Janine and I have always been big fans of plantains. Our mom loves them even more. Plantains belong to the banana family and are palatable when cooked. Over the years my family and I have enjoyed them roasted, boiled, baked and fried. However these days we have them fried on most weekdays and baked on Sundays along with our lunch. They are also a must as part of every holiday meal.
When we bake or fry our plantains we do not add sugar but some recipes include it. We use coconut oil for baking and frying them.