20 Irresistible Baked Plantain Recipes You’ll Love

Craving something sweet, savory, and downright delicious? Baked plantains are your new kitchen bestie—naturally caramelized, versatile, and oh-so-satisfying. Whether you’re after crispy chips, tender side dishes, or decadent desserts, these 20 irresistible recipes will make you fall in love with plantains all over again. Ready to transform this humble fruit into mouthwatering magic? Let’s get baking!

Sweet Cinnamon Baked Plantains

If you love caramelized bananas, these tender baked plantains with a cozy cinnamon-sugar crust will hit all the right notes.

Ingredients:

• 2 ripe (black-spotted) plantains
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into ½-inch-thick pieces. Arrange in a single layer on the baking sheet.
3. Brush plantains evenly with 2 tbsp melted butter, then sprinkle with 2 tbsp brown sugar, 1 tsp cinnamon, and a pinch of salt.
4. Bake for 20–25 minutes, flipping halfway, until plantains are golden and caramelized at the edges.

The magic here? Ripe plantains soften into almost custardy bites while the sugar forms a delicate, crackly shell. Serve warm with a scoop of vanilla ice cream for instant bliss.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Spicy Garlic Baked Plantain Fries

These crispy, golden plantain fries pack a punch with garlicky heat—perfect for snacking or as a bold side dish.

Ingredients:

• 2 large ripe (yellow with black spots) plantains
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Peel plantains and slice them into 1/4-inch-thick strips (like steak fries).
3. In a large bowl, toss plantains with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
4. Arrange in a single layer on the baking sheet. Bake for 20–25 minutes, flipping halfway, until edges are crispy and golden.
5. Sprinkle with 1 tbsp fresh cilantro before serving.

The magic here? Ripe plantains caramelize slightly in the oven, balancing the smoky-spicy rub with a touch of natural sweetness.

Tip: For extra crispiness, space the fries well on the baking sheet—overcrowding steams them instead of crisping!

Coconut Glazed Baked Plantains

These caramelized baked plantains get a tropical twist with a sticky-sweet coconut glaze—perfect for a dessert that feels indulgent but comes together with just a few ingredients.

Ingredients:

• 2 ripe (black-speckled) plantains
• 2 tbsp melted coconut oil
• 2 tbsp honey or maple syrup
• 2 tbsp coconut milk (full-fat)
• 1/4 tsp cinnamon
• Pinch of salt
• 1 tbsp shredded coconut (toasted, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces. Arrange in a single layer on the baking sheet.
3. Brush plantains evenly with 2 tbsp melted coconut oil. Bake for 20 minutes, flipping halfway, until golden and tender.
4. Meanwhile, whisk together 2 tbsp honey, 2 tbsp coconut milk, 1/4 tsp cinnamon, and a pinch of salt in a small bowl.
5. Remove plantains from oven and drizzle glaze over them. Return to oven for 3–5 minutes until glaze bubbles slightly.
6. Sprinkle with 1 tbsp toasted shredded coconut before serving.

The glaze soaks into the warm plantains, creating a caramel-like richness with a hint of coconut in every bite.

Tip: For extra crunch, broil for 1–2 minutes after glazing (watch closely to avoid burning!).

Cheesy Baked Plantain Casserole

This rich, comforting casserole layers sweet caramelized plantains with gooey cheese and a hint of spice—think tropical meets cozy weeknight dinner.

Ingredients:

• 3 ripe (black-spotted) plantains, sliced into 1/2-inch rounds
• 2 tbsp unsalted butter, melted
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (seeds removed for less heat)

Instructions:

1. Preheat oven to 375°F. Toss plantains with 2 tbsp melted butter, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Arrange half the plantains in a greased 8×8-inch baking dish. Sprinkle with 3/4 cup Monterey Jack and 1/4 cup queso fresco. Repeat layers with remaining plantains and cheeses.
3. Bake for 25 minutes until cheese is bubbly and plantains are tender. Switch to broil for 2–3 minutes to brown the top (watch closely!).
4. Garnish with cilantro and jalapeño slices. Let rest 5 minutes before serving.

The magic here? Ripe plantains turn jammy and sweet in the oven, balancing the salty cheeses and smoky spices perfectly.

Tip: For extra crunch, sprinkle crushed plantain chips over the top before broiling.

Honey Lime Baked Plantains

These caramelized baked plantains are a sweet-tangy side dish or dessert—no frying required, just sticky perfection!

Ingredients:

• 2 ripe (yellow-black) plantains, peeled and sliced diagonally into 1/2-inch pieces
• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss plantains with 2 tbsp melted butter, 2 tbsp honey, 1 tbsp lime juice, 1/4 tsp cinnamon, and a pinch of salt until evenly coated.
3. Arrange in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway, until deeply golden and glazed.

