Mushroom Free Cinnamon Baked Plantain Slices
Sweet, caramelized, and fragrant with warm spice, these baked plantain slices are the kind of simple treat that feels far more special than the effort involved. Ripe plantains — the ones with plenty of black spots on the peel — bring a natural sweetness that pairs beautifully with Ceylon cinnamon, honey, and a whisper of ginger. Coconut oil helps everything caramelize in the oven, giving each slice those irresistible golden edges and a slightly firm, almost candy-like exterior. The whole thing comes together in one bowl and one baking sheet, which means cleanup is as easy as the cooking. For anyone navigating a diet that avoids fungi, this recipe is a genuinely stress-free win — every single ingredient is straightforward, plant-based, and completely free of anything that could cause concern. Serve them warm as a snack, a side dish alongside savory mains, or even as a dessert topped with a drizzle of extra honey.
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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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