Baked sweet plantains with cinnamon and nutmeg caramelize in the oven in 14 minutes, and the small pinch of cumin in the seasoning is the detail people can't place but always notice. Choose the blackest plantains at the store — that's not spoilage, that's readiness. Sweeter than dessert, honest enough for dinner.
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 (0 fl oz) ground cinnamon
• ¼ tsp / 1.25 ml (0 fl oz) 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 (10 ml / 0.3 fl oz) 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.
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Baked Sweet Plantains with Cinnamon and Nutmeg
Ingredients
Method
- 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.
- Keep a close eye on the plantains as they bake; the natural sugars can cause them to go from golden to burned very quickly.
