Barley Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Caramelized plantain rounds get pressed thin and baked until they snap like proper candy, delivering all the crunch and deep amber sweetness of a classic brittle without a grain of cereal or malt in sight. Ripe plantains — the kind with plenty of black spots — bring a natural, jammy sweetness that pairs beautifully with warm Ceylon cinnamon and a whisper of ginger. Honey and coconut oil do the heavy lifting in the skillet, creating a glossy, fragrant coating before the rounds ever hit the oven. The slow bake at 300°F is what transforms them from sticky discs into genuinely snappable pieces, so patience during that final cooling window is everything. Every ingredient here is straightforwardly whole and plant-based, which means no scanning labels for hidden grain derivatives or malt-based additives. The result is a confection that feels indulgent and a little unexpected — the kind of thing you'll bring to a gathering and watch disappear before you've had a chance to explain what's in it.

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Ingredients

6 servings

2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
3 tbsp honey
2 tbsp coconut oil
¼ tsp ground ceylon cinnamon
⅛ tsp ground ginger
¼ tsp fine sea salt
½ tsp vanilla powder (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer and cook for 3–4 minutes per side, until deep golden and caramelized on both faces.

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