These plantains are roasted in a skillet with coconut oil, maple syrup and a touch of allspice for a paleo and gluten-free tropical dessert for two.
Maybe if I had any inkling that this recipe was going to work out I would have shot a photo of the ripe plantains before I peeled them. Because they were a sight to behold and now I am wishing I could have shown them to you. And when I say “sight to behold” I don’t mean that in a good way.
Words like “gnarly” come to mind when I think of the way they looked. Or just plain ugly. They certainly didn’t look edible. They were almost completely black and were starting to wither a bit.Even though I’ve been told you have to wait until plantains turn black before you eat them I was still a non-believer. I just assumed if I peeled them they would be totally rotten inside and I would have to go back to the store for more. But when I peeled them they were fine inside.
You learn something new every day. Lesson learned: black plantains are not like black bananas. At all.
Not only were they perfect inside, but the recipe came out so well! Not too sweet, but still a satisfying dessert treat. It is such a fun and unexpected dessert for two. And it is gluten-free, paleo and vegan.
That is if you don’t add whipped cream like we did! I guess you could always use whipped coconut milk instead.
On the 22nd of each month I participate in the Recipe Redux challenge. This month’s Redux theme is using unfamiliar ingredients. And plantains were my chosen ingredients. I am so glad to have taken this opportunity to try something new. They will definitely be on the menu at our house again soon.
Do you like trying new ingredients?
Have you ever cooked with plantains?
Plantains roasted with coconut oil, allspice and maple syrup in a cast iron skillet to make a warm tropical dessert for two. Paleo, vegan and gluten-free.
- 1 tablespoon coconut oil, melted
- 2 cups ½-inch thick slices peeled ripe plantains (10 oz)
- ½ teaspoon allspice or cinnamon
- pinch salt
- 1 tablespoons dark pure maple syrup
- 1 tablespoon mini chocolate chips
- Preheat oven to 425 degrees F.
- Melt oil in a medium cast-iron skillet over medium-high heat. Swirl to coat pan, and continue heating until the oil shimmers but does not smoke. Add plantains in a single layer. Sprinkle with allspice (or cinnamon) and salt. Transfer to the oven and roast until the bottom of the plantains are browned, about 10 minutes. Drizzle maple syrup over the plantains and toss to coat and spread back out browned side down. Return the plantains to the oven and continue roasting until browned on both sides and the maple syrup mixture is bubbling and caramelizing about 5 minutes longer.. Sprinkle with chocolate chips and serve warm.
- Serving Size: 1 cup