I hope you’re not tired of plantains yet, because I have another amazing recipe with them coming at you today! But also, how could you be sick of plantains, with the bagillion ways to make them?! Just sayin’.
You know I’ve talked about my love for Tostones (Fried Green Plantains) and Pan-Fried Plantains with Chimichurri Sauce…these are the green and yellow ones. But what do you do with those pesky brown ones that look like totally ripe bananas (which are only good for making some amazing banana bread and collecting fruit flies on your counter)?!
Solution: Sweet Fried Plantains with Sea Salt & Cinnamon.
Speaking of banana bread? Yeah, these kind of taste like that. With three ingredients, no need to find the hundred different flours in your pantry, make a batter and waiting an hour for it to bake either. Also, why is it so damn difficult to make a perfect banana bread? Like fully cooked on the outside, but still chewy and delicious on the middle? Ugh. The last few I’ve made have been either totally dry all the way through (fail) or I took them out too early because I thought they would be totally dry and then they’re undercooked (also fail). Did I eat them anyways? You bet. I told you I’m no pro paleo baker. The struggle is real.
But back to the plantains. Those almost totally brown (or totally brown) ones are the ones we’re going for today. Basically, the more brown they are, the more they’re going to taste like banana bread. Read: WIN for you! Just make sure they’re still a tiny bit firm. If they’re totally mush while still in the skin, you may want to (sadly) throw that one out.
You guys know that I think sweet and salty is the best freaking combination ever, whether it’s a savory recipe like my Ginger-Garlic Pulled Pork (with pineapple!) or a sweet recipe like my Chocolate Lava Cake (which has a salted caramel drizzle!). It was a total lightbulb moment when I realized that all (good) chocolate chip cookie recipes call for the addition of salt, because it brings out the sweet chocolate flavor. Mind BLOWN, you guys. My sweet and salty food obsession never stopped from there, and it’s coming to you today via these plantains.
Not to mention they’re so freaking easy and quick to make. And are the perfect side dish to pretty much anything, but are slightly sweet enough to be served with breakfast or as a dessert! Maybe with some Coconut Whipped Cream on top? Yessssssss. The plantain obsession continues.
- 2 very ripe plantains (mostly brown to totally brown works!)
- 2 Tbsp coconut oil
- ¼ tsp cinnamon
- 1 pinch of sea salt, to taste
- Directions
- Peel and slice plantains into about ½-inch pieces. (If you want step-by-step instructionson how to peel and cut plantains, check out my guide!)*
- Heat a skillet on medium heat with the coconut oil, enough for a thin layer on the bottom of the pan. Let it heat up for about two minutes.
- When the oil is hot, add the plantains in a single layer. You can do this without burning yourself by sliding them down the side of the pan, them moving them over with a fork or spatula.
- Cook for about 2 minutes on each side, until lightly browned. Watch them closely so they don’t burn! Carefully flip with a small metal spatula or fork, and sprinkle with cinnamon and sea salt.
- Turn the heat to medium-low, and let them go for about another minute on each side if they’re not cooked all the way through.
- Taste to adjust the sea salt, and devour!
