Don’t just keep plantains for savory dishes – this sometimes hard to peel cousin of the banana can also be used in a desert dish as well.
This is what A made for her sisters last night…. This made a wonderful snack for the girls, but it could also be used as a breakfast dish.
This recipe calls for ripe plantains, not the green under-ripe ones.
Baked Caramelized Plantains
- 4 ripe, yellow/black plantains
- 2 tbsp honey
- 1 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- coconut cream to serve (optional)
Preheat the oven to 200°C/400°F.
Line a baking pan with either parchment paper or a silpat (we used a silpat as we prefer to use something that is reusable)
Cut the plantains into 1/2-3/4 inch chunks and place the in a small bowl.
In a small pan, melt the honey and coconut oil together and add the cinnamon and ginger. Pour over the plantain and toss to coat.
Place the plantains on the lined baking sheet and bake in the oven for 10 minutes. Turn and bake for another 10 minutes until the plantain is golden and tender.
Serve warm with coconut cream if using.
Shared at Allergy Free Wednesdays