Cinnamon-Dusted Fried Sweet Plantains

This post contains affiliate links. This means that if you click through and decide to make a purchase, the price you pay stays the same but I might receive a small commission that helps me keep the blog running. Thanks for your support. 

I'm not much of a dessert person, to be honest. 

I'll have the odd pancake or square of chocolate brownie if it's going, but I'm not that much into making cheesecakes and trifles and things like that. Not everyday. 

So when I get a sweet-tooth craving, I'll reach for a piece of fruit. Or, if I'm lucky enough to have a black plantain on the kitchen worktop, I'll make these. 

When a plantain has gone completely black, the skin becomes much thinner and easier to peel. The plantain inside turns a soft, creamy yellow - almost custard-like. But whereas an over-ripe banana would turn very mushy and difficult to slice, a plantain keeps its shape and stays a bit starchier. The flavour is toffee-like, kind of like banana but with a tropical flavour in there somewhere and kind of appley and a bit like honey. Yes, I realise my description is somewhat vague and wordy. You'll just have to try it for yourself, and then you can make your own mind up.

This makes a quick dessert that my six-year old loves - some of my toasted coconut ice cream would be lovely alongside it, too. 

Cinnamon Dusted Fried Sweet Plantains
from my ebook SPICE
Serves 2
1 very ripe plantain, the skin turned completely black
1 tbsp coconut oil (I use the mild unflavoured kind)
couple of pinches of coconut palm sugar
small pinch of cinnamon

Very easy. Peel your plantain to reveal the custardy yellow flesh underneath. Slice it into chunks, as you would if you were making tostones, and heat the oil in a frying pan. 

Fry the plantain slices for about 3-4 minutes per side, until they look golden on both sides - and soft. 

While they're cooking - keeping a watchful eye on them so they don't burn - mix the coconut sugar and cinnamon in a small bowl. 

Once the plantains are cooked through and golden, transfer them, still hot, to plates and sprinkle a little of the cinnamon sugar over the top. Let them cool to just warm and then serve. 

Looking for more AIP dessert recipes? Check out the ebooks We Can All Scream for Ice Cream and AIP and Paleo Holiday Sweet Treats.

Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here