A Taste of the Tropics, Right in Your Kitchen!
My love affair with plantains began on a sun-drenched vacation in Puerto Rico. I was instantly captivated by their unique, starchy sweetness—a delightful departure from the everyday banana. I knew immediately that their comforting texture would be the perfect canvas for warm, aromatic spices. This recipe is the result of that inspiration: tender, caramelized plantain slices kissed with cinnamon, cumin, and nutmeg. It’s a simple, satisfying dessert that brings a touch of tropical warmth to any evening.
Ingredients
• PREP: 10 minutes | COOK: 12-14 minutes | YIELD: 8 servings
• 4 very ripe plantains (skin should be yellow with many black spots)
• ¼ tsp / 1.25 ml ground cinnamon
• ¼ tsp / 1.25 ml ground cumin
• Pinch of freshly grated nutmeg
• Avocado oil spray or other neutral cooking spray
Instructions
1. Preheat your oven to 450°F / 232°C.2. Prepare the plantains: Trim the ends, then peel and discard the skins. Slice the plantains on a diagonal into ½-inch thick pieces.3. In a small bowl, whisk together the ground cinnamon, ground cumin, and grated nutmeg.4. Lightly spray a large baking sheet with cooking spray. Arrange the plantain slices in a single, even layer, using two sheets if necessary to avoid overcrowding.5. Spray the tops of the plantains and sprinkle evenly with the spice mixture.6. Bake for 8 minutes, or until the bottoms are golden brown.7. Carefully flip the slices with a metal spatula and continue baking for another 4 to 6 minutes, until both sides are beautifully golden and caramelized.8. Remove from the oven and serve immediately while warm.
Nutritional Information
• Nutritional ValuePer Serving (½ Plantain):
• Calories: 33
• Protein: 0.2 g
• Carbs: 6 g
• Total Fat: 1 g
• Saturated Fat: 0.4 g
• Fiber: 0.1 g
• Sodium: 0.2 mg
• Cholesterol: 0 mg
Pro Tips
• Use very ripe plantains with mostly black skins for the sweetest, most caramelized results. Yellow plantains will be starchier and less sweet.
• Keep a close eye on the plantains as they bake; the natural sugars can cause them to go from golden to burned very quickly.
• Serve these warm with a scoop of coconut ice cream or a dollop of vegan yogurt for an extra decadent treat.
• Ensure plantain slices are in a single layer and not touching on the baking sheet to promote even browning and prevent them from steaming.
FAQ
Q: Is this baked plantain recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses only plant-based ingredients: plantains, spices, and a neutral cooking spray. For toppings, simply choose a dairy-free option like coconut ice cream or a plant-based yogurt.
Q: What can I substitute for avocado oil spray
A: You can use any neutral, high-heat cooking spray like coconut or canola oil. Alternatively, you can skip the spray and toss the plantain slices in 1-2 teaspoons of melted coconut oil before arranging them on the baking sheet for a slightly richer flavor.
Q: How should I store leftover baked plantains
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven, toaster oven, or air fryer at 350°F (175°C) for a few minutes until warm and slightly re-crisped.
Q: Can I make this recipe with yellow plantains
A: You can, but the result will be different. Yellow plantains are starchier and less sweet than very ripe, black-spotted ones. If you use yellow plantains, the final dish will be more like a savory side dish than a sweet, caramelized dessert.
