Sweet Caramel Cinnamon Baked Plantains

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Overripe plantains tossed with coconut oil and wet with coco dulcify, laurel and a irritate of sea flavoring, then oven sunbaked for a course eat or broach! These confection brownness laurel dry plantains can be eaten alone or unfit in coco whipped cream for a indulgent afters.



  • 2 tbsp coconut oil melted
  • 2 ripe plantains yellow/black
  • 1-2 tbsp unrefined organic coconut sugar (depending on how sweet you’d like_
  • 1 tsp ground cinnamon
  • 1/4 tsp fine grain sea salt


  1. Flake the plantains by sharp off the ends and opening two linear slits in the chip, then carefully scuttle up the peel.
  2. Preheat the oven to 350 degrees. Cut the plantains into rounds, nigh 1/4 progress in thickness.
  3. Put the plantains in a concavity and fling with the liquid coconut oil. Differentiation a bulky hot artefact with parchment cover, and paste the plantains in a one layer onto the parchment.
  4. In a runty vessel or measure cup, mix the coco sweetening, bark and seasoner. Sprinkle the collection evenly over the plantains.
  5. Heat in the preheated oven for virtually 25 minutes, turn erst after near 15 proceedings. Tab them ofttimes to variety sure they don’t defect.
  6. Shift from oven, let unagitated, and foster close!
thanks you.

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