If you’re a fan of bananas foster, you’re going to love my sweet twist on a traditional Cuban Maduros recipe. Fried sweet plantains are covered in a buttery brown sugar, honey, and almond tequila sauce for a dessert that is totally heavenly!

fried sweet plantains (a.k.a. Cuban maduros) on a square white serving platter.

Why I Love This Recipe

As a lover of nearly all tropical foods, Cuban maduros have always held a special place in my heart. They’re delightfully sweet and soft with an irresistible custardy consistency. While regular maduros are often served as a side along other Cuban delicacies like léchon or ropa vieja, I wanted to give them a true dessert makeover.

This yummy recipe for platanos maduros con miel takes traditional fried sweet plantains into a tasty new territory by adding a bananas foster-esque honey-tequila sauce that is downright crave-worthy. Serve them hot from the pan over a scoop of vanilla ice cream for a dessert that’s sure to please just about any palate.

Best of all, this simple and inexpensive recipe takes just 7 ingredients and less than 10 minutes of time to prepare. Oh, and there’s NO deep frying involved, meaning the clean-up is minimal. Hooray!

3 extra ripe plantains with black skins and a quarter cup of brown sugar on a brown wooden cutting board.

Ingredients & Substitutions

As promised, you only need a few simple ingredients to make this tasty sweet plantain recipe. Here’s what to gather:

  • Light Brown Sugar – Feel free to swap in dark brown sugar if that’s what you have on hand!
  • Yellow or Black Plantains – Also known as “amarillos,” these are ripe plantains that are much sweeter than their green, underripe counterparts.
  • Oil – I’ve made these maduros using both olive oil and canola oil, and they come out great either way. Feel free to swap in your favorite cooking oil here.
  • Honey – The cinnamon-y honey tequila sauce is what takes these sweet plantains to the next level. Feel free to swap in maple syrup, agave nectar, or brown rice syrup as needed.
  • Almond Tequila – If you’re looking for an interesting addition to your bar cart, I highly recommend almond tequila which can add tons of complexity to normal tequila cocktails. If you don’t have any on hand, feel free to use regular tequila and add 1/2 teaspoon of almond extract.
  • Ground Cinnamon – For warmth.
  • Butter – For richness. Feel free to use dairy-free butter if needed.

How to Make Maduros con Miel

These sweet fried plantains are super easy to make. Here’s how:

Step 1: Toss brown sugar with the plantain slices.

sliced plantains sprinkled with brown sugar on a piece of parchment.

Step 2: Sauté plantains in hot oil until golden brown. Using a slotted spoon, transfer plantains to a separate bowl or serving plates.

close up of brown sugar caramelized plantains (amduros) on a piece of parchment.

Step 3: Make Sauce by combining honey, tequila, cinnamon, and melted butter in a bowl. Whisking constantly, until thoroughly heated and smooth.

Step 4: Serve. Spoon sauce over plantains and serve immediately. Enjoy!

Expert Tips

  • While I normally recommend that you drain fried items on paper towels, that is NOT the move here. The coating on the fried plantains is super sticky, so the paper towels will get stuck. No bueno!
  • Opt for very spotty or entirely black plantains when possible. They’ll be much sweeter this way!
fried sweet plantains on a white rectangular serving platter with a smaller white plate with honeycomb and a honey drizzler stick.

Frequently Asked Questions

What is the difference between maduros vs. tostones?

Maduros are fried sweet plantains whereas tostones are twice-fried unripe plantains that lean more into savory territory. Maduros are only fried a single time, and in this recipe are coated with a sweet honey-tequila syrup. (Traditional Cuban maduros are deep-fried and served as a sweet side for savory dishes, often with a side of sour cream, but I’ve turned them into a dessert here.) Tostones are also flattened after their first fry, turning them into a sort of thick, starchy chip.

Can I make vegan platanos maduros con miel?

Absolutely! Simply swap in a different liquid sweetener for the honey (e.g. maple syrup, agave nectar, or brown rice syrup) and opt for plant-based butter.

Can I use bananas instead of plantains?

I don’t recommend that you do. Bananas are less starchy and are more likely to fall apart while cooking in this manner.

More Easy Dessert Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

fried sweet plantains (a.k.a. Cuban maduros) on a square white serving platter.

Platanos Maduros con Miel (Fried Sweet Plantains)

5 (1 rating)
The combination of the brown sugar, honey, and buttery almond tequila brings out the sweetness of the ripe plantains giving the usual fried plantains a heavenly twist.

Ingredients

  • 1/4 cup light brown sugar
  • 3 yellow or black plantains cut into 1-inch julienne-cut slices
  • 1/3 cup olive or canola oil for sautéing
  • 1/4 cup honey
  • 1 tablespoon almond tequila
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions 

  • Toss together brown sugar and plantain slices.
  • Over medium flame, heat oil in a nonstick skillet. Sauté plantains in hot oil on each side for about 2 minutes, or until golden brown. Using a slotted spoon, transfer plantains to serving plates. The coating is sticky so do NOT drain on paper towels.
  • Combine honey, tequila, cinnamon, and warm melted butter in a bowl. Whisk until thoroughly smooth.
  • Spoon sauce over plantains. Serve immediately.

Notes

  • Select yellow or black plantains for optimum flavor and tenderness. We do not recommend substituting bananas for plantains.
  • Almond Tequila – If you don’t have any on hand, feel free to use regular tequila and add 1/2 teaspoon of almond extract.
Calories: 473kcal, Carbohydrates: 74g, Protein: 2g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 35mg, Potassium: 699mg, Fiber: 3g, Sugar: 51g, Vitamin A: 1600IU, Vitamin C: 25mg, Calcium: 15mg, Iron: 1mg

Photography by Jenna Sparks
Originally published: October 2011.