raygrogan

Plantains can be baked at any stage of ripeness. I haven’t experimented much with the green ones, and usually stay between 100% yellow (more potato-like) and 100% black (softer, richer, sweeter). My favorite is about 80% black. (Asian markets are more likely to have yellow and black stages.)

Place plantains on an oven rack, just as they are. If you care about keeping your oven neat, place a sheet of aluminum foil on the next rack down (to catch all the oozing caramel stuff).

Set heat at 450 degrees, set cook time for 45 minutes.

When the plantains are cooked, they will split open. You can just leave them in the oven until you are ready to serve them. (They are easier to handle when cool.) I’ve left them sitting in the unopened oven for at least 24 hours with no spoilage or loss of color or flavor. I like them at room temp.