Try this deliciously sweet side dish that has all of the flavor and texture of fried plantain with a fraction of the oil.
To optimize this dish, be sure to select ripe plantains. It should have many black spots and be slightly soft to the touch.
I love plantain and it is often served as a fried side dish in many Nigerian dishes. However, I wanted to capture to texture of fried plantain without all of the oil. So, this recipe minimally coats the plantain slices in coconut oil and baked. I have found this approach to be ideal as it is a comparable mouth-feel to fried plantain. After baking, I like to take things up a notch by tossing the plantain in a bit of coconut nectar. This last step is optional but totally worth it.
2 ripe plantains, sliced on bias
2 Tbs coconut oil
1 tsp cinnamon, ground
1/2 tsp salt
1 Tbs coconut nectar, optional
Preheat the oven to 425 degrees
In a bowl, add coconut oil, cinnamon and salt. Mix thoroughly.
Peel and slice the plantains into 1/2 inch slices, cut on a bias. Add to bowl and toss well.
On a parchment-lined baking sheet, arrange the plantain in a single layer.
Bake for 20 minutes, turning halfway until plantains are golden brown