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“Comfort food! This dish is delicious when served with a rum raisin ice cream.”

Ingredients Nutrition

  • 4 extremely ripe plantains, peeled and sliced lengthwise
  • 8 tablespoons butter
  • 34 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 14-12 cup dark bacardi rum
  • 14 cup chopped and toasted macadamia nuts (optional)


  1. Preheat oven to 350ºF.
  2. Melt the butter in a medium saucepan.
  3. Add the brown sugar and continue cooking, stirring occasionally until the sugar is dissolved and the sauce starts to thicken somewhat.
  4. Add the cinnamon and the rum and remove from heat.
  5. Place the plantains in a covered baking dish.
  6. Pour the sauce on the plantains.
  7. Cover and bake 20 to 25 minutes.
  8. Add the macadamia nuts now, if using.
  9. Turn the plantains over, baste with the sauce in the dish, and continue baking uncovered for about 15 minutes.
  10. This will allow the plantains to brown slightly.
  11. Wonderful eaten alone, on ice cream or with pound cake or angel food cake.

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