20 Delicious Green Plantain Recipes for Every Occasion

Discover the versatility of green plantains with our roundup of 20 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, these dishes will inspire you to get creative in the kitchen. Dive in and explore the delicious possibilities that green plantains have to offer—your next culinary adventure starts here!

Green Plantain Curry

Just when you thought plantains couldn’t get any more versatile, here comes Green Plantain Curry to prove you wrong. It’s a hearty, flavorful dish that’s perfect for those nights when you’re craving something a little different but still comforting.

Ingredients

• For the curry base:
  • 2 green plantains, peeled and sliced into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic, curry powder, cumin, and turmeric. Stir constantly for 1 minute to toast the spices.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
4. Add the sliced plantains to the pot. Cover and simmer for 20 minutes, or until the plantains are tender.
5. Season with salt to taste. Tip: If the curry is too thick, add a little more broth to reach your desired consistency.
6. Garnish with fresh cilantro and serve with lime wedges on the side. Tip: Squeezing lime juice over the curry just before eating enhances the flavors.

Zesty and creamy, this Green Plantain Curry is a delightful twist on traditional curry dishes. Serve it over a bed of rice or with warm naan bread for a complete meal that’s sure to impress.

Green Plantain Pancakes

Let me tell you about these green plantain pancakes—they’re a game-changer for your breakfast routine. You’ll love how simple they are to make, and the unique twist they bring to your table.

Ingredients

• For the batter:
  • 2 green plantains, peeled and chopped
  • 2 eggs
  • 1/4 cup coconut milk
  • 1 tbsp coconut oil, melted
  • 1/2 tsp baking powder
  • Pinch of salt
• For cooking:
  • 2 tbsp coconut oil

Instructions

1. Blend the chopped plantains, eggs, coconut milk, melted coconut oil, baking powder, and salt in a blender until smooth. Tip: The batter should be thick but pourable; if it’s too thick, add a splash more coconut milk.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of coconut oil.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Tip: Don’t rush the flip; wait until the edges look set.
4. Flip the pancakes and cook for another 2-3 minutes until golden brown. Tip: Keep the heat at medium to avoid burning.
5. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Best enjoyed fresh off the skillet, these pancakes are delightfully fluffy with a subtle sweetness from the plantains. Try topping them with a drizzle of honey or a dollop of yogurt for an extra treat.

Green Plantain and Beef Stew

Believe it or not, combining green plantains and beef in a stew creates a dish that’s both hearty and slightly sweet, perfect for those days when you’re craving something comforting yet a bit different. You’ll love how the plantains soften into the rich, savory broth, making every spoonful a delight.

Ingredients

• For the beef: 1 lb beef chuck, cut into 1-inch cubes, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the stew base: 1 large onion diced, 3 garlic cloves minced, 1 bell pepper diced, 2 cups beef broth, 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp dried oregano
• For the plantains: 2 green plantains peeled and cut into 1-inch pieces, 2 tbsp olive oil, 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the beef cubes, 1 tsp salt, and 1/2 tsp black pepper. Brown the beef on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are soft, about 5 minutes.
3. Stir in the beef broth, tomato paste, ground cumin, and dried oregano. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
4. While the stew simmers, heat 2 tbsp olive oil in a skillet over medium heat. Add the plantain pieces and 1/2 tsp salt. Fry until golden brown on all sides, about 3 minutes per side. Tip: Keep an eye on them to prevent burning.
5. Add the fried plantains to the stew during the last 10 minutes of cooking. Tip: This allows them to absorb some of the stew’s flavors without becoming too soft.
6. Serve hot. Garnish with fresh cilantro if desired.

Great texture and flavor come together in this stew, with the plantains offering a subtle sweetness against the savory beef. Try serving it over a bed of rice for an even more filling meal.

Green Plantain Mash

Fancy a twist on your usual side dish? Green plantain mash is your go-to for something different yet comforting. It’s simple, hearty, and packs a punch of flavor.

