Barley Free Cinnamon Baked Plantain Slices
Sweet, caramelized, and fragrant with warm spice, these baked plantain slices are the kind of simple treat that disappears fast. Ripe plantains — the ones with plenty of black spotting on the peel — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a drizzle of honey. Coconut oil helps everything caramelize in the oven, giving each slice those irresistible golden edges without any frying required. The whole lineup of ingredients is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your snack. A pinch of sea salt and optional ground ginger round out the flavor, keeping things interesting without overcomplicating the process. Flip them halfway through baking and you'll get that deep, almost toffee-like crust on both sides. Serve them warm as a side dish, a dessert, or honestly just straight off the pan.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- 1 tbsp honey
- ¼ tsp fine sea salt
- ¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Slice the peeled plantains on a slight diagonal into rounds about 1/2-inch thick.
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