20 Irresistible Sweet Plantain Recipes Perfect for Dessert

Craving something sweet, tropical, and downright delicious? Look no further than plantains—the versatile fruit that transforms into caramelized, melt-in-your-mouth magic when cooked. Whether you’re a longtime fan or new to their rich, banana-like sweetness, these 20 irresistible sweet plantain recipes are about to become your go-to desserts. From crispy fritters to creamy puddings, get ready to satisfy your sweet tooth in the most flavorful way!

Caramelized Sweet Plantain with Honey and Cinnamon

These golden, sticky-sweet plantains are a simple yet showstopping side—perfect for breakfast, dessert, or anytime you crave a touch of tropical warmth.

Ingredients:

• 2 ripe (black-speckled) sweet plantains
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Peel the plantains and slice them diagonally into 1/2-inch-thick pieces.
2. Melt the butter in a large nonstick skillet over medium heat. Add the plantains in a single layer and cook for 3–4 minutes per side until deeply golden.
3. Reduce heat to low. Drizzle the honey evenly over the plantains, then sprinkle with the cinnamon and salt. Gently toss to coat and cook for 1 more minute until glazed.

The magic here? That crispy-edged caramelization against the soft, custardy center—plus the way cinnamon amplifies the plantains’ natural sweetness without overpowering it.

Tip: For extra flair, top with a dollop of Greek yogurt or vanilla ice cream to balance the richness.

Sweet Plantain and Coconut Milk Pudding

This tropical-inspired pudding is creamy, subtly sweet, and packed with caramelized plantain flavor—like a hug in dessert form.

Ingredients:

• 2 very ripe (black-skinned) plantains, peeled and sliced into 1/2-inch rounds
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup whole milk
• 1/3 cup packed brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

Instructions:

1. In a skillet over medium heat, melt 1 tbsp unsalted butter. Add plantains and cook for 3–4 minutes per side until deeply golden. Remove from heat.
2. In a blender, combine 1 can coconut milk, 1/2 cup whole milk, 1/3 cup brown sugar, 1/4 tsp cinnamon, 1/8 tsp salt, and 1 tsp vanilla extract. Blend until smooth.
3. Pour the mixture into a saucepan over medium-low heat. Add the caramelized plantains and simmer for 10–12 minutes, stirring occasionally, until thickened to a custard-like consistency.
4. Divide into bowls and chill for at least 1 hour before serving. The pudding will set further as it cools.

The magic here? Blending the plantains into the coconut milk creates a velvety texture with little bursts of caramelized fruit in every spoonful.

Tip: For extra flair, top with toasted coconut flakes or a drizzle of honey just before serving.

Grilled Sweet Plantain Skewers with Chocolate Drizzle

These skewers are the perfect blend of caramelized sweetness and rich chocolate—a crowd-pleasing dessert or snack that comes together in minutes!

Ingredients:

• 2 ripe (black-skinned) plantains, peeled and cut into 1-inch chunks
• 2 tbsp melted butter
• 1 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup semi-sweet chocolate chips
• 1 tsp coconut oil (or neutral oil)
• Wooden or metal skewers

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 375°F).
2. Skewer the plantains: Thread plantain chunks onto skewers (about 4–5 pieces per skewer).
3. Brush and season: In a small bowl, mix melted butter, brown sugar, and cinnamon. Brush generously over plantains.
4. Grill: Cook skewers for 3–4 minutes per side, until deep grill marks form and plantains are tender.
5. Melt the chocolate: In a microwave-safe bowl, heat chocolate chips and coconut oil in 20-second bursts, stirring until smooth.
6. Drizzle and serve: Transfer skewers to a plate and drizzle with warm chocolate. Serve immediately.

The contrast of smoky grill marks, soft plantains, and glossy chocolate makes these skewers irresistible—plus, they’re fun to eat! Tip: For extra flair, sprinkle with flaky sea salt or chopped nuts before the chocolate sets.

Sweet Plantain Pancakes with Maple Syrup

These golden, caramelized plantain pancakes are a tropical twist on a breakfast classic—naturally sweet, fluffy, and begging for a drizzle of maple syrup.

Ingredients

• 1 ripe plantain (black skin preferred), mashed (about ½ cup)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 large egg
• ¾ cup whole milk
• 1 tbsp melted unsalted butter, plus extra for cooking
• Maple syrup, for serving

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp cinnamon, and ¼ tsp salt.
2. In another bowl, beat 1 egg, then stir in ¾ cup milk, 1 tbsp melted butter, and the mashed plantain until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay).
4. Heat a skillet over medium-low and brush with butter. Pour ¼-cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
5. Serve warm with maple syrup.

