Baked Plantain Recipe – Cinnamon Sugar Sweetness

Last Updated on 6 months ago by Neha Deshmukh

Baked Plantain Recipe – Cinnamon Sugar Sweetness

Hey everyone! If you’re looking for a simple, comforting dessert that’s a little different, you have to try this baked plantain recipe. It’s seriously the easiest thing to make, and the warm, cinnamon-sugar sweetness is just… perfect. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses just a handful of ingredients you probably already have. And honestly, it’s just incredibly satisfying. Baked plantains get this amazing caramelized texture, and the cinnamon sugar takes it to another level. It’s a lovely treat that feels a little bit special without being fussy.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 2 Plantains
• 1 teaspoon Cinnamon
• 1 teaspoon Sugar
• Canola oil, for spraying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Plantains: Choosing the Right Ripeness

This is key! You want plantains that are mostly yellow with some black spots. Think of it like a banana – not green and firm, but not completely black and mushy. The black spots mean they’re developing that lovely sweetness.

Cinnamon: Varieties and Flavor Profiles

I usually use Ceylon cinnamon (also called “true cinnamon”) for a delicate, sweet flavor. But Cassia cinnamon is also great – it’s a bit bolder and spicier. Use whatever you prefer! 1 teaspoon (around 2.8 grams) is perfect for this recipe.

Sugar: Options for Sweetness (Granulated, Brown, Coconut)

Granulated sugar works beautifully, giving you that classic caramelized sweetness. But feel free to experiment! Brown sugar adds a lovely molasses flavor, and coconut sugar is a more natural option. You’ll need about 1 teaspoon (around 4 grams).

Canola Oil: Alternatives and Considerations

Canola oil is great because it has a high smoke point, but you can easily substitute with coconut oil, vegetable oil, or even a light olive oil. Just make sure to spray the baking sheet lightly to prevent sticking.

Step-By-Step Instructions

Okay, let’s get baking!

1. Preheat your oven to 375°F (190°C). This is important for even baking.
2. Peel the plantains. This can be a little tricky – sometimes scoring the skin lengthwise with a knife helps. Then, slice them diagonally into about 10 pieces per plantain.
3. Line a baking sheet with non-stick foil and give it a light spray with canola oil. Trust me on the non-stick foil – it makes cleanup a breeze!
4. Arrange the plantain slices cut-side up on the baking sheet.
5. Sprinkle the cinnamon and sugar evenly over the plantain slices. Don’t be shy!
6. Bake for 25 minutes, flipping them halfway through. You want them to be golden brown and beautifully caramelized.

Expert Tips

Want to take your baked plantains to the next level? Here are a few things I’ve learned over the years:

• Achieving the Perfect Caramelization: A little bit of color is good. That’s where the flavor is! Keep an eye on them during the last few minutes of baking to make sure they don’t burn.
• Preventing Plantains from Sticking: The non-stick foil and light spray of oil are your best friends here. If you’re still worried, you can brush the plantains lightly with oil before sprinkling with sugar.

Variations

This recipe is super versatile! Here are a few ways to switch things up:

• Vegan Plantain Bake: This recipe is already naturally vegan! Just double-check your sugar source if you’re super strict.
• Spice Level Adjustment (Adding a Pinch of Nutmeg or Cardamom): My friend Priya loves adding a tiny pinch of nutmeg or cardamom to the cinnamon sugar for a warmer, more complex flavor. It’s delicious!
• Festival Adaptations (Diwali or Christmas Dessert): During Diwali, my family loves serving these with a scoop of vanilla ice cream. They’re also a lovely, unexpected addition to a Christmas dessert spread.

Serving Suggestions

These are amazing on their own, but even better with…

• A scoop of vanilla ice cream (classic!)
• A dollop of cream cheese (seriously, try it!)
• A sprinkle of chopped nuts (walnuts or pecans are great)
• A drizzle of honey or maple syrup (for extra sweetness)

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave, but they won’t be quite as crispy.

FAQs

Got questions? I’ve got answers!

What is the best way to ripen plantains quickly?

Place them in a paper bag with a banana or apple. The ethylene gas released by those fruits will speed up the ripening process.

Can I use other types of oil besides canola oil?

Absolutely! Coconut oil, vegetable oil, or a light olive oil all work well.

Can this recipe be made with air fryer?

Yes! Air fry at 350°F (175°C) for about 12-15 minutes, flipping halfway through.

What if my plantains are sticking to the baking sheet?

Make sure you’re using non-stick foil and spraying it generously with oil. If they’re still sticking, try brushing the plantains lightly with oil before adding the sugar.

How can I make this recipe less sweet?

Reduce the amount of sugar to ½ teaspoon, or use a sugar substitute like stevia or erythritol.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!