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Feb 10, 2012 03:26 PM

Over Ripe Plantains? Recipes? Ways to use them up?

Why waste right? Just wondering if anyone had any tricks of the trade to use them up. I've searched around a bit, and all I've found is "Plantain Moi Moi" using unripe plantain flour and crayfish, which neither I have.

Could they be mashed and used in breads or something? I'm just clueless about this.


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  1. when you say overripe, do mean they've gone mushy, or just that the skins have gone black?

    If they've gone mushy, there's not much you can do, unless you feel like experimenting with banana bread, subbing the mashed plantain for the mashed banana.

    If it's just that the skins have gone black, but the flesh is still a firm pinkish-yellow, then you've hit the jackpot!

    Peel, slice into thick chunks (3/4") and saute in vegetable oil until brown and caramelized.


    6 Replies
    1. re: sunshine842

      Heaven is right! I just had a whole one on my own this afternoon.

      I slized it in rounds, saute'd in butter this time until brown and carmelized. The Mister likes them saute'd in either coconut oil, or a combination of coconut oil and another oil.

      1. re: Rella

        But keep an eye on them when frying. When ripe it is easy to burn the slices.

        1. re: paulj

          oh, yes -- they are so sweet, they burn easily.

          I'm the only one round these parts who likes them -- but they're one of the few foods that really easy to enjoy when you're the only one who eats them -- no leftovers and not a lot of fuss.

      2. re: sunshine842

        cooked an overripe plantain yesterday (skin black) in a nonstick skillet until caramelized and I have found that I don't have to use any oil....always eat plantains with black beans and garlic pork (the way I first had them in Cuban restaurants in NYC)....I would like to know if there is a way to speed up getting to the overripe stage? I buy them green and wait for the skin to turn.

        1. re: foufou

          I guess you could put them in a paper bag to trap the gases...but mostly you just have to be patient.

          1. re: foufou

            piles some citrus fruit on top of them that would help them ripen quicker

        2. If the skins are black, you can just bake them in the skins like a potato.

          1. There are some recipes for plantain empanadas out there...they require ripe plaintains.

            2 Replies
            1. re: howchow

              There are empanada recipes that use green ones, yellow ones, and ripe ones. Any but the ripest ones need to be boiled for while before mashing.

              1. re: paulj

                Here is a recipe I used using green plantains - recipe by Alton Brown. Tostones, they are called. Twice fried.
                Recipe at

            2. As others have said, you really need to clarify what you mean by overripe. You may have just hit a culinary jackpot!!!

              1. If you are doing a web search, the black ripe ones are called 'maduros'.