The plantain’s natural caramel notes shine here, balancing the cozy cinnamon and fluffy texture—no extra sugar needed!

Tip: For extra crisp edges, press a thin slice of ripe plantain into each pancake as it cooks.

Baked Sweet Plantain Fries with Spiced Sugar

These crispy, caramelized plantain fries are a sweet-and-spicy twist on classic fries—perfect for snacking or as a fun side dish!

Ingredients:

• 2 ripe (yellow-black) plantains
• 2 tbsp melted coconut oil
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel plantains and slice them into 1/2-inch thick fries. Toss with 2 tbsp melted coconut oil until evenly coated.
3. Arrange fries in a single layer on the baking sheet. Bake for 20 minutes, flip, then bake another 10 minutes until golden and crisp at the edges.
4. While fries bake, mix 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp cayenne, and 1/4 tsp salt in a small bowl.
5. Immediately sprinkle the spiced sugar over the hot fries, tossing gently to coat. Serve warm.

The cayenne adds a subtle kick that balances the natural sweetness of the plantains—no dipping sauce needed!

Tip: For extra crunch, broil the fries for 1–2 minutes after baking (watch closely to avoid burning).

Sweet Plantain and Cream Cheese Empanadas

These sweet plantain and cream cheese empanadas are the perfect handheld treat—caramelized plantains meet tangy cream cheese in a flaky crust that’s impossible to resist.

• 2 ripe plantains, peeled and sliced into ½-inch rounds
• 1 tbsp unsalted butter
• 1 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. In a skillet over medium heat, melt the butter. Add the plantains, brown sugar, cinnamon, and salt. Cook for 5–7 minutes, stirring occasionally, until the plantains are caramelized and tender. Mash lightly with a fork and let cool.
2. In a small bowl, mix the cream cheese and vanilla extract until smooth.
3. Lay out the empanada dough discs on a clean surface. Spoon 1 tbsp of the mashed plantains and 1 tsp of the cream cheese mixture onto the center of each disc. Fold the dough over to seal, crimping the edges with a fork.
4. Brush the empanadas with the beaten egg and bake at 375°F for 20–25 minutes until golden and crisp.

The contrast of the gooey-sweet plantains and creamy filling makes these empanadas a standout—ideal for brunch or dessert!

Tip: For extra crunch, fry the empanadas in 350°F oil for 3–4 minutes per side instead of baking.

Sweet Plantain Bread with Walnuts and Raisins

This sweet plantain bread is a tropical twist on classic banana bread, with caramelized plantains, crunchy walnuts, and plump raisins in every bite.

• 2 very ripe black plantains (about 1 1/2 cups mashed)
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup raisins

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Peel and mash plantains in a bowl until mostly smooth (small lumps are fine).
3. In a large bowl, whisk together 1/2 cup granulated sugar, 1/3 cup brown sugar, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla until creamy. Stir in mashed plantains.
4. In another bowl, combine 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. Gently fold into the wet ingredients until just combined.
5. Fold in 1/2 cup walnuts and 1/2 cup raisins. Pour batter into prepared pan.
6. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The natural sweetness of ripe plantains means you can use less sugar than traditional banana bread, while the walnuts add a satisfying crunch against the soft crumb.

Tip: For extra caramelized flavor, slice a plantain thinly and pan-fry in butter until golden before layering on top of the batter before baking.

Sweet Plantain and Banana Smoothie Bowl

This creamy, tropical smoothie bowl tastes like dessert for breakfast—but it’s packed with enough fiber and potassium to keep you energized all morning.

Ingredients:

• 1 ripe plantain (peeled and sliced)
• 1 frozen banana (sliced)
• 1/2 cup unsweetened almond milk
• 1/4 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• Toppings: 2 tbsp granola, 1 tbsp shredded coconut, 1 tbsp chia seeds

Instructions:

1. In a blender, combine the plantain, banana, almond milk, Greek yogurt, honey, cinnamon, vanilla extract, and salt. Blend on high until completely smooth, about 1–2 minutes.
2. Pour into a bowl and top with granola, shredded coconut, and chia seeds.

The caramel-like sweetness of the plantain balances the tangy yogurt, while the toppings add a satisfying crunch. It’s like sunshine in a bowl!

Tip: For extra creaminess, freeze your plantain slices for 30 minutes before blending.

