Gut Friendly Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and surprisingly gentle on digestion, making them a smart base for a treat that feels indulgent without the aftermath. Tossed in melted coconut oil, raw honey, and Ceylon cinnamon before hitting a hot oven, these slices caramelize into something deeply golden and fragrant, with edges that go just slightly crisp while the centers stay soft and tender. Ceylon cinnamon is worth calling out specifically here — it's the milder, more delicate variety, and it plays beautifully with the plantain's natural sugars without overwhelming the whole thing. A pinch of sea salt keeps the sweetness grounded, and the optional ground ginger adds a quiet warmth that makes every bite feel a little more complex. The two-stage bake — flip halfway through — is the move that gets you that deep caramelization on both cut sides, so don't skip it. These are wonderful straight from the pan as a snack, a side dish alongside something savory, or even as a simple dessert when you want something satisfying but light.

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