No-fail baked plantains
I followed a grain-free diet for years before I tried plantains. If you are late hopping on the plantain bandwagon, here are three reasons to make them your friend:
- Plantains offer a paleo-friendly source of starch. To reap the best physical and mental health on a grain-free diet, it’s crucial to find your optimal carb intake. Don’t automatically correlate paleo with low carb. To learn about my journey and tips with customizing your carb intake, read my post How to Eat Sugar.
- Plantains provide inexpensive nutrition. My local food co-op sells plantains at $1 to $2 a pound.
- Plantains are endlessly versatile. In their various stages of ripeness, they can be used for sweet or savory uses. Want to expand your plantain repertoire? Read my 20 Plantain Recipes to De-Gluten Your Favorite Recipes.
Ways to enjoy sweet baked plantains
- Keep it simple: drizzle with some coconut oil or ghee and a pinch of salt.
- Top with rich, slow-cooked meats that pair well with the sweet undertones – think mole or carnitas.
- Make a decadent, no-sugar-added treat to satisfy your sweet tooth. First, top the warm plantains with coconut oil, ghee, or your choice of nut butter. Then sprinkle with cinnamon and – my secret ingredient – pure vanilla powder.
One-Step Baked Plantains
Serves: 4 servings
Ripe plantains, baked in their skin, become tender and sweet. For an easy treat, sprinkle with cinnamon and a dollop of coconut oil.
- 4 ripe plantains (or as many as desired). They should be yellow and well spotted.
Toppings as desired
- Unrefined salt
- Coconut oil, ghee or butter
- Pure vanilla powder (my favorite!), available here
- Preheat the oven to 350 degrees. Wrap each plantain in parchment paper and twist to seal. It will not be airtight, but good enough. Then, set the wrapped plantains in a rimmed baking dish. (I prefer to use parchment paper rather than foil, as the aluminum in foil has been shown to leach into foods while cooking.)
- Bake for 40 minutes, until the plantains are very tender when the skin is sliced. Let cool slightly, then remove the skin and slice. Enjoy while warm.
- I enjoy these baked plantains as pictured. While still warm, I drizzle with some coconut oil and a pinch of salt. Then I lightly sprinkle the cinnamon and vanilla powder on top.
Do you need to pierce of slice before wrapping in parchment?
No, it’s not necessary.
I would recommend at least a little slit, because I once had one explode in my oven – love this easy recipe!
They cook well in microwave .When peel split they are almost cooked.4minutes seems ok.But do you suggest a dip not hot nor fat?
No please do not put it in microwave!
It will make molecular structures that your body will not recognize as food,so you might get malnutrition and fat gain as result.
OMG this is pseudo-science garbage. You are 100% wrong.
Not being Americain I do not understand Plantain? Is it the weed in my garden I know as That name or what? It looks like a banana but then surely you would call it a banana. Thankyou . Dianne
Hi Diane! I understand the confusion. Plantain is a name of a weed/herb, but it is also a name for a fruit that is similar to a banana. It’s starchier than a banana and often used in Latin American cuisine.
It’s also used in Caribbean cuisine.
The main difference between a banana and a plaintain is that you eat bananas raw while plaintains must be cooked.
As a Hispanic I suggest eating it with queso fresco and/or crema (sour cream) 😋