These green plantains are mashed and mixed with peanut butter, salt and then baked. Delicious! This is a South American dish that I usually serve with eggs for breakfast.
Interesting recipe! I changed it due to things I had at home and made a smaller recipe, but enjoyed the end result. I used 1 ripe plantain - steamed it rather than boiled it, used 1/4 c. natural peanut butter, and added 1/8 c. honey, 1/4 t. salt, and about a tablespoon of the "steaming" liquid. Made about 12. It bakes up very nicely and makes a great "energy" snack. The first time I made it I didn't use honey and I thought it was a little bland - adding the honey the second time made a big difference! Thanks for the idea!!! Just wanted to add that I baked the balls for 25-30 minutes because I made mine smaller than the recipe suggested.
Read MoreI like plantains so overall I enjoyed this and it was very easy to make. I thought adding the peanutbutter would help my husband enjoy them more and he still won't touch them. Make sure you mash the plantains really well so the balls stick together. I didn't have any honey and he suggested(after they were in the oven) to use pancake syrup to sweeten them up a bit. I did sprinkle them with cinnamon before baking. If you like plantains but don't want to fry them then give this one a try.
Read MoreInteresting recipe! I changed it due to things I had at home and made a smaller recipe, but enjoyed the end result. I used 1 ripe plantain - steamed it rather than boiled it, used 1/4 c. natural peanut butter, and added 1/8 c. honey, 1/4 t. salt, and about a tablespoon of the "steaming" liquid. Made about 12. It bakes up very nicely and makes a great "energy" snack. The first time I made it I didn't use honey and I thought it was a little bland - adding the honey the second time made a big difference! Thanks for the idea!!! Just wanted to add that I baked the balls for 25-30 minutes because I made mine smaller than the recipe suggested.
I like plantains so overall I enjoyed this and it was very easy to make. I thought adding the peanutbutter would help my husband enjoy them more and he still won't touch them. Make sure you mash the plantains really well so the balls stick together. I didn't have any honey and he suggested(after they were in the oven) to use pancake syrup to sweeten them up a bit. I did sprinkle them with cinnamon before baking. If you like plantains but don't want to fry them then give this one a try.
Made it as a dessert with a scoop of vanilla ice cream and drizzled honey sauce on top (1c honey, 1/2c maple syrup, 1/4c butter, 1/2tsp gr cinnamon, dash of gr nutmeg, heated over medium in a sauce pan until melted through.) Yummy!
Theser are pretty good. Not sure how to rate, as I did change it up a bit based on reviews and what I had. I planned on using green plantains, but by the time I got around to making these my plantains were ripe, so I just decided to go with it anyway. I added some pumpkin pie spice and some honey, but I'm not sure I needed to. You don't really taste the peanut butter, but the plantains have sort of a tart taste that is really nice. These don't look that appetizing (you'll see from my picture!) but they are a nice little snack. I think that 45 min was a bit too long for mine--some are a bit dark on the bottom. Thanks for the recipe!
I loved these! Very healthy and hearty way to start the morning. I made these exactly as directed, and sprinkled them with paprika (yes, weird I know) and ate them with scrambled eggs & chorizo in the morning). I used all natural peanut butter, it doesn't have added sugar to it so I wouldn't have to use these as a dessert because they weren't sweet.
When I made this recipe, I made the following changes: I pressure cooked my plantains for 3 minutes on high pressure with quick release. I used a large food processor to grind up the cooked plantains and combine them with the peanut butter. Recipe came out very well, and I will definitely make this again !!
Very yummy - especially with fried egg. Not bland at all, although I only had 3 plantains on hand, so it was a bit more peanutty. Also, I used natural p.b. - half of which was a honey-roasted variety (so I didn't add honey) and neither kind I used was the type that separated.
Little chewy and an odd sourness. I took recommendations from other reviewers and added agave nectar as a sweetener. I also added some chopped pecans to add a little more flavor and a crunchy element. Overall flavor was not bad.
It ended up being more like a bread pudding, but surprisingly not bad. I'm using a version of Malaysian plantains called pisang nangka. I think there may have been some residual water left from cooking the plantains which caused it to be more pudding like when baked. However, I started to think if you were to add cocoa powder and some other ingredients you could make an excellent vegan pudding. So there is hope with this, even if I may had added a bit much.