Maduros aka Sweet Plantains (Paleo)

First things first – do you like plantains?! I hadn’t truly tried them until about a year and a half ago and I fell hard and fast in love! They are sweet and salty at the same time and taste just simply wonderful!

I’ve gotten a lot of questions recently how exactly I make my plantains so I thought I would write a post on it! The process is quite simple, but I think it’s a relatively new food to some so it seems a bit foreign.

My first tip is that I love to use a very ripe (almost all black) plantain! This imparts a sweeter, less starchy flavor that is so delicious. I also highly recommend using a cast iron skillet or ceramic pan for these as I find them the easiest to use and give a nice, even brown color to the plantains.

One of the other very important factor is the type of fat or oil used to fry the plantains. My personal favorite is a half and half combination of ghee and coconut oil. DIVINE! You could totally use all ghee or all coconut oil. Other options include olive oil , duck fat or even butter. The world is your oyster, feel free to experiment and see what combinations you like best!

Maduros aka Sweet Plantains (Paleo)

YIELD: ~ 1 cup                    SERVES:  2


1 very ripe (black) plantain

2-4 tablespoons fat of choice (I love a mixture of ghee and coconut oil)

¼ tsp. sea salt

sprinkle cinnamon, optional


  1. Heat a medium sized cast iron skillet or ceramic pan over medium heat.
  2. Add in fat of choice – I tend to use around 2 tablespoons because I don’t love a ton of fat with mine, more of a nice even cooking oil.
  3. Place plantains in skillet, taking care not to crowd them, you might need to work in two batches.
  4. Let cook 2-3 minutes on each side or until golden brown.
  5. Remove from heat and place onto a paper towel to get rid of excess oil.
  6. Sprinkle with sea salt and a dash of cinnamon.

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