Plantain Caramel Bars

Name: Plantain Caramel Bars
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 16 servings
Cuisine: Caribbean
Ingredients: 1½ cups (190 g) all-purpose flour; ½ cup (115 g) unsalted butter, cold, cut into ½-inch cubes; ⅓ cup (75 g) brown sugar, packed; ¼ tsp (1½ g) salt, fine sea salt; ½ tsp (2½ ml) vanilla extract; ¾ cup (180 ml) caramel sauce, store-bought or homemade; 3 medium (600 g) ripe plantains, peeled and mashed; 3 large (150 g) large eggs, room temperature; 3 tbsp (45 g) unsalted butter, softened; ⅓ cup (75 g) brown sugar, packed; 1 tsp (5 ml) vanilla extract; ½ tsp (2 g) ground cinnamon; ¼ tsp (½ g) ground nutmeg; ⅛ tsp (¾ g) salt, fine sea salt; 2 tbsp (30 ml) evaporated milk (optional)

From the MyKitchenBank Kitchen

These luscious Caribbean-inspired bars feature a buttery shortbread crust topped with a layer of silky caramel and a custardy ripe plantain filling studded with warming spices. The ripe plantains add natural sweetness and moisture, while cinnamon and nutmeg echo traditional Caribbean flavors. The result is a tender, sophisticated bar with layers of flavor and texture—crisp on the outside, custard-soft in the center.

Prep: 25 min
Cook: 45 min
Wait: 2 hr 5 min
Total: 3 hr 15 min
Makes: 16 bars

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Ingredients

16 servings

For the crust
1½ cups (190 g) all-purpose flour
½ cup (115 g) unsalted butter, cold, cut into ½-inch cubes
⅓ cup (75 g) brown sugar, packed
¼ tsp (1.5 g) salt, fine sea salt
½ tsp (2.5 ml) vanilla extract
¾ cup (180 ml) caramel sauce, store-bought or homemade
For the plantain filling
3 medium (600 g) ripe plantains, peeled and mashed
3 large (150 g) large eggs, room temperature
3 tbsp (45 g) unsalted butter, softened
⅓ cup (75 g) brown sugar, packed
1 tsp (5 ml) vanilla extract
½ tsp (2 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
⅛ tsp (0.8 g) salt, fine sea salt
2 tbsp (30 ml) evaporated milk (optional)

Equipment (10)

9×9-inch (23×23 cm) baking pan
Medium mixing bowl
Whisk or fork
Pastry cutter or your fingertips
Offset spatula or back of a spoon
Large mixing bowl
Rubber spatula
Electric mixer (optional)
Wire cooling rack
Thin sharp knife

Steps

Before you start

Preheat your oven to 350°F (175°C).
Select very ripe plantains—they should have mostly black skin with a few yellow spots and feel soft to the touch.
Bring eggs to room temperature for at least 30 minutes before mixing.
Have a 9×9-inch (23×23 cm) baking pan and wire cooling rack ready.

