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Rellenitos de plátano: recipe illustration
Snacks & baking

Rellenitos de plátano

Mashed ripe plantain bananas, filled with cinnamon-sweetened black beans, then fried into golden balls. These are traditional Guatemalan treats, much enjoyed at the end of a meal.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the plantains and cook them in boiling water for 15 minutes, until very tender.
  2. Mash the hot bananas with a pinch of salt and the butter until you have a smooth purée.
  3. Cook the black beans with the sugar and cinnamon stick, reducing until you have a thick paste.
  4. Shape the plantain purée into balls, hollow them out and fill with a spoonful of sweet beans, then close them up.
  5. Heat the oil to 170 °C and fry the balls for 3 to 4 minutes, until golden.
  6. Drain on paper towels, dust with icing sugar and cinnamon and serve lukewarm.

Variations and tips

Oven version. Brush the balls with butter and bake them for 20 minutes at 200 °C.

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Original Ecomely recipe.