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.