Peanut Free Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins gone beautifully spotty and black — are nature's candy, and roasting them with coconut oil and Ceylon cinnamon takes that natural sweetness somewhere truly special. The honey caramelizes against the hot pan, giving each slice burnished, slightly crisp edges with a soft, jammy center that's almost dessert-like. A pinch of sea salt and optional ground ginger keep things balanced so the whole thing tastes complex rather than cloying. For anyone navigating peanut allergies, this is the kind of snack or side dish that requires zero label-reading stress — every ingredient is straightforward and whole. The diagonal cut isn't just pretty; it gives you more surface area to caramelize, which means more of those golden, sticky edges in every bite. Serve them warm alongside grilled chicken, pile them onto rice, or honestly just eat them straight off the pan — no one will judge you.

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