Baked Plantains with Cinnamon Rum Crema

May 12, 2013

Baked Plantains with Cinnamon Rum Crema

This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board.   All opinions are my own. 

Happy Mothers’ Day! Today, we are celebrating with a new dessert as a sweet ending to Mother’s Day brunch.  My mom and I are big fans of plantains and bananas.  They were the fruit of my childhood and seeing them now, bring back so many great memories of my school lunches.   We could always count on slices of fresh bananas or fried plantains as an accompaniment to our warm Spanish rice. That is such a great flavor combination.  I serve that dish to my son now and he loves it.

Plantains 2

This year, I’ve decided to honor that love of plantains and bananas by drenching them in a sweet cinnamon crema with a kick of spiced rum.  If you prefer to omit the spiced rum, no problem!  The result is just as delicious!

I love incorporating a creamy aspect to my dishes.  If you’ve looked through this blog, you will find that I’m a big fan of hispanic dairy which includes cheeses and crema.  Cotija, Queso Fresco and Panela cheeses add so much to dishes that call for salty seasoning.  The cheese flavor is so savory and goes well with breakfast dishes, soups, pastas and salads. I am such a fan that I’ve published a handy cheese guide to make you a bit more comfortable in experimenting with Hispanic dairy in your meals.  Many of these dairy products are readily available at your local grocery store.

In this case, I am using crema to take my dessert to a whole new level.  Crema is so verstile because you can customize it to whatever flavor you desire.  I’ve made chocolate cream with strawberries, honey crema for my buñuelos and now, I’m drenching these buttery plantains in a rich cinnamon-rum crema.

Plantains 3

-2 Real California Milk products are found nationwide, I live in California and support those dairy families that own 99% of California dairies.  I am also proud to say that California is the leader in the production of Hispanic dairy.  To make sure I am buying their products, I look for the Real California Milk lable on the product’s packaging.


Baked Plantains with Cinnamon Rum Crema

Yield: Serves 4


  • 4 Plantains
  • 1 teaspoon salted butter, softened
  • 1 cup crema
  • 1 1/2 tablespoon sugar
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon spiced rum
  • 1/3 cup walnuts, roughly chopped
  • 1/3 cup shredded coconut, sweetened


  1. Preheat oven to 350° F.
  2. Cut plantains lengthwise and dab butter on the cut sides of the plantains.
  3. Place plantains, cut side facing up on a baking sheet.
  4. Bake for 12 minutes, remove from oven and set aside.
  5. In a separate medium mixing bowl, add crema, sugar, cinnamon and rum. Whisk until combined. Test for sweetness. Add more if you prefer your crema sweeter.
  6. On 4 serving plates, scoop 1 tablespoon each of crema. Place plantains on plates over crema, drizzle with remaining crema, garnish with chopped walnuts and shredded coconut.

Otra vez… en español!

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