Seeds Free Cinnamon Baked Plantain Slices

Ripe plantains are one of those ingredients that practically beg to be caramelized, and roasting them with honey and Ceylon cinnamon brings out a deep, jammy sweetness that feels almost dessert-like. The coconut oil helps each slice develop those gorgeous golden edges in the oven, while the optional ground ginger adds a gentle warmth that makes the whole thing feel a little more complex. Every ingredient here is straightforward and naturally free from seeds, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. The diagonal cut isn't just for looks either; it gives you more surface area to caramelize, which means more of those slightly firm, sticky edges in every bite. These are fantastic served warm alongside grilled proteins, spooned over rice, or honestly just eaten straight off the pan. If you've never baked plantains before, this is the recipe that will make it a regular habit.

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