Bannann Peze ~ The Best Haitian Style Fried Plantain (2024)

May 19, 2018 by Chef Mireille 32 Comments

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Last Updated on June 19, 2022 by Chef Mireille

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Bannann Peze is one of the most delicious and beloved side dishes in Haitian Cuisine. This Haitian Style Fried Plantain is fried twice with a secret step in between which gives it such a deep flavor that is quite indescribable. Without Bannann Peze, a Haitian meal remains incomplete.

Banan Peze will become your new way to enjoy Fried Green Plantain.

Try Banane Peze and otherHaitian Recipesand you will be so happy yu have gone exploring into this island cuisine.

Bannann Peze ~ The Best Haitian Style Fried Plantain (1)

HOW TO PICK GREEN PLANTAINS
Frequently Asked Questions
The Ingredients
How to Cook Green Plantain (Haitian Style)
Make it a Meal

Fried Plantain is a ubiquitous side dish to any Caribbean meal. Either boiled or fried green or ripe plantain accompany almost every meal. Frying ripe plantain is pretty easy. Simply peel, slice and fry in oil.

Frying green plantain takes a little bit more work. Even just learning how to easily remove the skin off of the green plantain takes some skill. To see how it’s done, take a look at how easy it is to remove the skin of a raw green plantain here on Instagram or here on Tik Tok.

In most of the Caribbean, green plantain is double fried. It is first cut into thick slices and fried just o give it a little color. They are then trned into flattened plantains with a plantain press called a Tostonera and then fried again. If you don’t have a tostonera, you can also press down on the plantain with a heavy cast iron pan wrapped in aluminum foil. I’ve also seen some people use a tortilla press to do this.

What makes the Haitian Style twice fried plantains a little different is that in between it is dipped in a salt water with vinegar solution. This creates an additional level of flavor that brings Haitian Fried Plantains to the next level!

But before we get to making Bannann Peze, let’s first talk about picking plantains. Your Haitian Fried Green Plantain recipe won’t come out right if you don’t know how to select the plantains.

HOW TO PICK GREEN PLANTAINS

I still meet people every day who have never eaten plantains. It no longer surprises me, but being from Caribbean parents, I try to convince them what they’re missing out on. Many sometimes tell me that they want to try it, but they are not sure how to pick the plantains at the market with the color rangefrom green to yellow to black.

The worst plantain in my opinion is when it is in that in between stage. It’s not quite ripe yet, but it is no longer green. It’s half way savory and sweet and for me it’s like a schizophrenic plantain. It doesn’t know what it is. Am I green? Am I ripe? It just doesn’t know!

To make Bannann Peze, you wan’t your plantain to be green. Even the ends should not be yellow. If you see yellow anywhere on the plantain, it is starting to turn ripe. Pick another one that is completely green.

TO REMEMBER

To learn more about picking, peeling and cooking both green and ripe plantain, see here!

Frequently Asked Questions

What is Bannann Peze?

Bannann Peze comes from the French – banane pesee, which means pressed banana. This recipe of double fried plantain is popular throughout the Caribbean and Latin America, where in other countries it is called Tostones or Patacones. This Haitian version is called Bannann Peze.

Can you make Bannann Peze with Ripe Plantains?

No. The ripe plantains have a completely different texture, which makes it unsuitable for this recipe.

Is there a sauce for fried green plantains?

Banan Peze is generally served with Sos Malice, a spicy tomato based Creole sauce or a spicy pickled vegetable salad called Pikliz.

What’s so great about this recipe is that it’s so easy and only requires a few simple ingredients.

The Ingredients

Bannann Peze ~ The Best Haitian Style Fried Plantain (2)

green plantains
oil
salt
vinegar

How to Cook Green Plantain (Haitian Style)

Peel and cut the plantains into large pieces of equal size.
Place the plantain slices in a pan of hot oil and fry until it just starts to turn golden brown. Alternately, you can do this in a deep fryer.

Bannann Peze ~ The Best Haitian Style Fried Plantain (3)

In a medium bowl, whisk together the vinegar, salt and 1/2 cup of water.
Place the plantain slices in the vinegar solution for 1-2 minutes.
Flatter the plantain slices with some kind of plantain smasher like a tostonera or heavy pan.

Bannann Peze ~ The Best Haitian Style Fried Plantain (4)

Place the plantain slices back into the hot oil for a second time, until golden brown and crispy.