The lime cuts through the honey’s richness, while the edges crisp up like candy—ideal for topping yogurt or ice cream!

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Crispy Baked Plantain Chips

These golden, crunchy plantain chips are a healthier alternative to fried snacks—naturally sweet, lightly spiced, and totally addictive!

Ingredients:

• 2 large green plantains
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Peel plantains by trimming the ends, making a shallow lengthwise slit, and removing the skin. Slice thinly (about 1/8-inch thick) using a mandoline or sharp knife.
3. Toss plantain slices with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
4. Arrange slices in a single layer on baking sheets. Bake for 20–25 minutes, flipping halfway, until edges curl and chips turn golden-brown.

The magic here? Green plantains crisp up like potato chips but with a subtle sweetness that pairs perfectly with smoky paprika. (Yellow plantains won’t work—they’re too soft!)

Tip: For extra crunch, let chips cool completely on the baking sheet—they’ll crisp up further as they sit.

Maple Glazed Baked Plantains

These caramelized baked plantains are a sweet, sticky treat with a hint of warm spice—perfect for breakfast or dessert!

Ingredients:

• 2 ripe (yellow-black) plantains
• 2 tbsp unsalted butter, melted
• 3 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces. Arrange in a single layer on the baking sheet.
3. In a small bowl, whisk together 2 tbsp melted butter, 3 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp vanilla extract. Brush generously over plantains.
4. Bake for 20 minutes, flip slices, then bake another 10–15 minutes until deeply golden and glazed.

The maple glaze forms a glossy, crackly crust while keeping the plantains tender inside—like nature’s candy!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Savory Herb Baked Plantains

These baked plantains are a game-changer—crispy on the outside, tender inside, and packed with aromatic herbs for a savory twist on a classic.

Ingredients:

• 2 large ripe (yellow with black spots) plantains
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces.
3. In a bowl, toss plantains with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
4. Arrange in a single layer on the baking sheet. Bake for 20 minutes, flip, then bake another 10 minutes until golden and crisp at the edges.
5. Sprinkle with 1 tbsp fresh parsley before serving.

The herb blend caramelizes slightly in the oven, giving these plantains a smoky-sweet depth that’s irresistible. Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Baked Plantain and Black Bean Tacos

These sweet-and-savory tacos are a crowd-pleaser, with caramelized baked plantains and smoky black beans tucked into warm tortillas.

Ingredients

• 2 ripe (yellow-black) plantains, peeled and sliced into 1/2-inch rounds
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn or flour tortillas, warmed
• 1/4 cup crumbled cotija cheese (or feta)
• Fresh cilantro and lime wedges, for serving

Instructions

1. Preheat oven to 400°F. Toss plantains with 1 tbsp olive oil, 1/2 tsp salt, and arrange on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until golden and tender.
2. Meanwhile, heat black beans in a skillet over medium with 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook for 5 minutes, mashing slightly with a fork.
3. Fill warmed tortillas with beans, plantains, and cotija. Top with cilantro and a squeeze of lime.

The contrast of sticky-sweet plantains against the earthy beans and tangy cheese makes every bite exciting.

Tip: For extra crunch, broil the plantains for 2–3 minutes at the end of baking.

Pineapple Glazed Baked Plantains

These caramelized baked plantains get a tropical twist with a sticky-sweet pineapple glaze—perfect for turning a simple side into something special.

Ingredients:

• 2 ripe (yellow-black) plantains
• 1/4 cup pineapple juice
• 2 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces. Arrange in a single layer on the baking sheet.
3. In a small bowl, whisk together pineapple juice, honey, melted butter, cinnamon, and salt. Brush half the glaze over plantains.
4. Bake for 15 minutes, flip slices, then brush with remaining glaze. Bake another 10–12 minutes until edges are deep golden and glaze bubbles.

The double-glazing trick gives these plantains a glossy, candy-like finish while keeping the centers tender—almost like tropical banana foster!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Baked Plantain with Vanilla Ice Cream

Sweet, caramelized plantains meet creamy vanilla ice cream in this effortless dessert that feels indulgent yet surprisingly simple.

Ingredients:

• 2 ripe (black-skinned) plantains
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• Pinch of salt
• Vanilla ice cream, for serving

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces. Arrange in a single layer on the baking sheet.
3. Drizzle melted butter evenly over plantains. Sprinkle with 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt.
4. Bake for 20–25 minutes, flipping halfway, until plantains are deeply golden and caramelized at the edges.
5. Serve warm with scoops of vanilla ice cream.

