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Bananes a la Martiniquaise

Bananes a la Martiniquaise, a Caribbean dish worth making.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 4 Green Plantains peeled and cut 2 inch pieces and cut in half
  • 1 Lime juiced
  • 1 Orange
  • 1/2 cup Dried Raisins
  • 1 - 2 Whole Clove
  • 2 tablespoons Turbinado Sugar
  • 1 tablespoon Butter
  • 1 cup Dark Rum


  • Step 1 Peel and cut plantains into 2 inch piece. Split the pieces in half (lengthwise) and place in a bowl. Juice both lime and orange separately and set aside. Add 1/2 of the lime juice to the plantains and make sure all pieces are coated. In a small bowl, add raisins, orange juice, clove(s) and the remaining lime juice. Let mixture marinate for about 5 minutes. Sprinkle sugar over plantains and set aside. Over medium heat, in a large skillet or pan with a long handle, add butter to pan followed by plantains pieces. Cook plantains on both sides until they are golden brown. Remove clove(s) from raisins, add raisins and juices to plantains. Bring to a boil and let sauce reduce. In a separate pan, warm the rum slightly and don't let it boil. When sauce is completely reduced, carefully add warm rum to side of pan and let flambé - To flambé, when rum is in the pan, light the alcohol with a long match. Keep a metal lid close by in case you need to smother the flame if it is too high. The flame should burn for a few seconds, and then go out on its own. Serve dish as soon as possible to preserve the taste.


Cooking time will be different with types of plantains/green bananas used. Dried fruits variety can be golden dried raisins, regular dried raisins, dried cherries or dried cranberries. The amount of sugar may need to be increased depending on the type of dried fruit.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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