Coconut Baked Plantains
I first had fried plantains when I was with my family in Jamaica. I loved their crisp exterior, tender and creamy interior, and subtle sweetness. I recently stumbled upon these beauties when I was at the market and I just had to make some myself! Plantains.
The term “plantain” refers to a type of banana with a very different flavour profile and culinary application than the sweet, yellow banana with which most people are familiar. Plantains are usually larger and tougher than bananas, with much thicker skin.
TIP: Seek out sweet, ripe plantains for this recipe, ones that are preferably heavily mottled with black spots. Plantains that are green or yellow, with little to no dark spots, will be quite starchy and are not ideal here. If you don't have coconut oil on hand, you can use avocado oil or canola oil —but I strongly recommend coconut oil for its delicious nutty flavour.
INGREDIENTS
4 very ripe plantains, sliced
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon
1/2 teaspoon flaked sea salt
How to Make It
Step 1
Preheat oven to 350°F. I like to use my air fryer since the rack is at the perfect height. However, you can use an oven or even pan-fry these!
Step 2
Toss together plantain slices, oil, and cinnamon; spread in a single layer on a baking sheet. Roast at 350°F until plantains are lightly golden on the bottom, about 15 minutes. Turn slices over, and continue roasting until evenly cooked and soft, about 15 minutes.
If you want them slightly more crispy like myself: Increase oven temperature to broil, and broil until deeply golden, 1 to 2 minutes. Sprinkle with flaked salt; serve warm.
