Mustard Free Cinnamon Baked Plantain Slices
Sweet, caramelized, and fragrant with warm spice, these baked plantain slices are the kind of simple treat that disappears fast. Ripe plantains — the ones with plenty of black spots — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a drizzle of honey, all rounded out by a touch of coconut oil and sea salt. The flip halfway through baking is the secret move here: it gives both cut sides that deep golden color and those irresistible caramelized edges. Ground ginger is optional, but if you have it on hand, it adds a gentle warmth that makes the whole thing feel a little more complex. The ingredient list is refreshingly short and completely free of anything that could sneak mustard in — no sauces, no spice blends, no condiments to second-guess. Serve them warm straight from the pan as a side dish, a snack, or even a laid-back dessert.
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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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