Sweet Plantain and Cinnamon French Toast

This tropical twist on French toast combines caramelized plantains with warm cinnamon for a breakfast that feels like a vacation on a plate.

Ingredients:

• 2 ripe plantains, peeled and sliced into 1/2-inch rounds
• 4 large eggs
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 4 thick slices of brioche or challah bread
• 2 tbsp unsalted butter, divided
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and salt until smooth.
2. Heat 1 tbsp butter in a skillet over medium heat. Add plantains and cook for 2-3 minutes per side until golden and slightly caramelized. Remove and set aside.
3. Dip each bread slice into the egg mixture, letting it soak for 10 seconds per side.
4. Melt remaining 1 tbsp butter in the same skillet over medium-low heat. Cook soaked bread for 3-4 minutes per side until golden brown.
5. Top French toast with caramelized plantains and drizzle with maple syrup.

The contrast of crispy-edged toast with buttery soft plantains and a hint of spice makes this dish feel decadent yet simple. Tip: For extra richness, swap the milk for coconut milk and add a sprinkle of toasted coconut on top!

Sweet Plantain and Dulce de Leche Tart

This sweet plantain and dulce de leche tart is a dreamy dessert with caramelized fruit and creamy richness—perfect for impressing guests or treating yourself!

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 ripe plantains, sliced into ½-inch rounds
• 2 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• ½ tsp ground cinnamon
• 1 cup dulce de leche
• Pinch of flaky sea salt (optional)

1. Make the crust: Pulse flour, cold butter, and granulated sugar in a food processor until crumbly. Add egg yolk and pulse until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
2. Bake the crust: Preheat oven to 350°F. Prick the crust with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, then remove weights and bake 5 more minutes until golden. Cool completely.
3. Caramelize the plantains: Toss plantains with melted butter, brown sugar, and cinnamon. Spread on a baking sheet and roast at 400°F for 15 minutes, flipping halfway, until golden and tender.
4. Assemble: Spread dulce de leche over the cooled crust. Arrange roasted plantains on top and sprinkle with flaky salt if using.

The contrast of warm, spiced plantains against the silky dulce de leche makes every bite irresistible. Tip: For extra flair, drizzle melted chocolate over the tart before serving!

Sweet Plantain and Nutella Stuffed Pastries

These sweet plantain and Nutella stuffed pastries are like little pockets of caramelized bliss—perfect for breakfast or an indulgent snack.

• 2 ripe plantains (black skin preferred)
• 1 sheet frozen puff pastry, thawed
• 1/3 cup Nutella
• 1 tbsp melted butter
• 1 tbsp granulated sugar
• 1/4 tsp cinnamon
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Peel and slice plantains into 1/2-inch rounds. Heat a skillet over medium, add plantains, and cook for 3 minutes per side until golden. Mash lightly with a fork.
3. Roll out puff pastry into a 12-inch square. Cut into 9 equal smaller squares.
4. Spread 1 tsp Nutella in the center of each square, then top with a spoonful of mashed plantain. Fold corners to the center, pinching edges to seal.
5. Brush pastries with beaten egg, then drizzle with melted butter. Mix 1 tbsp sugar and 1/4 tsp cinnamon, then sprinkle over tops.
6. Bake for 18–20 minutes until puffed and golden. Cool slightly before serving.

The contrast of gooey Nutella and caramelized plantains makes these pastries irresistible—especially when the cinnamon sugar crust cracks under your teeth.

Tip: For extra crunch, sprinkle coarse sugar on top before baking.

Sweet Plantain and Vanilla Ice Cream Sundae

Caramelized sweet plantains meet creamy vanilla ice cream in this dreamy sundae—a tropical twist on a classic dessert that’s ready in minutes.

Ingredients:

• 2 ripe (black-skinned) plantains, peeled and sliced into ½-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• Pinch of salt
• 1 pint vanilla ice cream
• 2 tbsp chopped toasted pecans (optional)

Instructions:

1. In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add plantains and cook for 3–4 minutes per side until golden.
2. Sprinkle 2 tbsp brown sugar, ½ tsp cinnamon, and a pinch of salt over the plantains. Cook for 1–2 more minutes, flipping once, until caramelized and sticky.
3. Divide vanilla ice cream between bowls. Top with warm plantains and drizzle with any pan sauce. Sprinkle with toasted pecans if using.

The contrast of hot, buttery plantains against cold ice cream is pure magic—plus, it’s fancy enough for guests but easy enough for weeknights.

Tip: For extra flair, add a splash of dark rum to the skillet when caramelizing the plantains.