Ingredients

• For the mash:
  • 2 green plantains
  • 2 cups water
  • 1 tsp salt
• For seasoning:
  • 2 tbsp butter
  • 1/4 cup milk
  • Salt to taste

Instructions

1. Peel the green plantains and cut them into 1-inch pieces.
2. In a medium pot, bring 2 cups of water to a boil over high heat. Add the plantain pieces and 1 tsp of salt.
3. Reduce heat to medium and simmer for 15 minutes, or until the plantains are fork-tender.
4. Drain the plantains and return them to the pot. Tip: Letting them sit for a minute helps evaporate excess water.
5. Add 2 tbsp of butter and 1/4 cup of milk to the pot. Mash the plantains with a potato masher until smooth. Tip: For extra creaminess, warm the milk before adding.
6. Season with salt to taste and mix well. Tip: If the mash is too thick, add a little more milk until you reach the desired consistency.

Enjoy the creamy texture and subtle sweetness of this green plantain mash. It pairs wonderfully with grilled meats or can be a standout on its own with a drizzle of olive oil.

Green Plantain and Cheese Balls

Bite into these crispy, cheesy delights that bring a tropical twist to your snack game. Green plantain and cheese balls are your next go-to for a quick, satisfying treat.

Ingredients

• For the dough:
  • 2 green plantains, peeled and chopped
  • 1 cup water
  • 1 tsp salt
• For the filling:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese, softened
• For frying:
  • 2 cups vegetable oil

Instructions

1. Boil the chopped plantains in 1 cup of water with 1 tsp salt until tender, about 15 minutes.
2. Drain the plantains and mash them into a smooth dough while still warm. Tip: A potato masher works great here.
3. In a bowl, mix 1 cup shredded mozzarella with 1/2 cup softened cream cheese until well combined.
4. Take a small portion of the plantain dough, flatten it in your hand, and place a teaspoon of the cheese mixture in the center.
5. Enclose the cheese with the dough, rolling it into a smooth ball. Tip: Wet your hands slightly to prevent sticking.
6. Heat 2 cups of vegetable oil in a deep pan to 350°F. Tip: Use a candy thermometer to monitor the temperature.
7. Fry the balls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Kick back and enjoy these golden bites with a crispy shell and a gooey, cheesy center. Perfect with a side of spicy mayo or just as they are!

Green Plantain Tacos

Oh, you’re going to love these Green Plantain Tacos! They’re a fun twist on taco night, offering a slightly sweet and hearty base that’s perfect for loading up with all your favorite toppings.

Ingredients

• For the plantain shells:
  • 2 green plantains, peeled and sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tbsp lime juice
• For serving:
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the plantain rounds with olive oil and salt, then spread them out on the baking sheet.
3. Bake for 25 minutes, flipping halfway through, until they’re golden and slightly crispy.
4. While the plantains bake, warm the black beans in a small pot over medium heat. Stir in cumin, garlic powder, and lime juice. Cook for 5 minutes, then set aside.
5. Once the plantains are done, let them cool for a minute, then press each round into a taco shell shape using the back of a spoon.
6. Fill each plantain shell with the black bean mixture, then top with diced tomatoes, cilantro, and queso fresco.

You’ll adore the contrast between the crispy plantain shells and the creamy, spiced beans. Try serving these tacos with a side of avocado slices for an extra layer of richness.

Green Plantain Lasagna

Forget everything you know about traditional lasagna because this green plantain version is about to blow your mind. It’s layers of sweet, savory, and cheesy goodness that’ll have you coming back for seconds.

Ingredients

• For the plantain layers:
  • 4 green plantains, peeled and sliced lengthwise
  • 2 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup tomato sauce
• For the cheese sauce:
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the plantain slices with olive oil, sprinkle with salt, and bake for 20 minutes until slightly golden. Tip: Keep an eye on them to prevent burning.
3. While the plantains bake, brown the ground beef in a pan over medium heat. Add onion, garlic, cumin, and paprika, cooking until the onion is soft.
4. Stir in the tomato sauce and simmer for 5 minutes. Tip: Letting it simmer enhances the flavors.
5. In a bowl, mix the mozzarella, ricotta, and Parmesan cheeses.
6. Layer the baked plantains, beef mixture, and cheese sauce in a baking dish, starting and ending with plantains.
7. Bake for 25 minutes until the top is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.

