Caffeine Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, caramelized, and satisfyingly snappy, this plantain brittle is the kind of treat that disappears fast once it hits the counter. Ripe plantains — the ones with plenty of black spotting — bring a natural, jammy sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger. Coconut oil and honey do all the heavy lifting here, creating that glossy, lacquered coating that bakes down into a genuinely crisp, candy-like finish. Every single ingredient in this recipe is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out — it's a clean, straightforward confection from start to finish. The technique is the real magic: pan-caramelizing the rounds first, then pressing them flat and finishing them low and slow in the oven, coaxes out a brittle texture you wouldn't expect from fruit alone. Let them cool completely before you try to lift a piece — patience here is what separates a snappy, jewel-toned brittle from a sticky mess. Serve them as an after-dinner sweet, pack them as a snack, or just eat them straight off the parchment because honestly, they're that good.

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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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