The contrast of toasty, spiced plantains against cold, creamy ice cream is pure magic—no fancy techniques required!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Chili Lime Baked Plantain Slices

These chili lime baked plantain slices are the perfect sweet-spicy snack—crispy on the outside, tender inside, and packed with zesty flavor.

• 2 large ripe plantains (yellow with black spots)
• 2 tbsp olive oil
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh cilantro (for garnish)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces.
3. In a bowl, toss plantain slices with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp garlic powder until evenly coated.
4. Arrange slices in a single layer on the baking sheet. Bake for 20 minutes, flip, then bake another 10 minutes until golden and crisp at the edges.
5. Sprinkle with 1 tbsp chopped cilantro while warm.

The smoky chili and bright lime balance the plantains’ natural sweetness, while baking keeps them lighter than fried versions. Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Baked Plantain and Chicken Skewers

These skewers are a sweet-savory dream—juicy chicken paired with caramelized plantains, all baked to perfection with a smoky-spiced glaze.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 ripe (yellow-black) plantains, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1 tbsp lime juice

Instructions:

1. Prep: Preheat oven to 400°F. Soak wooden skewers in water for 10 minutes (to prevent burning).
2. Season: In a bowl, toss chicken and plantains with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Skewer: Thread chicken and plantains alternately onto skewers, leaving small gaps for even cooking.
4. Bake: Arrange skewers on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway.
5. Glaze: Whisk 2 tbsp honey and 1 tbsp lime juice. Brush over skewers and bake 5 more minutes until sticky and caramelized.

The magic here? The plantains soften into jammy pockets while the chicken stays tender, with the honey-lime glaze adding a glossy finish. Tip: For extra char, broil the skewers for 1–2 minutes at the end—just watch closely!

Baked Plantain Stuffed with Cheese

These baked plantains stuffed with melty cheese are a dreamy sweet-savory side dish—caramelized edges, gooey centers, and just 5 ingredients!

• 2 large ripe (yellow-black) plantains
• 1 tbsp melted butter
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 cup shredded Oaxaca or mozzarella cheese

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Peel plantains and slice each lengthwise (don’t cut all the way through—keep one side attached). Brush inside with 1 tbsp melted butter, then sprinkle with 1/4 tsp salt and 1/4 tsp cinnamon.
3. Stuff each plantain with 1/4 cup cheese, pressing gently to close. Bake for 20-25 minutes until plantains are tender and cheese bubbles.

The magic here? The plantains caramelize into almost dessert-like sweetness, while the cheese keeps it rich and savory. Serve with a squeeze of lime for contrast!

Tip: For extra crunch, broil for 1-2 minutes at the end—just watch closely!

Baked Plantain and Mango Salsa

Sweet, caramelized plantains meet bright, zesty mango salsa in this tropical-inspired side that’s perfect for summer BBQs or taco night.

Ingredients:

• 2 ripe but firm plantains, peeled and sliced into ½-inch rounds
• 1 large ripe mango, diced
• ¼ cup finely diced red onion
• 1 jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp ground cumin
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss plantains with 1 tbsp olive oil, ¼ tsp salt, ¼ tsp cumin, and ¼ tsp black pepper. Arrange in a single layer on a baking sheet.
2. Bake for 20–25 minutes, flipping halfway, until golden and tender.
3. Meanwhile, in a bowl, combine mango, red onion, jalapeño, cilantro, lime juice, remaining ¼ tsp salt, and ¼ tsp cumin. Gently toss.
4. Serve warm plantains topped with mango salsa.

The contrast of sticky-sweet plantains and tangy salsa is downright addictive—don’t be surprised if it steals the show!

Tip: For extra caramelization, broil the baked plantains for 1–2 minutes at the end (watch closely!).

Baked Plantain with Coconut Whipped Cream

Sweet, caramelized plantains meet dreamy coconut whipped cream in this tropical-inspired dessert that feels indulgent yet surprisingly simple.

Ingredients

• 2 ripe (black-spotted) plantains
• 2 tbsp melted coconut oil
• 1 tbsp honey
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 (13.5-oz) can full-fat coconut milk, chilled overnight
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Peel plantains and slice diagonally into 1/2-inch-thick pieces. Toss with 2 tbsp melted coconut oil, 1 tbsp honey, 1/4 tsp cinnamon, and 1/4 tsp salt until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 20–25 minutes, flipping halfway, until plantains are deeply golden and caramelized at the edges.
4. Meanwhile, make the whipped cream: Scoop the solidified coconut cream from the chilled can (discard the liquid). Whip with 1 tbsp powdered sugar and 1/2 tsp vanilla extract using a hand mixer until fluffy, about 2 minutes.
5. Serve warm plantains with dollops of coconut whipped cream.