You’ll love how the plantains add a unique sweetness that balances the savory beef and creamy cheese. Try serving it with a side of avocado salad for a fresh contrast.

Green Plantain and Chicken Casserole

Got a craving for something hearty and a little different? This green plantain and chicken casserole is a cozy, flavorful dish that’ll spice up your dinner routine.

Ingredients

• For the chicken:
  • 2 cups shredded cooked chicken
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the plantains:
  • 3 green plantains, peeled and sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with 1 tbsp olive oil, garlic powder, onion powder, salt, and black pepper. Set aside.
3. Toss the plantain rounds with 2 tbsp olive oil and 1/2 tsp salt. Spread them on a baking sheet and bake for 15 minutes, flipping halfway, until slightly golden.
4. While the plantains bake, combine chicken broth, heavy cream, Parmesan cheese, and thyme in a saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.
5. Layer half of the baked plantains in a greased casserole dish. Top with all the chicken mixture, then the remaining plantains.
6. Pour the sauce evenly over the top. Bake for 20 minutes, or until bubbly and golden on top.
7. Let it sit for 5 minutes before serving to allow the sauce to thicken slightly.

Creamy, savory, and with a hint of sweetness from the plantains, this casserole is a crowd-pleaser. Try serving it with a side of avocado salad for a fresh contrast.

Green Plantain Bread

Green plantain bread is a game-changer if you’re looking for something uniquely delicious and slightly healthier than your average banana bread. You’ll love its subtle sweetness and dense, moist texture that makes every bite satisfying.

Ingredients

• For the bread:
• 2 large green plantains, peeled and chopped
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a blender, puree the chopped plantains until smooth. Tip: A few small chunks are okay for texture.
3. In a large bowl, mix the melted butter and brown sugar until well combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract and plantain puree.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can make the bread tough.
7. Fold in the chopped walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover loosely with aluminum foil.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Last but not least, this green plantain bread is wonderfully dense and moist, with a hint of caramel from the brown sugar. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Green Plantain and Shrimp Skewers

Ready to shake up your dinner routine? These Green Plantain and Shrimp Skewers are a game-changer, blending sweet, savory, and a hint of spice in every bite. Perfect for grilling season or whenever you’re craving something a little different.

Ingredients

• For the skewers:
  • 2 green plantains, peeled and cut into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For the marinade:
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together the orange juice, lime juice, honey, and smoked paprika to create the marinade.
3. Place the shrimp in a large bowl, pour the marinade over them, and toss to coat. Let them marinate for 15 minutes at room temperature.
4. While the shrimp marinates, toss the plantain pieces with olive oil, salt, black pepper, and garlic powder in a separate bowl.
5. Thread the marinated shrimp and seasoned plantain pieces onto skewers, alternating between them.
6. Grill the skewers for about 3-4 minutes on each side, or until the shrimp are pink and opaque and the plantains are tender with slight char marks.
7. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
8. Tip: Don’t overcrowd the skewers to ensure even cooking.
9. Tip: Serve immediately for the best texture and flavor.

Crunchy plantains and juicy shrimp come together in these skewers for a delightful contrast. Try serving them over a bed of cilantro lime rice for a complete meal that’s bursting with flavor.

Green Plantain Pizza

Who knew that green plantains could be the star of your next pizza night? This twist on a classic swaps out the traditional dough for a crispy, savory plantain crust that’s surprisingly easy to make. You’re going to love how the natural sweetness of the plantains pairs with your favorite toppings.

