Baked Ripe Plantain Arepas with Butter and Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet ripe plantains blended with precooked corn flour create soft, tender arepas baked to golden perfection and enriched with butter and milk. This Caribbean-inspired recipe, ready in about 40 minutes, combines ripe plantains, precooked corn flour (masarepa), whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Caribbean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Step 2: In a blender, combine 2 medium peeled and chopped ripe plantains with 1/2 cup whole milk and blend until smooth and creamy.
  3. Step 3: Transfer the plantain mixture to a large bowl and stir in 1 cup precooked corn flour, 2 tbsp melted unsalted butter, and 1/4 tsp salt until a soft dough forms; let it rest for 5 minutes to hydrate.
  4. Step 4: Divide the dough into 6 equal portions and shape each into a flat disc about 1/2-inch thick, placing them on the prepared baking sheet.
  5. Step 5: Bake the arepas for 20-25 minutes until the edges are lightly golden and firm to the touch, then remove and serve warm.

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