Plantain Casserole is one of those comforting dishes I eagerly look forward to whenever I can find good, ripe plantains on sale at our local grocery stores. There was a time when the plantains would have come straight from the kitchen garden behind our home in rural Trinidad, in the small village of Guaracara, where some of the happiest days of my life were spent. Finding decent plantains here in Ontario, Canada, can be a bit of a challenge, as much of what arrives in our grocery stores is harvested before it’s fully mature. That helps them survive shipping, but it often means sacrificing some of the sweetness and texture that make ripe plantains so special.
This Easy Caribbean Plantain Casserole combines tender boiled ripe plantains with savory stewed salted cod, fragrant herbs, sweet peppers, and rich butter before everything is baked until beautifully golden. The contrast between the naturally sweet plantains and the savory filling is what makes this dish such a favorite around my table.
If you enjoy this recipe, I invite you to also try my Grilled Ripe Plantain, Cinnamon and Brown Sugar Plantain, and Orange Brown Sugar Glazed Plantain recipes I’ve shared over the years.
Ingredient Guide
Ripe Plantains Naturally sweet and creamy, they form the hearty base of this casserole.
Salt Seasons the cooking water and enhances the flavor of the plantains.
Olive Oil Used to gently sauté the aromatics and build the savory filling.
Onion Adds sweetness and depth to the dish.
Parsley Brings fresh, bright herbal flavor.
Thyme Infuses the casserole with classic Caribbean aroma.
Garlic Adds rich savory flavor that complements the sweetness of the plantains.
Black Pepper Provides gentle warmth and seasoning.
Prepared Salted Cod Creates the savory filling that contrasts beautifully with the sweet plantains.
Sweet Bell Peppers Add color, sweetness, and texture.
Scallions Contribute a mild onion flavor and freshness.
Smoked Paprika (Optional) Adds a subtle smoky note reminiscent of cooking over a traditional Caribbean coal pot.
Butter Helps the casserole brown beautifully while adding richness.
Shopping Made Easy
- Choose ripe plantains with mostly black skins and a little yellow remaining for the sweetest flavor.
- Boneless salted cod is convenient, but always inspect it for any remaining bones.
- Caribbean grocery stores are often the best place to find quality ripe plantains and salted cod.
- Fresh herbs and vegetables can be found at most supermarkets.
- Smoked paprika is optional but worth adding if you enjoy a subtle smoky flavor.
Cooking Notes from the Kitchen
- Ripe plantains should be tender after boiling but still hold their shape when layered.
- Allow the boiled plantains to cool before peeling, as the skins will come away much more easily.
- I don’t add any extra salt to the finished casserole because the prepared salted cod provides enough seasoning.
- Smoked paprika isn’t traditional, but it gives the casserole a lovely smoky flavor reminiscent of food cooked over a coal pot.
- Always inspect salted cod carefully for any remaining bones before cooking.
Easy Caribbean Plantain Casserole
Ingredients
- 4 large ripe plantains
- 3/4 teaspoon salt
- 1/2 cup olive oil
- 1 large onion diced
- 2 tablespoons parsley chopped
- 4 to 6 sprigs thyme
- 6 cloves garlic smashed
- 1/2 teaspoon black pepper
- 1 cup prepared salted cod
- 1 cup sweet bell peppers diced
- 2 scallions chopped
- 1/2 teaspoon smoked paprika optional
- 1/2 stick butter cut into pieces
Instructions
- Wash the plantains, trim off the ends, and cut each one in half. Using a paring knife, make a shallow slit lengthwise through the skin.
- Place the plantains in a pot, cover with water, add the salt, and bring to a boil.
- Reduce to a simmer and cook for 10 minutes. Drain and allow them to cool.
- While the plantains cool, heat the olive oil in a wide saucepan over medium-low heat. Add the onion, parsley, thyme, garlic, black pepper, prepared salted cod, sweet bell peppers, scallions, and smoked paprika if using.
- If you're unfamiliar with working with salted cod, you have two options for removing most of the salt it was cured with and rehydrating it. Soak it overnight in water, then rinse, squeeze out the remaining water, and shred it. Alternatively, place the salted cod in a pot with water, bring it to a boil, simmer for 10 to 15 minutes, then drain, rinse, and shred. Although I used boneless (boned) salted cod, I still kept a close eye out for any remaining bones, as they can be a potential choking hazard.
- Cook the salted cod mixture over medium-low heat for 5 minutes.
- Once the plantains are cool enough to handle, peel them where you made the slit in the skin, then cut them into 1 to 2-inch pieces.
- Preheat your oven to 380°F.
- Spread one-third of the stewed salted cod mixture into a baking dish. Arrange half of the plantain pieces over the top. Spoon another third of the salted cod mixture over the plantains, then add the remaining plantains. Finish with the final layer of the stewed salted cod.
- Scatter the butter pieces evenly over the top.
- Bake on the middle rack of the oven for 25 to 30 minutes, or until the top is beautifully golden and lightly caramelized.
- I didn't add any further salt to the dish, as the remaining salt from the salted cod, along with the plantains being boiled in lightly salted water, was just right. However, feel free to adjust the seasoning to your own liking.
- Yes, this recipe is somewhat similar to the Boil and Fried Plantain recipe I shared back in 2025. This time, however, we're making use of the oven to bring everything together and develop a lovely caramelized finish that takes this Plantain Casserole to another level.
- Be sure to watch the video below for the complete step-by-step demonstration, and don't forget to leave your comments afterward. I'd love to hear if your family has their own version of plantain casserole or if you added your own personal touch to the recipe. Which I highly encourage.
Dad it’s getting black! Yup that’s what I heard the last 2 times I purchased plantains with the intention of sharing the simple recipe for fry plantains. I grew up eating fry plantains as a side to many dishes, but my absolute favourite was making sandwiches with these as the filler. I still recall my mom waiting just until the plantains would be so ripe they’d be very close to going black before she cook them. We were told that the more ripe (or quale) they went, the more sweet they would be. So this is exactly what I was trying to achieve, except with my rather busy schedule I tend to forget about them. Not until one of our girls point them out or when those pesky fruit flies appears, do I remember what I was trying to achieve.
