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.
- 4 ripe plantains (or as many as desired). They should be yellow and well spotted.
- 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.