About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 4
- Active time: 5 minutes
- Total time:30 minutes
- 2 ripe plantains (skins should be completely black)
- 1/2 cup crème fraîche or clotted cream
- 1/4 cup sugar
- 1 teaspoon cinnamon
Adjust oven rack to middle position and preheat oven to 350°F. Peel plantains and slit lengthwise, being careful not to cut all the way through. Use your fingers to open up the slit like a hot dog bun. Spread crème fraîche evenly inside the slits. Sprinkle with sugar and cinnamon. Place on a parchment-lined rimmed baking sheet and bake until fully tender and sugar has started to caramelize, about 30 minutes. Let cool slightly and serve.