Breastfeeding Friendly Cinnamon Baked Plantain Slices
Sweet, caramelized, and fragrant with warm spice, these baked plantain slices hit that perfect spot between a wholesome snack and a feel-good dessert. Ripe plantains — the kind with plenty of black spots — bring natural sweetness that pairs beautifully with Ceylon cinnamon and a drizzle of honey, so you're not relying on refined sugars to make this taste indulgent. Coconut oil helps the edges caramelize in the oven, giving you those golden, slightly crisp surfaces with a tender, almost jammy center. For anyone navigating the extra nutritional demands that come with nursing, this kind of whole-food snack is a genuinely satisfying option that doesn't require a lot of effort or a long ingredient list. The optional ground ginger adds a subtle warmth that makes the whole kitchen smell incredible while they bake. Serve them straight from the oven as a snack, a side dish alongside something savory, or even as a simple dessert — they're versatile enough to work any time of day.
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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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