Bannann Peze ~ The Best Haitian Style Fried Plantain (5)

Remove and place on a paper towel lined plate to drain any excess oil.
Serve with Sos Malice and/or Pikliz.

In Haiti, if we are serving it as a party appetizer, it would be served withPiklizor SosTi Malice. Otherwise, it is a common side dish served with most Haitian meals.

Make it a Meal

Here’s a complete Haitian meal you can enjoy with your Haitian Plantains recipe.

Haitian Stew Chicken in Sos
Instant Pot Rice and Beans
Pikliz – Pickled Vegetable Condiment
Haitian Orange Cake (dessert)

In Haiti, if we are serving it as a party appetizer instead of just with a meal, it might be served with Pikliz or Sos Ti Malice.

Bannann Peze ~ The Best Haitian Style Fried Plantain (6)

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4.38 from 8 votes

SAVE THIS RECIPE

Banane Peze – Haitian Double Fried Plantain

Haitain Fried Plantains are fried twice, with a vinegar bath in between for a uniquely Haitian flavor different from the more popular tostones.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Caribbean, Haitian

Servings: 4 people

Calories: 165.82kcal

Equipment

Cast Iron Pan
Deep Fryer

Ingredients

2 green plantains
1/2 cup water
3 tablespoons vinegar
1 1/2 teaspoon salt
extra salt for post frying
oil for frying

Instructions

Peel and slice plantains into large pieces.
Heat a skillet with enough oil for deep frying. Fry the plantain slices about 2-3 minutes until they just start to turn golden.
Remove onto paper towels.
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In a medium bowl, combine water, vinegar and salt.
Transfer the plantain slices in vinegar solution for about 1-2 minutes.
For the next step, you can use the flat side of a large knife like a cleaver or wrap a heavy pan (cast iron) in foil and use the bottom of the pot. You can also use a tostonera or a tortilla press.
Place the fried plantain slices in the tostonera and lightly press down. Alternatively, place the fried plantain slices on a chopping board and with the cleaver or the cast iron pot, press down until the fried plantain slice is flattened.
Fry again in the hot oil for a few minutes on both sides, until golden brown and crispy.
As soon as it comes out of the hot oil, give it a scant sprinkle of salt and place on paper towels to absorb excess oil.
Serve with every Haitian meal!

Video

Notes

Make sure to use completely green plantains.

You can fry the plantain in the most common method, using a cast iron skillet or you can also use a deep fryer.

Nutrition

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Now I know you want to try some more Caribbean food! Check out my collection with over 100 Caribbean Recipes from the Caribbean diaspora!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

Nalini
May 20, 2018 at 5:58 pm

Interesting recipe Mir..
Reply
gayathriraani
May 21, 2018 at 10:19 pm

That is an awesome tutorial on selecting the perfect plantain Mir. Here in our farmer’s market, they have a separate place just for the green ones. So we just go and pick how much we need. No problem with getting a half ripe plantain. The fried plantain looks super inviting. I remember watching videos of street food carts making this.
Reply
Usha
May 21, 2018 at 11:00 pm

Great tips on pocking green plantains. I don’t cook with plantains but when I do, will refer to your tips. Double fried plantains look nice.
Reply
Priya Suresh
May 22, 2018 at 4:41 pm

Few of my Haitian friends have spoken load about this banane peze but never had a chance to taste them. Thanks for this lovely share Mir. Now i cant miss making this double fried plantain.
Reply
Srivalli Jetti
May 23, 2018 at 6:23 am

I loved this when I had made it Mir, totally worthy doing it. We also get the raw unripe ones for cooking and I love the different ways a plantain can be cooked.
Reply
- Chef Mireille
  May 23, 2018 at 11:22 am
  
  its true – plantains are such a versatile cooking ingredient
  Reply
Nisha Ramesh
May 23, 2018 at 4:40 pm

I had these fried plantains in Puerto rico and I absolutely loved it. It is like no batter baji 🙂 It looks so addictive Mir
Reply
- Chef Mireille
  May 25, 2018 at 7:56 am
  
  the PR version does do the vinegar step but is still quite delicious
  See Also
  Low Calorie Yorkshire Puddings | Slimming Eats
  Reply
mayurisjikoni
May 25, 2018 at 5:37 pm

