Seed Oil Free Cinnamon Baked Plantain Slices

Ripe plantains are already nature's candy, and roasting them with coconut oil, honey, and warm Ceylon cinnamon turns them into something genuinely special. The edges caramelize in the oven until they're deep golden and slightly firm, while the centers stay soft and almost jammy — the kind of texture that makes you reach for just one more slice. Coconut oil does all the heavy lifting here as the fat, which means there's no canola, sunflower, or vegetable oil anywhere near the pan. That's a surprisingly hard thing to guarantee with packaged snacks or even restaurant versions of sweet plantains, where seed oils tend to sneak in. The honey and a pinch of sea salt create that perfect sweet-savory balance, and the optional ground ginger adds a gentle warmth that plays beautifully off the cinnamon. These are wonderful alongside a savory meal, piled next to eggs at brunch, or honestly just eaten straight off the baking sheet while they're still warm.

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