Sweet Plantain and Chocolate Chip Cookies

These cookies are a tropical twist on a classic—soft, caramelized plantain pairs perfectly with melty chocolate chips for a treat that’s impossible to resist.

Ingredients:

• 1 ripe plantain (about ¾ cup mashed)
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Peel the plantain, mash it until smooth (no lumps), and set aside.
3. In a large bowl, beat the softened butter and ¾ cup brown sugar until fluffy. Add the egg and 1 tsp vanilla extract, mixing until combined. Stir in the mashed plantain.
4. In a separate bowl, whisk together 1 ½ cups flour, ½ tsp baking soda, and ½ tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in ¾ cup chocolate chips.
5. Drop 1-tbsp scoops of dough onto the baking sheet, spacing them 2 inches apart. Bake for 12–14 minutes, or until edges are lightly golden. Let cool for 5 minutes before transferring.

The plantain adds a subtle sweetness and chewy texture that makes these cookies stand out—almost like banana bread meets chocolate chip cookies!

Tip: For extra caramelized flavor, sauté the mashed plantain in 1 tbsp butter for 2–3 minutes before adding it to the dough.

Sweet Plantain and Almond Butter Toast

This tropical twist on classic toast combines caramelized plantains with creamy almond butter for a breakfast that feels indulgent but comes together in minutes.

Ingredients:

• 2 slices thick-cut sourdough bread
• 1 ripe yellow plantain, peeled and sliced into 1/2-inch rounds
• 2 tbsp unsalted butter, divided
• 1/4 tsp ground cinnamon
• 1/8 tsp flaky sea salt
• 3 tbsp creamy almond butter
• 1 tsp honey (optional)

Instructions:

1. Toast bread until golden and crisp.
2. Meanwhile, melt 1 tbsp butter in a skillet over medium heat. Add plantain slices and cook for 2-3 minutes per side until deeply caramelized. Sprinkle with 1/4 tsp cinnamon and flip to coat.
3. Spread remaining 1 tbsp butter on toast, then layer with almond butter. Top with warm plantains and drizzle with honey (if using). Finish with a pinch of flaky salt.

The magic here is in the contrast: crispy toast, melty almond butter, and those jammy, cinnamon-kissed plantains create a symphony of textures in every bite.

Tip: For extra crunch, sprinkle with chopped roasted almonds right before serving.

Sweet Plantain and Coconut Flan

This tropical twist on classic flan combines caramelized plantains and creamy coconut for a dessert that’s rich, silky, and just sweet enough.

Ingredients:

• 1 cup granulated sugar (divided)
• 1 ripe plantain, peeled and sliced into ½-inch rounds
• 1 (13.5 oz) can coconut milk
• 1 (14 oz) can sweetened condensed milk
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Heat ½ cup sugar in a small saucepan over medium heat, stirring occasionally, until melted and amber-colored (about 8 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom. Arrange plantain slices in a single layer over the caramel.
2. In a blender, combine coconut milk, condensed milk, eggs, remaining ½ cup sugar, vanilla, and salt. Blend until smooth, then pour over the plantains.
3. Place the cake pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 50–55 minutes, until the center is set but slightly jiggly.
4. Cool completely, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto a plate.

The caramel seeps into the plantains, creating pockets of jammy sweetness against the coconut-infused custard—it’s a showstopper with minimal effort!

Tip: For cleaner slices, chill the flan overnight before serving.

Sweet Plantain and Rum Glazed Cake

This sweet plantain and rum-glazed cake is a tropical twist on classic banana bread, with caramelized fruit and a boozy kick that makes it feel downright decadent.

• 2 very ripe black plantains, peeled and mashed (about 1 1/2 cups)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup dark rum
• 1/4 cup honey

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then mix in mashed plantains and 1 tsp vanilla.
4. Alternately add dry ingredients and 1/2 cup buttermilk to the batter, mixing just until combined.
5. Pour into prepared pan. Bake for 50–55 minutes until a toothpick comes out clean.
6. Meanwhile, simmer 1/4 cup rum and 1/4 cup honey in a small saucepan for 3 minutes until slightly thickened. Brush warm glaze over the hot cake.

The rum glaze soaks into the crumb while keeping the edges sticky-chewy—perfect with coffee for a lazy weekend brunch.

Tip: For extra caramel flavor, sauté plantain slices in butter before mashing.

