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A plate of caramelized plantains. One golden piece is lifted above the plate on a fork.

Caramelized Cinnamon Plantain – Sweet & Simple

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4.7 from 3 reviews

  • Author: Kathryn Alexandre
  • Total Time: 15 minutes
  • Yield: 1 - 2 Servings 1x
  • Diet: Vegan

Description

This caramelized cinnamon plantain recipe is a quick & easy dessert for a weeknight sweet tooth. Dress it up with whip and a chocolate drizzle!

Ingredients

Scale
  • 1 ripe plantain (mostly black with yellow spots)*
  • 1/2 tbsp coconut oil
  • 1 tbsp maple syrup (or 1/2 tbsp cane sugar)
  • 3/4 tsp cinnamon

*Fresh Ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Slice the ends off the plantain and slice lengthwise through the peel (careful to not slice too deep but deep enough to cut through the thick peel). See the body of the post for photos of the process.
  2. Gently pull the peel off the plantain.
  3. Slice the plantain in ¼ – ½ inch thick slices on a slight angle.
  4. Heat a non-stick skillet over medium heat and add the coconut oil. (Make sure your heat is high enough so that when you get to frying your plantain it won’t just soak up the oil before it starts caramelizing but if the heat is too high and the oil too hot the plantain will burn so keep an eye on it and adjust the heat as needed. *If frying more than one plantain make sure they are not too crowded in the pan. You may need to fry them in batches).
  5. While the oil gets hot, sprinkle the plantain slices with cinnamon and drizzle with maple syrup. Gently turn the plantains with a spoon or your fingers to evenly coat them. 
  6. When the oil is hot enough, lay the plantain slices in a single layer on the skillet. Fry for about 4 – 5 minutes on each side until golden and caramelized.
  7. Enjoy them while they are hot! Have them as is or serve them with our 5 minute whipped cream and chocolate hazelnut drizzle! They make a quick and tasty pancake or crepe topping too!

Notes

Approximate Cost: CAD $0.81 for 1 caramelized cinnamon plantain. You will likely find plantains next to the bananas at your local grocery store. For this recipe; buy a plantain that is already blackening (a green plantain will take awhile to ripen). See the body of our post for a side by side with a banana so you can spot the differences!

If you don’t have a non-stick skillet you can try baking the plantain slices on a parchment lined baking sheet at 425 degrees F for 15-20 minutes (turning once halfway through). 

If you prefer an oil-free method, try baking the plantains as outlined above.

Avoid storing plantains in your fridge, the skin will blacken but the fruit won’t ripen. Keep your plantains in a warm spot until ready to use. Yellow plantains with lots of black spots are best for frying.

Feel free to skip the cinnamon and sugar and fry the plantain in a bit of olive oil for a more savoury fried plantain chip. They make great additions to fresh bowls, burgers, and rice & bean dishes!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Skillet
  • Cuisine: African, American

Find it online: https://tastythriftytimely.com/caramelized-cinnamon-plantain/