Pork 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 deepens beautifully in a hot oven, and a coating of coconut oil, honey, Ceylon cinnamon, and a hint of ginger takes them somewhere truly irresistible. The two-stage bake is the real secret here: the first round softens the slices through, and flipping them for that final stretch gives you deeply golden cut surfaces with lightly crisp, caramelized edges. Every single ingredient in this recipe is naturally free from pork and pork-derived products, so there's nothing to second-guess or swap out. It works just as well as a side dish alongside savory mains as it does as a dessert or snack on its own. Serve them warm straight from the pan and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!