Sweet Plantain and Caramel Pecan Pie

This twist on classic pecan pie swaps in caramelized sweet plantains for a tropical depth that pairs perfectly with crunchy pecans.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 ripe yellow plantains, peeled and sliced into 1/2-inch rounds
• 1/4 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Arrange pie crust in a 9-inch pie dish; crimp edges and chill.
2. In a skillet over medium heat, melt 1/4 cup butter. Add plantains and cook 3–4 minutes per side until golden. Remove from heat.
3. In a saucepan, combine 3/4 cup brown sugar, 1/2 cup heavy cream, and 1/4 tsp salt. Simmer 3 minutes, stirring, until slightly thickened. Off heat, stir in 1 tsp vanilla.
4. Whisk eggs in a bowl, then slowly whisk in caramel mixture. Layer plantains and 1 cup pecans in the pie crust, then pour filling over.
5. Bake 40–45 minutes until filling is set but slightly jiggly. Cool completely before slicing.

The plantains soften into jammy pockets, balancing the pecans’ crunch and the caramel’s richness—no corn syrup needed!

Tip: For extra flair, drizzle slices with warm dulce de leche and a pinch of flaky salt.

Sweet Plantain and Mango Sorbet

This tropical sorbet is like sunshine in a bowl—creamy from ripe plantains and bright with juicy mango, no ice cream maker required!

Ingredients:

• 2 very ripe (black-skinned) plantains, peeled and sliced
• 2 cups frozen mango chunks
• 1/3 cup honey or maple syrup
• 1 tbsp fresh lime juice
• 1/4 tsp fine sea salt
• 1/2 cup cold water

Instructions:

1. In a blender, combine plantains, frozen mango, 1/3 cup honey or maple syrup, 1 tbsp lime juice, 1/4 tsp salt, and 1/2 cup cold water. Blend on high until completely smooth, scraping down the sides as needed (about 2–3 minutes).
2. Pour the mixture into a shallow freezer-safe dish and freeze for 3 hours, stirring with a fork every 30 minutes to break up ice crystals.
3. Once firm but still scoopable (like soft-serve), serve immediately or transfer to an airtight container to freeze fully for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping if frozen solid.

The magic here? Plantains add a velvety richness that makes this sorbet taste indulgent—yet it’s dairy-free and packed with fruit!

Tip: For extra flair, top with toasted coconut flakes or a drizzle of melted dark chocolate.

Sweet Plantain and Orange Marmalade Muffins

These Sweet Plantain and Orange Marmalade Muffins are a tropical twist on a breakfast classic—moist, fragrant, and just sweet enough to feel like a treat.

• 1 cup mashed ripe plantains (about 2 medium)
• 1/2 cup orange marmalade
• 1/3 cup melted coconut oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together mashed plantains, orange marmalade, melted coconut oil, eggs, and 1/2 cup granulated sugar until smooth.
3. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
4. Gently fold dry ingredients into the wet mixture until just combined (don’t overmix—a few lumps are fine!).
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The plantains keep these muffins incredibly tender, while the marmalade adds a bright, citrusy zing that cuts through the richness. Tip: For extra flair, warm a spoonful of marmalade with a splash of water and brush it over the muffins while they’re still warm.

Sweet Plantain and Spiced Rum Bread Pudding

This tropical twist on classic bread pudding combines caramelized plantains and warm rum-spiced custard for a dessert that feels like a vacation in every bite.

Ingredients:

• 2 cups cubed stale brioche or challah (1-inch pieces)
• 2 ripe plantains, sliced into 1/2-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tbsp spiced rum
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease an 8×8 baking dish.
2. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add plantains and 2 tbsp brown sugar, cooking 3-4 minutes per side until caramelized. Remove from heat.
3. Whisk together 1 1/2 cups whole milk, 1/2 cup heavy cream, 2 large eggs, 1/4 cup granulated sugar, 2 tbsp spiced rum, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and pinch of salt in a bowl.
4. Layer brioche and plantains in the dish. Pour custard over, pressing bread to soak. Let sit 15 minutes.
5. Bake 35-40 minutes until puffed and set (center should jiggle slightly). Cool 10 minutes before serving.

The rum-kissed custard soaks into every nook of the bread while the plantains stay jammy—like a cross between bread pudding and bananas foster.

Tip: For extra decadence, drizzle with warm dulce de leche or a scoop of vanilla ice cream.

Conclusion

With 20 delicious ways to enjoy sweet plantains as dessert, there’s something here for every sweet tooth! Whether you’re craving caramelized bites, crispy chips, or creamy puddings, these recipes make it easy to savor the natural sweetness of plantains. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for later!