Ingredients

• For the crust:
  • 2 large green plantains, peeled and sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the sliced plantains in a food processor and pulse until they form a dough-like consistency.
3. Transfer the plantain dough to the prepared baking sheet and press it into a 12-inch circle, about 1/4-inch thick.
4. Brush the crust with olive oil and sprinkle with salt. Bake for 20 minutes, or until the edges start to golden.
5. While the crust bakes, mix the tomato sauce with oregano and garlic powder in a small bowl.
6. Remove the crust from the oven and spread the sauce evenly over it.
7. Top with mozzarella cheese, black olives, and red bell pepper.
8. Return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly browned.
9. Let the pizza cool for 5 minutes before slicing. This helps the crust hold together better.

Zesty and satisfying, this green plantain pizza offers a delightful crunch with every bite. Try serving it with a side of spicy aioli for an extra kick that complements the sweet and savory flavors perfectly.

Green Plantain and Egg Breakfast

Very few things beat the comfort of a hearty breakfast, and this green plantain and egg dish is here to prove just that. It’s simple, satisfying, and packs a flavorful punch to kickstart your day.

Ingredients

• For the plantains:
  • 2 green plantains, peeled and sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the eggs:
  • 4 large eggs
  • 1/4 tsp black pepper
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the plantain rounds to the skillet, sprinkle with salt, and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets crispy.
3. Remove the plantains from the skillet and set aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, melt butter over medium-low heat.
5. Crack the eggs into the skillet, season with black pepper, and cook to your preferred doneness, about 2-3 minutes for sunny-side up. Tip: For fluffier eggs, cover the skillet with a lid for the last minute of cooking.
6. Serve the eggs over the crispy plantains. Tip: Drizzle with hot sauce or sprinkle with fresh cilantro for an extra flavor boost.

Perfectly crispy plantains meet soft, creamy eggs in this dish, offering a delightful contrast in textures. Try serving it with a side of avocado slices or a fresh tomato salad for a complete meal.

Green Plantain and Avocado Salad

Wow, have you ever thought about combining green plantains and avocado in a salad? It’s a game-changer. This dish brings together the creamy texture of avocado with the unique, slightly sweet flavor of green plantains for a refreshing twist on your usual salad.

Ingredients

• For the salad:
  • 2 green plantains, peeled and sliced into 1/2-inch rounds
  • 1 ripe avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh cilantro, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Fill a medium pot with water and bring to a boil over high heat.
2. Add the plantain rounds to the boiling water and cook for 5 minutes, or until just tender. Tip: Don’t overcook them, or they’ll become mushy.
3. Drain the plantains and let them cool to room temperature.
4. In a large bowl, combine the cooled plantains, diced avocado, red onion, and cilantro.
5. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing. Tip: Taste the dressing before adding it to the salad to adjust the seasoning if needed.
6. Pour the dressing over the salad and gently toss to combine. Tip: Use a spatula to fold the ingredients together to keep the avocado from breaking apart.

Unbelievably simple, right? The salad has a delightful mix of textures—creamy avocado, tender plantains, and a bit of crunch from the red onion. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Green Plantain and Coconut Milk Dessert

You’ve probably heard of plantains in savory dishes, but have you ever tried them in a dessert? This Green Plantain and Coconut Milk Dessert is a game-changer, blending the subtle sweetness of green plantains with the creamy richness of coconut milk. It’s surprisingly simple to make and utterly delicious.

Ingredients

• For the dessert:
  • 2 green plantains, peeled and sliced into 1-inch pieces
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 cinnamon stick

Instructions

1. In a medium saucepan, combine the sliced plantains, coconut milk, water, sugar, salt, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 25 minutes, or until the plantains are very soft. Stir occasionally to prevent sticking.
3. Remove the cinnamon stick and use a potato masher or fork to mash the plantains into the liquid until you achieve a slightly chunky consistency. For a smoother texture, blend the mixture with an immersion blender.
4. Continue to cook the mixture on low heat for another 5 minutes, stirring constantly, until it thickens to your desired consistency. Tip: If it’s too thick, add a little more water to thin it out.
5. Let the dessert cool for about 10 minutes before serving. It will thicken more as it cools. Tip: Serve warm for the best flavor and texture.
6. Enjoy as is, or get creative by topping it with toasted coconut flakes or a drizzle of honey for extra sweetness. Tip: This dessert also tastes great chilled, making it a versatile treat for any season.

