- 2 ripe plantains
- 1 tablespoon coconut oil
- 2 teaspoon cinnamon, divided
- Heat a large skillet over medium-low heat.
- Peel and diagonally slice the plantains into 1/2-inch slices.
- Add the coconut oil to the heated pan, allowing it to melt.
- Add the plantains to the pan. Sprinkle 1 teaspoon of cinnamon evenly over the plantains. Allow plantains to cook for 5-6 minutes. Flip, sprinkle the rest of the cinnamon and let cook for another 5-6 minutes.
You’ve likely seen plantains before, although you might not have recognized it as one — they look similar to bananas. But this delicious tropical fruit deserves to be in your kitchen on its own merits. Plantains are much sweeter than bananas and full of vitamins, especially vitamins A and C. They’re also loaded with potassium and are high in fiber, keeping your digestion system running, ahem, smoothly.
If you’re ready to add plantains to your menu but aren’t sure how, you’re in luck. My Fried Plantains recipe is super simple and so delicious. It makes an excellent side or a quick snack. Let’s get these fried plantains ready!
Start by heating a tablespoon of coconut oil in a skillet over medium-high heat. While it warms up, diagonally slice the plantains about a half-inch thick.
Pay attention here: if the slices are too thin, the plantains will burn quickly, but if they’re too thick, the “face” will brown while the middle stays raw. At a half-inch thick, they’ll be just right (and Goldilocks approved).
Add the plantains to the pan and sprinkle with cinnamon. Let the slices cook for 10–15 minutes before flipping and sprinkling the rest of the cinnamon on top. Cook for another 10–15 minutes or until the fried plantains are cooked through. That’s all there is to it!
Fried plantains are yummy served hot but still tasty cold — and they reheat beautifully. Try serving them alongside a spicy chicken and rice dish or as a snacking alternative to popcorn or crackers and hummus. Plantain recipes are versatile, unique and delicious. You won’t mistake them for a banana again!
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