Eggless Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins speckled with black — are naturally sweet and creamy, and roasting them in the oven takes that sweetness somewhere truly special. Coconut oil and a drizzle of honey help each slice caramelize into golden, slightly crisp-edged rounds with a tender, almost jammy center. Ceylon cinnamon brings a delicate, floral warmth that's a step above the usual baking spice, and a pinch of sea salt ties everything together beautifully. The whole thing comes together in one bowl and one baking sheet, which means cleanup is minimal and the payoff is huge. Baking rather than frying keeps things lighter while still delivering that deep, caramelized color you want. There's nothing here that relies on eggs as a binder or coating — the coconut oil and honey do all the work of creating that gorgeous glaze on their own. Serve them warm as a side dish, a snack, or even a simple dessert alongside something cool and creamy.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →