Monday, August 10, 2020
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Sweet Caramel Cinnamon Baked Plantains

Do you have a kitchen nemesis? Something that no matter how many times you have tried to cook it, it just doesn’t work? I have two: hardboiled eggs and plantains. That last one is particularly embarrassing considering my Caribbean heritage. So many people have given me tips and tricks on how to make these starchy members of the banana family, and they almost always mention that plantains are so easy to make. I am inevitably unsuccessful, leading me to conclude that they are not. Well, today I’m giving it another try with this Sweet Caramel Cinnamon Baked Plantains recipe. It’s been years since I’ve worked up the courage, and now I’m going to blog it for the world to see. I hope this isn’t too embarrassing!

Ripe plantains have so much flavor, but this recipe brings out every bit of sweetness, like plantain candy! These sweet caramel cinnamon baked plantains are paleo, vegan, and contain no refined sugar.

Recipe Author: Michele Rosen at Paleo Running Momma
Get the recipe

The Ingredients

Besides the plantains, there are only a handful of ingredients in this recipe. I happened to have them all on hand, so that left me to shop for the plantains.

Silly me, I chose to buy green plantains because I wasn’t planning to make this recipe immediately. I figured they would ripen on the counter for a few days, then I could make this recipe. Nope. Fourteen days later, and they are finally ready (I think). Fingers crossed!

Sweet Caramel Cinnamon Baked Plantains Ingredients
Sea salt, cinnamon, coconut oil, palm sugar, and plantains

The Process

This recipe was pretty easy to make, and the only trouble I had was some stubborn plantain peels. They are significantly thicker than banana peels, and they did not just shuck off. It took a few minutes and the assistance of a paring knife to peel both plantains.

Once I had them peeled and sliced, I melted the coconut oil. It took 20 seconds in the microwave with a quick stir at the halfway point. Then I tossed the plantain slices with the coconut oil in a small mixing bowl and placed them on a parchment-lined baking sheet.

Mixing the cinnamon-sugar was as simple as it sounded (I chose to use 2 tablespoons of palm sugar because it’snot as sweet as refined sugar). Then I sprinkled to over the plantain slices and popped the baking sheet into the preheated oven.

Cooking went smoothly and took 25 minutes. I used a spatula to turn all the plantains after 15 minutes of cooking. One thing I noticed at this point was the tops were well-coated in the cinnamon sugar, but the bottoms were bare. It gave me a little concern, but I decided to trust the recipe.

Here’s how my time broke down:

  • 14 minutes to prep
  • 25 minutes to cook
  • 39 minutes total

Read on to find out how my Caramel Cinnamon Baked Plantains turned out.

Plantain slices sprinkled with the cinnamon sugar mixture
Plantain slices sprinkled with the cinnamon-sugar mixture

So how was it?

Clear & Accurate Directions
Accurate Time(s)
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This Sweet Caramel Cinnamon Baked Plantains is a simple recipe for a sweet tropical treat. Unfortunately, it didn't turn out the way I imagined. I chalk it up to my inability to make a tasty plantain. They are my cooking nemesis, so I'm not surprised they didn't turn out successfully. I'm not sure where I went wrong, but I suspect my plantains weren't ripe enough, even after 2 weeks on my kitchen counter. The cinnamon-sugar coating was tasty, but the plantains themselves were dry and starchy. I'll probably hang onto this recipe and try it again after the sting of this defeat has subsided.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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