Baking plantains seems like a simple job, but it is more difficult than you think. Baking the perfect 'banana hasa' (that's what we call it in Papiamentu!) actually starts in the shop: it's quite an art to find the perfect plantain. Don't be tempted by a beautiful, yellow skin… it is precisely the black-skinned bananas that are ripe - and therefore deliciously sweet.
Also feel how firm the banana is. If it's just a little soft, it's perfect. A very hard banana indicates a specimen that has not ripened properly. This one will never get sweet no matter how long you leave it.
Tips for baking plantain
You get the best result when you bake the plantain in butter. Are you vegan, or are you not allowed to use butter for another reason? Then you can use vegetable butter (for example Flora plant based). Frying in oil is also possible, but the plantain will then be less tasty.
In addition, it is important that you stay close to the pan while baking. This is not a dish that you make in between while you are doing something else. First the banana slices don't color for a long time and before you know it they go from yellow to black within a minute! So paying close attention and turning around on time is the trick.
And our last tip: let the slices of plantain drain really well on kitchen paper or in a sieve after baking. This will prevent you from getting fat banana slices on your plate. If you pay attention to these things, you will be fine!
This recipe is for 4 servings
- 2 ripe plantains, preferably with black skin
- 2 tablespoons of sunflower oil
- 50 grams of butter
Banana hasa preparation:
Peel the bananas and cut them into large slices. When you cut the banana diagonally, you have a larger area for baking.
Heat the oil and butter together in a frying pan. When the oil is hot, gently slide the banana slices into the pan.
Fry the banana until the bottom turns light brown. Then turn the slices over with a fork. Fry the 'banana hasá' until both sides are golden brown and then drain on kitchen paper. Enjoy your meal!
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