Ingredients:

• 2 to 3 ripe (black) plantains
• 5 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon natural vanilla extract
• 2 tablespoons brown sugar

Directions:
To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high). Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook for a few more seconds to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.