I’ve made baked tostones and loved it, so now its time to try the fried version. I too am baffled when people have not tasted plantains, not even the chips! I love cooking with plantains. Soaking them in vinegar solution must be making it taste different.
Reply
- Chef Mireille
  May 26, 2018 at 12:32 am
  
  I’ve never before heard of a baked version – will have to try those out also 🙂
  Reply
Varada
May 26, 2018 at 3:57 pm

That is a lot of work but the end result looks delicious.
Reply
- Chef Mireille
  May 27, 2018 at 11:37 pm
  
  really? it’s not so much work and the flavor is so worth any effort!
  Reply
Renu Agrawal Dongre
May 28, 2018 at 9:47 am

This sounds interesting…this looks similar to our banana chips but here it is thick…will try it once.
Reply
- Chef Mireille
  May 28, 2018 at 11:33 pm
  
  we also make plantain chips but this is another delicious and flavorful way we utilize plantain
  Reply
Pavani
May 30, 2018 at 3:56 pm

I’ve tried tostones and Loved them. This Haitian version sounds equally delicious. Will have to try these out some time.
Reply
- Chef Mireille
  May 31, 2018 at 1:05 am
  
  I am sure you will like the flavors in this version as well
  Reply
themadscientiststskitchen
June 2, 2018 at 11:30 am

Looks so yummy! I want to try these soon but will control till hubby is better.
Reply
- Chef Mireille
  June 2, 2018 at 9:53 pm
  
  sure – hope he gets better soon
  Reply
sapana
June 12, 2018 at 8:21 am

I always find it difficult to pic plantains, thanks for the tips on how to. The double fried plantain sounds very delicious.
Reply
- Chef Mireille
  June 12, 2018 at 4:07 pm
  
  your welcome – hope it gets you to eat more plantains 🙂
  Reply
Brian Nagele
December 20, 2019 at 9:51 pm

I really enjoyed this post! I have a blog myself, if you are open, I might curate this post to my audience. Obviously give a link back.
Reply
- Chef Mireille
  December 21, 2019 at 1:03 pm
  
  yes please feel free to email me with any collaboration requests
  Reply
Derek McDoogle
January 15, 2020 at 11:44 am

I did not know that in most of the Caribbean, green plantain is double fried. One of my friends is from Haiti and he told me that he would like to come and visit me. Thanks for sharing this recipe but it would be better if I find a Haitian restaurant where I can take him for dinner.
Reply
- Chef Mireille
  January 15, 2020 at 10:14 pm
  
  Restaurants would be great for trying out a complete Haitian meal, especially if it is your first time trying the cuisine.
  Reply
Archana
June 26, 2022 at 1:19 am

This delicious banana peze sounds so very yum and is different from our regular banana dishes. The double frying will make these banana chips yum. Thanks to the tips on how to pick green bananas.
Reply
- Chef Mireille
  June 26, 2022 at 7:39 pm
  
  yes although this double frying method is common in the Caribbean and vinegar bath is unique and adds so much flavor. I am sure you are going to love it!
  Reply
Seema Sriram
June 30, 2022 at 6:04 pm

We love plantains as use a lot in Kerala cuisine. I was so happy to try this simple delicious double-fried plantain. We will make it again.
Reply
- Chef Mireille
  July 3, 2022 at 11:10 am
  
  Yes – that is one of the reasons I love Kerala cuisine so much because I am a plantain obsessed girl.
  Reply
Nayna Kanabar
July 1, 2022 at 4:02 am

These plantain fritters look lovely and delicious. We used to eat a lot of plantain in East Africa, you have reminded me I need to make this again. Lovely recipe.
Reply
- Chef Mireille
  July 3, 2022 at 11:12 am
  
  yes I may not be in the Caribbean, but I eat plantains on a weekly basis. Not sure how readily available they are over there in the UK, but eat more delicious plantains 🙂
  Reply
AG
August 14, 2022 at 9:19 pm

I made this last night and my sister and I devoured them! Only difference is I used peanut oil, yellow plantains, and apple cider vinegar. Still came out delicious! She said they were very good. They had the perfect amount of salt and crispiness. Thank you Chef Mierelle for the recipe. It reminded us of growing up in our Haitian household. I ended up making more this morning.
Reply
- Chef Mireille
  August 18, 2022 at 2:03 pm
  
  So glad you liked them so much. I have been adding several Haitian recipes to the website, so you might want to check out some of the others – https://globalkitchentravels.com/haitian-recipes/
  Reply