Gelatin Free Cinnamon Baked Plantain Slices
Ripe plantains roasted with coconut oil, honey, and warm Ceylon cinnamon are one of those simple pleasures that feel far more indulgent than they actually are. As the slices caramelize in the oven, their natural sugars deepen into something almost candy-like at the edges while staying soft and tender in the center. The optional ground ginger adds a gentle heat that plays beautifully against the sweetness, making every bite a little more interesting. This is the kind of recipe that works as a side dish, a snack, or even a laid-back dessert — no fussy techniques required. Because everything here is straightforward pantry and produce, there's nothing hidden to worry about; just whole, recognizable ingredients doing exactly what they should. Pull them out of the oven warm and serve them as-is — they really don't need anything else.
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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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