An Atypical Miami Post: Platanitos Maduros

Growing up, I was obsessed with the platanitos maduros from Islas Canarias. Now that I'm leaving, I need to know how to make them myself. I've attempted it a few times and come across the same issue:

I only use black overripe platanos and about a 1/2 inch of oil on the saute pan. However, they come out too dry when I'm looking for that thick, sticky sweet texture we all know and love.

Someone please tell me how to make this staple (ask your abuelitas or ex-Isla Canarias employees for me)! I'd be grateful forever 🍌