Fried plantains with cinnamon couldn’t be much easier!
What are Plantains?
Plantains are the larger, starchier relatives of bananas and can be eaten at any stage of ripeness. However, if they’re unripe, they’ll be very starchy like a potato and need to be cooked (boiled, fried, grilled, etc). In other words, don’t expect them to be sweet!
If you’re willing to be patient and wait, plantains will eventually ripen and take on a sweeter flavor. The plantains I used had been sitting on my kitchen counter for almost 2 weeks. This is a very simple preparation, but one that’s incredibly tasty.
How to Make Fried Plantains
To make these Fried Plantains with Cinnamon, I used ghee to fry them in. Ghee has a really high smoke point, so it won’t burn over high heat. I slice the plantains into rounds, then fry each side in ghee until lightly golden brown. Watch these carefully because they’ll burn quickly. When they come off the heat, hit them with a little bit of cinnamon and sea salt.
Serve them as a dessert or alongside my Paleo Cinco de Mayo Burgers.
Fried Plantains with Cinnamon Recipe
Sweet Fried Plantains with Cinnamon recipe is a delicious, warming bite. Cooked in ghee or coconut oil, they make the perfect paleo snack.
Ingredients
- 1 ripe plantain
- 1 tbsp ghee or coconut oil
- 1/4 tsp cinnamon
- Sea salt to taste
Instructions
- Peel the plantain and slice into ¼” rounds. I like to cut mine on the bias (diagonal).
Heat a cast iron skillet over medium-high and add the ghee or coconut oil. Fry the plantains until golden brown, 2-3 minutes each side. Be careful because they’ll burn easily.
- Remove from the heat and dust with cinnamon and a sprinkle of sea salt.
Recipe Notes
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38 Responses
We keep our plantains until all the skin is black, then they are not as stiff. However, the softness lets us smoosh down each slice so we can fry them again. In other words, they get fried twice and caramelize on the outside. This makes them sweeter.
That sounds really awesome!!
Awesome recipe! Never knew I loved plantains. 🙂
They’re quite an interesting thing, aren’t they?! 🙂
This is so happening in my life tonight! Thank you! 🙂
AWESOME! I hope you LOVE it!
I’m new to plantains and just made this tonight – so easy & delicious! Will be making again!
Awesome!! They are really tasty, right?! 🙂
I do this all the time! Only I put the couple sprinkles of cinnamon into the oil and cook a few seconds until fragrant first (ala Indian cooking), and when feeling super indulgent, I sprinkle some homemade vanilla extract on towards the end of cooking. Tastes great & makes my house smell AWESOME. I keep thinking about buying chocolate chips to squish into the plantains while they’re cooking, but I’m pretty sure that way lies madness….
I’ve also done this with cardamom instead of cinnamon, and “gingerbread spice” – a 4:4:1 mix of cinnamon, ginger, and clove.
Also, I tend to do this at a lower heat, for longer. It’s a lot more forgiving that way – less likely to burn while I do other things like unload the dishwasher.
That’s a great point, Karoline! I like to put the spices in first, too. Ohhhh wow that sounds so crazy good!!
I love cardamom so much…that spice mix sounds fantastic!
Is there a way to prepare these in advance? Sounds so awesome – I need them for a party and no time before we must go…I’d need to do the day before. Skierpi
just made these with the coconut oil and put a half tsp of whole cardamom seeds in with the oil before adding the plantains. After cooking I cleansed the pan with a shot of Belizean rum (one barrel) and a squirt of agave syrup and put the plantains back in to coat them with the sweet and slightly sticky sauce- awesome!
Jim…holy shnikes! That sounds ah-may-zing. I love what you’ve done there with those flavors, especially the cardamom!
That does sound amazing! If they are not all eaten, can they be stored in the fridge? Or would they be alright in a covered container on the counter? Mine were slightly tart still and too gooey, must not have been patient enough, they smelled wonderful cooking tho! Thanks for the recipe!
I would store them in the fridge!
So good! Just fried up some plantains. I put some coconut butter on them. Yumm! Love your recipes/website. I am a runner, training for my eighth marathon. I developed arthritis in one of my knees and took a break from racing. Now I am trying out the paleo diet/low carb, cutting down on my sugar and wheat intake. My joint pain is lessening 🙂 keep up the good work with your website!
Dear Donna, Just a note, I gave up wheat, sugar and dairy and am full Paleo now and my arthritis disappeared. I thought I would have to give up parts of my life and now all is well!! Dairy was difficult to give up completely cause I love cheese but each and every time I cheat on myself I suffer. Read about dairy and arthritis, you may be surprised. Your body will thank you on full Paleo!!!! Pat
Had never tried plantains before. Am in love now! Fried mine in coconut oil. Once they were starting to brown I turned them and sprinkled them with a small amt of cinnamon, pure vanilla extract and coconut sugar. At the end I drizzled a bit of ghee in the pan which help them to caramelize. So yummy and a 1/2 plantain was more than enough.
Thanks Cathy…I’m drooling now! 😉
What is ghee?
https://www.stephgaudreau.com/2014/04/01/ghee-what-is-this-healthy-fat/
I can only answer that from my experience. Ghee is clarified butter.
So good. So easy! Oh man, I’ll be making these a lot!
Yay! It’s one of my favorites!
OMG they are amazing!!!! Even non-paleo hubby like them!
Just made these tonight. Followed the recipe as written and it was delicious!
Awwww yay!! I love this!
YUMMO…new favorite breakfast food.
This was amazzzzzing and SO SO easy! Thank you for the idea!
You’re welcome! 🙂
I am beyond amazed by this recipe this is my first time trying it out and I will continue making my plantains this way from now on!!! This recipe was easy and simple to make!!!
Plantains are the best 🙂 Glad you enjoyed it!
These were kind of bland. Maybe adding the cinnamon with brown sugar to the plantains before removing them from the pan would let the flavor stick.
Hi there… the amount of sweetness in the plantain will depend on how ripe it is. For sweeter plantains, you’ll have to select ones that have a lot of black on the skin.
How can we store these after cooking? My daughter is making them for class tomorrow. Should we leave them on the counter or refrigerate? Thanks!
I would probably refrigerate them.
Looks great, gonna try that soon!
My son and I likes pancakes every Saturday morning.
So he gets the regular ones and I make myself plantain pancakes:
– One plantain (ripe)
– 1 egg
– cinnamon
– coconut oil to fry
Makes 6 small pancakes, great with sugar free marmelade, maple syrup and honey
Thank you!! I need these recipes for my little one!!