Hazelnut Free Cinnamon Baked Plantain Slices

Ripe plantains — the kind with yellow skins gone spotty and black — are basically nature's candy, and roasting them with coconut oil, honey, and Ceylon cinnamon turns them into something genuinely special. The natural sugars in the fruit caramelize against the hot pan, giving you edges that are slightly crisp while the centers stay soft and almost custardy. A pinch of sea salt and optional ground ginger round out the sweetness so the whole thing tastes balanced rather than cloying. The ingredient list is refreshingly short and completely straightforward — no nut-based oils, no spice blends with mystery additives, just whole, recognizable pantry staples you can verify at a glance. That makes this a stress-free choice when you need to avoid tree nuts and want to be confident about every single thing going into the dish. These slices work beautifully as a side to savory proteins, a topping for oatmeal or yogurt, or honestly just eaten warm straight off the pan.

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