the remaining glaze over the second side.
  7. Finish baking: Return the pan to the oven for another 8–12 minutes, until the centers are tender and the edges are caramelized.
  8. Rest before serving: Remove the plantains from the oven and let them rest for 3–5 minutes so the warm glaze can thicken slightly.
  9. Serve warm: Enjoy them as a sweet side dish or serve with vanilla ice cream, yogurt, or toasted coconut for dessert.

Notes

Use very ripe plantains: Look for yellow skin with plenty of dark brown or black patches. They should feel slightly soft but not mushy.
Do not overcrowd the pan: Leave a little space between the slices so their edges can caramelize instead of steaming.
Watch the final minutes: Honey and brown sugar can darken quickly, so keep an eye on the plantains near the end of baking.
For less sweetness: Reduce the brown sugar to 1 tablespoon if your plantains are already very ripe and naturally sweet.

Storage

Store leftover baked plantains with brown sugar and honey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer for better texture.