Plantains are delicious cooked! They are so much more than just green funny-looking bananas! They are more starchy than the sweet banana we are used to eating here in the states, and in my opinion, most tasty when cooked. They make an excellent side accompaniment to a more savory main dish or perfect on their own. Pictured here with slow-cooked pork and greens and roasted sweet potatoes. Plantains are a rich source of potassium, magnesium, vitamin B, C, fiber and complex carbs! I chose coconut oil in this recipe, because it is a complimentary flavor with the sweet plantain. Of course, if you’ve been perusing my other recipes too, you’ll see I prefer coconut oil for its array of health benefits too! It is easily digestible, does not suffer oxidative damage when heated to higher temperatures, and helps to raise your HDL (good cholesterol) vs. the LDL. Here is a simple recipe, that you’re sure to love.
- 3 Plantains
- 1/4 cup coconut oil (or more if needed)
- Preheat oven to 425′. Line a baking sheet with parchment paper. Heat coconut oil in the microwave or on your stovetop.
- Slice plantains in 1/2″ pieces. Cover each plantain slice in the melted oil and place on a lined baking sheet in a single layer. You can do this with a fork or a spoon if you want to keep your fingers clean.
- Bake for about 15 minutes in the preheated oven, or until plantain pieces are browned and soft. You will need to rotate them at least once during baking to cook evenly.