Gut Friendly Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, a drizzle of honey, and a handful of warming spices come together here in a way that feels almost too simple for how satisfying the result is. Each round gets pan-caramelized in coconut oil until deeply golden, then coated in a glossy honey glaze spiked with Ceylon cinnamon and ginger before being pressed thin and baked until snappable. Ceylon cinnamon is a smart choice for anyone keeping an eye on gut health, since it's the gentler variety compared to the more common cassia type. The ginger adds a subtle warmth that's as soothing as it is delicious, and the whole ingredient list stays clean — no refined sugars, no mystery additives, just real food doing its thing. The hardest part is genuinely waiting the full 30 minutes for the brittle to cool and firm up, but skipping that step means losing the satisfying snap that makes this so fun to eat. Break it into shards and enjoy it as a snack, a dessert, or honestly just straight off the pan once it's ready.

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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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