Walnut 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, honey, and Ceylon cinnamon turns them into something genuinely special. The natural sugars in the fruit caramelize against the hot pan, creating edges that are slightly crisp while the centers stay soft and almost custardy. A whisper of sea salt and optional ground ginger round out the warm spice notes without overwhelming the plantain's mellow sweetness. The whole process is straightforward: toss, arrange, flip once, and pull them out when they're deep golden and fragrant. Because every ingredient here is whole and unfussy, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed snack foods. These slices are wonderful straight from the oven as a side dish, a snack, or even a dessert topped with a drizzle of extra honey.

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