Maple Allspice Roasted Plantains
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!
Table of contents
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.
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
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.
FAQs and Expert Tips
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.
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.
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.
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
- Move aside banana bread–these Paleo Banana Muffins are here to stay. They’re SO good.
- These Paleo Chocolate Raspberry Muffins also set a new bar for paleo muffins around here!
- These Paleo Energy Balls made with almond butter and dates have saved my life while following a strict paleo diet in the past.
- This Greek Yogurt Maple Banana Bread Pudding is out of this world good my friends.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Print
Maple Allspice Roasted Plantains
- Total Time: 25 minutes
- Yield: 2 cups 1x
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.
Ingredients
- 1 tablespoon coconut oil, melted
- 2 cups 1/2-inch thick slices peeled ripe plantains (10 oz)
- 1/2 teaspoon allspice or cinnamon
- pinch salt
- 1 tablespoons dark pure maple syrup
- 1 tablespoon mini chocolate chips
Instructions
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stove Top and Oven
- Cuisine: American
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
I love plantains! but I’ve never cooked with them ( I order them every time they are on a menu !- which is not enough) You’ve inspired me…need to try this!
I’ve had them so infrequently, I felt like it was all new to me. Now I want to move on to other ways to cook with plantains.
A plantain dessert! That looks AWESOME, Katie! I haven’t cooked with plantains before but I love them at restaurants. I feel totally inspired now.
I want to try making them into something savory next. Thanks for coming by Caroline.
I didn’t know that plantains have to turn black before you eat them! I want to try making them. Do they taste like bananas at all? more starchy??
They do taste like bananas but not as sweet. Yes they are more starchy for sure. Dense too.
I love plantains, but have never been brave enough to cook with them because they are so gnarly! But this recipe sounds so good, I may have to give them a try!
They don’t look good on the outside, but give them a try!
I absolutely love plantains, but I’ve only tried them as a savory side dish. Can’t wait to try this recipe!
Now that I have tried cooking with them I think I will try them savory next.
I go through so many plantains in this house! I always either have a plantain, potatoes, or yucca at dinner time haha!
I’ll have to learn the ways with the random tropical starches from you then Rebecca, I’ve never used yucca either.