Recipe

Simple Plantain Recipe

Ripe plantains simmered until tender, then turned into a buttery, cinnamon-kissed puree that is cozy, glossy, and surprisingly versatile.

By Matt Campbell

•

4.8

A bowl of silky smooth plantain puree with a drizzle of melted butter and a sprinkle of cinnamon on a wooden table

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Plantains are the underrated best friend of busy kitchens. They are cheap, filling, naturally sweet when ripe, and they can swing either savory or dessert depending on how you treat them. This recipe is my favorite low-drama move: smooth, buttery plantains that eat like the coziest mash you have ever met, with a texture that feels a little fancy even though it is basically just ripe plantains and a pot.

Think of it as the love child of mashed sweet potatoes and banana bread vibes, minus the baking project. It is soft and spoonable, with crisp little flavor edges from butter and a pinch of salt. Make it once and you will start finding excuses to serve it with everything.

Ripe yellow plantains and a peeled plantain on a cutting board next to a saucepan

Why It Works

Silky texture, not chunky. We simmer the plantains until fully tender, then blend while warm for that smooth, velvety finish.
Balanced flavor. Ripe plantains bring natural sweetness, and a pinch of salt plus butter keeps it from tasting flat.
Flexible sweetness. You can keep it barely sweet for savory meals, or nudge it into dessert with cinnamon and a little brown sugar.
Works with what you have. A blender makes it truly silky. A potato masher gets you a rustic, smooth-ish version that still hits the comfort-food spot.

Pairs Well With

Storage Tips

This puree stores like a champ. The main thing is keeping it from drying out.

Refrigerator

Cool completely, then store in an airtight container for about 4 days.
Press plastic wrap directly on the surface for extra protection against a dry top layer.

Freezer

Portion into freezer-safe containers or a zip-top bag flattened into a thin layer.
Freeze for up to 2 months for best texture.
Thaw overnight in the fridge.

Reheating

Microwave: Splash in a teaspoon or two of reserved cooking liquid, milk, coconut milk, or water. Cover and heat in 30-second bursts, stirring until smooth.
Stovetop: Warm over low heat, stirring often. Add liquid as needed to get back to spoonable.

Little rescue trick: If it turns thick after chilling, stir vigorously with a splash of warm liquid, or blend again for the smoothest comeback.

Common Questions

What kind of plantains should I use?

For silky and smooth, use ripe yellow plantains with lots of black spots. They should smell sweet and give slightly when pressed. Green plantains are starchier and make a more savory, firmer mash.

Do I have to boil them?

Simmering is the easiest path to soft texture. You can also steam them, which keeps flavor a bit more concentrated. Roasting works too, but it gives a thicker puree and more caramel notes.

Can I make this dairy-free?

Yes. Use coconut oil or a good plant butter, and blend with coconut milk or oat milk. Coconut milk is especially good if you are leaning dessert.

Why is my puree lumpy?

Usually it is one of two things: the plantains were not cooked long enough, or they cooled too much before blending or mashing. Simmer until a fork slides in with almost no resistance, and blend or mash while warm with a splash of liquid.

Is this the same as Dominican mangú?

Similar technique, different vibe. Mangú is typically made with green plantains and served savory, often with sautéed onions. This recipe focuses on ripe plantains for a smoother, sweeter base, but you can absolutely take it savory if you want.

What should I serve this with?

It plays well with beans and rice, roast chicken or pork, or as a breakfast side with eggs. Dessert-leaning? Think toasted nuts, honey, and a little extra cinnamon.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Medium saucepan with lid
Fork (for checking tenderness)
Blender, food processor, or immersion blender (for truly silky results)
Potato masher (for a rustic, smooth-ish version)
Measuring spoons
Rubber spatula or wooden spoon

The first time I made plantains at home, I treated them like bananas with big dreams. I rushed them, undercooked them, and ended up with a mash that had the vibe of wet drywall. Not my finest moment.

Then I did the obvious thing: I slowed down, simmered them until they basically surrendered, and blended them warm with butter and a pinch of salt. Suddenly it was glossy, spoonable, and dangerous. Like, I caught myself eating it straight from the blender jar. Now it is my go-to when I want comfort food that still tastes like I tried.

Simple Plantain Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 to 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

3 very ripe plantains (yellow with lots of black spots, medium to large)
3 cups water (plus more as needed)
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons unsalted butter (or coconut oil for dairy-free)
1/2 teaspoon ground cinnamon (optional, but highly recommended)
1 to 2 tablespoons brown sugar or honey (optional, depending on how sweet your plantains are)
1/4 cup reserved cooking liquid (save it when you drain)
Milk, coconut milk, or oat milk (optional, as needed for blending or mashing)
1 teaspoon vanilla extract (optional for a dessert-leaning version)
Pinch of nutmeg (optional)

For serving (optional):

Extra melted butter
Toasted nuts (pecans or peanuts)
Lime zest (sounds odd, tastes bright)

Instructions

Peel and slice the plantains. Trim off both ends. Score the peel lengthwise in 2 to 3 lines, cutting just through the peel, not deep into the flesh, then peel off in strips. Slice plantains into 1-inch chunks.
Simmer until very tender. Add plantains, water, and salt to a saucepan. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 15 to 20 minutes, stirring once or twice, until a fork slides in with almost no resistance and the pieces are very soft and starting to break when pressed.
Drain, but save some liquid. Drain the plantains, reserving about 1/2 cup of the cooking liquid. This is your secret weapon for smooth texture.
Blend or mash while warm.
Blender method (silkiest): Add warm plantains to a blender or food processor with butter, cinnamon (if using), and 2 tablespoons of reserved cooking liquid. Blend until smooth, adding more cooking liquid (or a splash of milk) a little at a time until it turns glossy and spoonable.
Blender safety note: Warm mixtures release steam. If using a standard blender, do not fill it more than halfway. Let the plantains cool for a few minutes so they are warm, not piping hot. Vent the lid by removing the center cap and covering the opening with a folded towel, then start on low and increase slowly.
Masher method (rustic, smooth-ish): Return drained plantains to the warm pot. Add butter, cinnamon (if using), and a few tablespoons of reserved cooking liquid. Mash well until mostly smooth, adding more liquid a splash at a time. It will not be quite as silky as a blender, but it will still be delicious and cozy.
Taste and dial it in. Add brown sugar or honey if you want it sweeter. Add a pinch more salt if the flavor feels muted. If using vanilla or nutmeg, stir or blend briefly to combine.
Serve. Spoon into bowls and finish with a drizzle of melted butter and an extra pinch of cinnamon. Serve warm.

Two quick variations

Savory version: Skip cinnamon and sugar. Blend or mash with olive oil or butter, a squeeze of lime, and a tiny pinch of garlic powder. Top with sautéed onions or black beans.
Dessert version: Use coconut milk, add vanilla, and go a little heavier on cinnamon. Top with toasted nuts and a drizzle of honey.

Nutrition information is estimated.

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