About the Recipe
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 375 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
In the same bowl, add the coconut nectar to the remaining coconut oil and mix well.
Once plantains are finished baking, gently toss in the oil and nectar mixture.