Paleo Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins gone spotty black — are nature's candy, and roasting them with coconut oil and Ceylon cinnamon turns them into something genuinely special. The honey caramelizes against the cut edges in the oven, creating deep golden slices with a slightly crisp exterior and a soft, jammy center that tastes almost like dessert. Ceylon cinnamon is the real deal here, milder and more floral than the cassia variety, and it pairs beautifully with the natural sweetness of a fully ripe plantain. Coconut oil, honey, sea salt, and a touch of ginger are the only other players — no grains, no refined sugar, no dairy — so this fits cleanly into a whole-foods approach without any ingredient gymnastics. The flip halfway through baking is the small but important move that gets both sides properly caramelized rather than just steamed. Serve them warm straight from the pan as a side dish, a snack, or even a naturally sweet finish to a meal.

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