Banana na Bilga - Aruban Fried Plantains in Brown Sugar

Plantains are typically starchy when unripe (or green) and sweet when ripe (yellow or turning black). In this famous Aruban recipe, sweet ripe plantains are bathed in brown sugar and wine, spiced with cinnamon, and then sautéed in butter to delicious perfection. This is a true taste of Aruba that may be served as a side dish or a dessert.

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Course: Dessert, Side Dish

Cuisine: Aruba, Caribbean

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Heavy skillet or frying pan

Ingredients

3 large Extra-ripe plantains
3 tbsp Butter
3 tbsp Brown sugar
3 tbsp Water
3 tbsp Port wine
⅛ tsp Cinnamon

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Instructions

Prep - Cut ends off plantains and make a slit lengthwise into the outer peel. Peel away the sides of the slit. Slice each peeled plantain in half lengthwise. In a bowl, mix together brown sugar, water, port wine and cinnamon.
Cook - Heat butter in skillet over medium heat. Add sliced plantains and sauté until golden brown on both sides. Pour brown sugar mixture over cooked plantain halves and simmer gently until the liquid becomes a thick syrup. Serve immediately as is, sprinkled with powdered sugar, or with a scoop of vanilla iced cream.

Notes

If ripe plantains are not available, semi-ripe bananas (yellow skins) can be used.

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