Great texture meets great flavor in this dessert, with the plantains offering a unique, mildly sweet base that’s perfectly complemented by the creamy coconut milk. Whether you serve it warm or cold, it’s a delightful way to end any meal or enjoy as a sweet snack.

Green Plantain and Black Bean Burgers

Overwhelmed by the same old burger options? You’ll love these Green Plantain and Black Bean Burgers—packed with flavor and a fun twist on the classic.

Ingredients

• For the patties:
  • 2 green plantains, peeled and chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
• For serving:
  • 4 burger buns
  • 1 avocado, sliced
  • 1/4 cup cilantro leaves

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil the plantains in a pot of water for 10 minutes, or until tender. Tip: A fork should easily pierce them.
3. Drain the plantains and mash them in a bowl until smooth.
4. Add the black beans to the bowl and mash, leaving some beans whole for texture.
5. Stir in the breadcrumbs, cumin, and salt until well combined.
6. Form the mixture into 4 patties, each about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
7. Heat the olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown.
8. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This ensures they hold together when served.
9. Toast the burger buns lightly, if desired.
10. Assemble the burgers with the patties, avocado slices, and cilantro leaves.

These burgers are wonderfully hearty with a slight sweetness from the plantains. Try serving them with a spicy mayo for an extra kick!

Green Plantain and Spinach Stir Fry

Unbelievably easy and packed with flavor, this Green Plantain and Spinach Stir Fry is your next go-to weeknight dinner. You’ll love how the sweetness of the plantains pairs with the earthy spinach, all brought together with a hint of spice.

Ingredients

• For the stir fry:
  • 2 green plantains, peeled and sliced into 1/2-inch rounds
  • 2 cups fresh spinach, roughly chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
• For the garnish:
  • 1 tbsp chopped cilantro
  • 1 tbsp lime juice

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the plantain rounds to the skillet, ensuring they’re in a single layer. Cook for 3 minutes on each side or until golden brown.
3. Sprinkle salt, black pepper, and red pepper flakes over the plantains. Stir gently to coat.
4. Add the chopped spinach to the skillet. Cook for 2 minutes, stirring occasionally, until the spinach is wilted but still vibrant green.
5. Remove from heat. Drizzle with lime juice and sprinkle chopped cilantro on top for garnish.

Absolutely delightful, this dish offers a crispy exterior on the plantains with a soft, sweet center, contrasted by the tender spinach. Serve it over a bed of quinoa for a hearty meal or enjoy it as is for a light, flavorful side.

Green Plantain and Chocolate Cake

Just when you thought plantains couldn’t get any more versatile, here’s a twist that’ll blow your mind—Green Plantain and Chocolate Cake. It’s the perfect blend of savory and sweet, with a texture that’s surprisingly fluffy. Trust me, you’re going to want to try this one.

Ingredients

• For the cake:
  • 2 green plantains, peeled and chopped
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
2. In a blender, puree the chopped green plantains until smooth. This will be your base, so make sure there are no lumps.
3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
4. In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until the mixture is light and fluffy. Tip: Room temperature eggs blend more easily.
5. Alternately add the dry ingredients and the hot water to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
6. Fold in the plantain puree gently. The batter should be smooth but thick.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly.

How does it turn out? The cake is moist with a subtle plantain sweetness that pairs amazingly with the rich chocolate. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Conclusion

Delightful as it is diverse, this roundup of 20 green plantain recipes offers something for every taste and occasion. Whether you’re craving something savory or sweet, these dishes promise to bring a burst of flavor to your table. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.

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