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!

Maple Allspice Roasted Plantains in a skillet with whipped cream,

Why We Love This Recipe For Maple Allspice Roasted Plantains

If you knew my history with plantains, you’d know that I’m not too familiar with them. Which also goes to say I did not realize that the blacker the outside of the plantains are, the better they taste. However, that has now changed and I am well versed in the world of cooking plantains!

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 I am now wishing I could have shown them to you to prove my point. And when I say “sight to behold” I don’t mean that in a good way. They were so gnarly looking! Just picture a banana so ripe that you question “is this even good for banana bread?”.

However, 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 sugar-free whipped cream like we did! I guess you could always use whipped coconut milk or cream instead.

Roasted Plantains in a skillet

Key Ingredients For This Recipe

Plantains

Today I learned that black plantains are not like black bananas. At all. In fact, the blacker the better! The plantains I used 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. Not only were they perfect inside, but the recipe came out so well!

Allspice

Allspice is a combination of cinnamon, cloves, and nutmeg. However, if you don’t have allspice, you can make your own using those 3 spices in a 2:1:1 ratio, or just use cinnamon instead (since cinnamon takes majority).

Maple syrup

In this recipe, maple syrup will help caramelize the plantains. Normally you would use granulated white sugar or brown sugar for caramelization, but I opted for a natural sweetener for a healthier option. Plus, maple goes really (and I mean, really) well with allspice and cinnamon.

Additional Ingredients

  • 1 tablespoon coconut oil, melted
  • pinch salt
  • 1 tablespoon mini chocolate chips
roasted plantains on a spoon with whipped cream

Step by Step Instructions to Make This Paleo Plantain Dessert Recipes

Step 1: Start roasting plantains

Preheat the oven to 425 degrees F. Melt the coconut oil in a medium cast-iron skillet over medium-high heat. Swirl to coat the pan, and continue heating until the oil shimmers but does not smoke. Add the plantains in a single layer, then sprinkle with allspice (or cinnamon) and salt. Transfer to the oven and roast until the bottom of the plantains are browned, about 10 minutes.

Step 2: Finish plantains

Drizzle maple syrup over the plantains and toss to coat. Spread the plantains back into a single layer, browned-side down. Return the skillet with 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.

Maple Allspice Roasted Plantains in a skillet with chocolate chips

FAQs and Expert Tips

How do you make plantains ripen faster?

If you could only find un-ripe plantains, you can try to speed up the ripening process by placing them in a brown paper bag, or wrapping them in cloth or newspaper. Store the wrapped (or bagged) plantains in a well ventilated and warm area.

How long will cooked plantains last in the fridge?

Cooked plantains will last in the fridge anywhere from 3 to 4 days if stored properly. Place them in an airtight container after cooking and store in the fridge. If you want to freeze them, place them in a ziploc bag and store for up to 3 months.

How to substitute maple syrup?

If you don’t have maple syrup but want to use a natural sweetener, you can use honey or agave instead. If you don’t mind using a more refined sugar, use a brown sugar to mimic the dark tones of maple syrup. You might have to use more, as sugar isn’t as sweet as maple.

Do plantains taste like bananas?

Ripe plantains have the same sweetness as regular bananas, but don’t taste like bananas. Although you could eat a plantain raw, they’re much better cooked or fried.

Additional Paleo Recipe to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Maple Allspice Roasted Plantains. A simple dessert for two! {paleo, gluten-free and vegan} on Healthy Seasonal Recipes by Katie Webster

Maple Allspice Roasted Plantains

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Stove Top and Oven
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees F.
  2. 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.

Notes

Cooking Tip:

If you could only find un-ripe plantains, you can try to speed up the ripening process by placing them in a brown paper bag, or wrapping them in cloth or newspaper. Store the wrapped (or bagged) plantains in a well ventilated and warm area.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 255
  • Sugar: 20 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 3 g