1
Make the shortbread crustOven 350°F / 175°C
- In a medium bowl, whisk together 1.5 cups (190g) all-purpose flour, 1/3 cup (75g) packed brown sugar, and 1/4 teaspoon (1.5g) salt.
- Add 1/2 cup (115g) cold unsalted butter cut into 1/2-inch cubes.
- Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible—this ensures a tender, flaky crust.
- Stir in 1/2 teaspoon (2.5ml) vanilla extract.
- Press the mixture firmly and evenly into a 9×9-inch (23×23 cm) baking pan, pressing it into the corners and slightly up the sides.
- Bake at 350°F (175°C) for 10 minutes until the crust is set but not deeply browned.
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Ready when: Crust is set and edges are just beginning to lighten
Tip: Keep the butter cold—if it warms while mixing, chill it before pressing into the pan so the crust will be tender and flaky.
2
Spread the caramel layer
- Remove the crust from the oven and immediately spread 3/4 cup (180ml) caramel sauce evenly over the hot crust using an offset spatula or the back of a spoon.
- The warmth of the crust will soften the caramel slightly, making it easier to spread.
- Allow the caramel to set for about 5 minutes while you prepare the filling.
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Ready when: Caramel is level and no longer dripping
Tip: If your caramel sauce is very thick from the refrigerator, microwave it for 10 seconds to thin it slightly for easier spreading.
3
Mix the plantain filling
- Peel 3 medium ripe plantains (about 600g total) by slicing off the ends and making lengthwise cuts through the skin, then slipping out the flesh.
- Mash them thoroughly in a bowl with a fork until very smooth with no lumps—you should have about 2 cups of mashed plantain.
- In a separate bowl or using an electric mixer on medium speed, cream together 3 tablespoons (45g) softened unsalted butter and 1/3 cup (75g) packed brown sugar for 2 minutes until light and fluffy.
- Add 3 room-temperature large eggs one at a time, beating well after each addition to fully incorporate them.
- Gently fold the mashed plantains into the egg mixture using a rubber spatula until just combined.
- Stir in 1 teaspoon (5ml) vanilla extract, 1/2 teaspoon (2g) ground cinnamon, 1/4 teaspoon (0.5g) ground nutmeg, 1/8 teaspoon (0.75g) salt, and 2 tablespoons (30ml) evaporated milk if using.
- Fold gently until the batter is smooth and uniform with no streaks.
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Ready when: No lumps of plantain remain and ingredients are evenly mixed
Tip: Fold rather than stir to avoid deflating the eggs, which keeps the bars lighter and more custard-like.
4
Assemble and bake the barsOven 350°F / 175°C
- Pour the plantain filling over the cooled caramel layer, spreading it gently and evenly to the edges using an offset spatula.
- The filling will be thick and custard-like.
- Place the pan in the preheated 350°F (175°C) oven and bake for 30 to 35 minutes.
- The bars are done when the top is light golden brown, the mixture has pulled away slightly from the edges, and the center is just set but still slightly soft to the touch.
- A toothpick inserted in the center should come out with just a trace of moist crumb.
- Do not overbake—the filling should be slightly soft in the center when removed, as it firms up significantly during cooling.
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Ready when: Top is light golden, center is set but soft, edges pull away slightly from pan
Tip: The caramel layer will soften and slightly blend into the plantain filling where they meet—this is normal and creates a cohesive bar.
5
Cool the bars completely
- Remove the pan from the oven and place it on a wire cooling rack.
- Let the bars cool at room temperature for at least 2 hours, until completely cool and firm.
- This cooling time is crucial—the bars will be too soft to cut while warm and need time to set properly.
- You can refrigerate them for 1 hour to speed up cooling, but room-temperature cooling is preferable for the best texture.
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Ready when: Bars are completely cool to the touch and feel firm when pressed gently
Tip: Resist the urge to cut into the bars before they are cool—they will hold together much better and slice cleanly.
6
Cut and serve
- Once completely cool, run a thin sharp knife around the inside edges of the pan to loosen the bars from the sides.
- Cut the bars into a 4×4 grid, making 16 equal squares.
- For the cleanest cuts, dip your knife in hot water and wipe it clean between each cut.
- Serve at room temperature or chilled.
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Ready when: Bars are cut cleanly into 16 pieces
Tip: A hot, damp knife wiped between cuts gives the cleanest presentation and prevents the caramel from sticking to the blade.

Good to know

Tips

Choose ripe plantains with mostly black skin and a few yellow spots—they should feel soft when squeezed but not mushy. This ensures maximum sweetness and easy mashing.
Do not skip the cooling time—allowing the bars to cool at room temperature (rather than rushing with the freezer) ensures proper setting, clean slicing, and the best texture.
The caramel layer will soften and blend slightly into the plantain filling where they meet—this is normal and desired, creating a cohesive, cohesive bar with integrated layers.
These bars improve with age—make them a day or two ahead for better flavor development and easier slicing.

Make ahead

The crust can be made and pressed into the pan up to 1 day ahead; wrap and refrigerate. The completed bars are actually best a day after baking, once flavors have melded and the texture has fully set.

Storage & reheating

Room temperature: Up to 3 days in an airtight container, kept cool and dry. Refrigerator: Up to 1 week in an airtight container; serve cold or at room temperature. Freezer: Up to 3 months wrapped individually or in an airtight container; thaw at room temperature for 1 to 2 hours before serving.

Substitutions

ripe plantains → Green (starchy) plantains. The bars will be less sweet and more savory. Add an extra 2 tablespoons (25g) brown sugar to the filling and consider 1/2 teaspoon rum extract for Caribbean flavor.
caramel sauce → Homemade caramel. Melt 1/2 cup (115g) butter and 1 cup (200g) brown sugar over medium heat for 3 to 4 minutes, stirring constantly. Let cool slightly before spreading.
evaporated milk → Heavy cream or whole milk. Use the same amount (2 tbsp / 30ml), though the bars will be slightly less rich.
ground cinnamon → Ginger powder and vanilla. Replace cinnamon and nutmeg with 1/4 teaspoon ground ginger and 1/2 teaspoon vanilla extract for a different Caribbean spice profile.