Mexican · Dessert
Baked Plantains with Cinnamon
A lightened Mexican-inspired take on baked plantain, roasted with cinnamon and a touch of maple syrup, then finished with fresh raspberries, cool Greek yogurt and toasted pecans for fibre and protein without the usual butter and sugar load.
$1
8 minsPrep
19 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
163Calories
3.6gProtein
4.4gFat
30.9gCarbs
17.1gSugar
4.8gFiber
9mgSodium
2mgChol
0.9gSat Fat
451mgPotassium
50mgCalcium
0.7mgIron
0.1mcgVitamin B12
14.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Atole de Canela
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F) and lightly line a baking sheet.
2
Halve the ripe plantain-style bananas lengthwise and arrange cut-side up, one half per individual baking dish.
3
Squeeze the lime juice evenly over the cut surfaces to stop browning and brighten the flavour.
4
Sprinkle the ground cinnamon evenly over both halves, then drizzle the maple syrup across the top.
5
Bake for 18-20 minutes until the plantain is soft and caramelised at the edges.
6
Remove from the oven and scatter the fresh raspberries over the hot plantain so they soften slightly.
7
Top each dish with a spoonful of chilled Greek yogurt and a scatter of toasted chopped pecans just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g ripe plantain-style banana, halved lengthwise banana
- 0.1 oz2g ground cinnamon ground
- 0.4 oz10g drizzled maple syrup
- 0.2 oz6g freshly squeezed lime juice
- 1.4 oz40g whole raspberry
- 1.4 oz40g chilled, for topping greek yogurt
- 0.3 oz8g roughly chopped, toasted pecan