The contrast of toasty, honey-kissed plantains against the cool, vanilla-specked cream is pure magic—no fancy techniques required.

Tip: For extra crunch, sprinkle toasted coconut flakes over the top before serving.

Baked Plantain and Avocado Salad

This vibrant salad combines caramelized baked plantains with creamy avocado for a sweet-savory bite that’s hearty enough to stand alone or pair with grilled proteins.

Ingredients:

• 2 ripe but firm plantains, peeled and sliced into ½-inch rounds
• 1 large avocado, diced
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp smoked paprika
• ½ tsp salt
• 2 cups baby arugula
• 1 tbsp lime juice
• ¼ cup crumbled queso fresco (optional)

Instructions:

1. Preheat oven to 400°F. Toss plantains with 1 tbsp olive oil, 1 tbsp honey, ½ tsp smoked paprika, and ½ tsp salt. Spread on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until golden and tender.
2. In a large bowl, gently toss arugula with remaining 1 tbsp olive oil and 1 tbsp lime juice.
3. Add baked plantains and diced avocado to the bowl. Sprinkle with queso fresco (if using) and serve warm.

The contrast of crispy-edged plantains against the cool, buttery avocado makes every forkful exciting. Bonus: It’s gluten-free and easily vegan without the cheese!

Tip: For extra crunch, sprinkle toasted pepitas over the salad just before serving.

Baked Plantain with Caramel Drizzle

Sweet, caramelized plantains get an extra touch of indulgence with a silky homemade drizzle—perfect for when you’re craving dessert without the fuss.

Ingredients:

• 2 ripe (black-skinned) plantains
• 2 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 400°F. Slice plantains diagonally into 1/2-inch-thick pieces.
2. Toss plantains with 2 tbsp melted butter, 1 tbsp brown sugar, and 1/4 tsp cinnamon. Arrange in a single layer on a parchment-lined baking sheet.
3. Bake for 20–25 minutes, flipping halfway, until deeply golden and tender.
4. Meanwhile, make the caramel: In a small saucepan over medium heat, melt 1/4 cup granulated sugar, swirling occasionally (don’t stir), until amber-colored, about 5 minutes. Carefully whisk in 1/4 cup heavy cream, 1/2 tsp vanilla, and a pinch of salt until smooth. Remove from heat.
5. Drizzle warm caramel over baked plantains and serve immediately.

The contrast of caramel’s richness against the plantains’ natural sweetness is downright addictive—especially when served warm.

Tip: For extra crunch, sprinkle with toasted chopped pecans before drizzling.

Baked Plantain and Shrimp Stir-Fry

Sweet caramelized plantains and juicy shrimp come together in this vibrant, tropical-inspired stir-fry—ready in under 30 minutes!

Ingredients

• 2 ripe plantains, peeled and sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 lb large shrimp, peeled and deveined
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Bake the plantains: Preheat oven to 400°F. Toss plantains with olive oil and 1/4 tsp salt on a baking sheet. Bake for 15 minutes, flipping halfway, until golden and tender.
2. Cook the shrimp: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, smoked paprika, remaining 1/4 tsp salt, and black pepper. Cook for 2–3 minutes per side until shrimp turn pink.
3. Combine: Gently fold baked plantains into the skillet. Drizzle with lime juice and sprinkle with cilantro. Toss lightly to combine.

The contrast of buttery shrimp and caramelized plantains—with a smoky paprika kick—makes this dish a weeknight winner. Tip: For extra crunch, sprinkle with toasted coconut flakes before serving.

Baked Plantain with Spicy Peanut Sauce

Sweet, caramelized plantains meet a creamy, fiery peanut sauce in this irresistible dish—perfect as a snack or side with bold flavor.

Ingredients:

• 2 ripe (yellow-black) plantains, sliced diagonally into 1/2-inch pieces
• 2 tbsp melted coconut oil
• 1/4 tsp salt
• 1/4 cup creamy peanut butter
• 2 tbsp warm water
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 400°F. Toss plantain slices with 2 tbsp melted coconut oil and 1/4 tsp salt. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake for 25 minutes, flipping halfway, until golden and tender at the edges.
3. Meanwhile, whisk together 1/4 cup peanut butter, 2 tbsp warm water, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1/2 tsp red pepper flakes, and 1 minced garlic clove until smooth.
4. Drizzle sauce over baked plantains or serve on the side for dipping.

The contrast of sticky-sweet plantains and the sauce’s salty-spicy kick makes this a crowd-pleaser with serious depth. Tip: For extra crunch, sprinkle chopped roasted peanuts on top!

Conclusion

With so many delicious ways to enjoy baked plantains, there’s something here for every craving! Whether you’re new to plantains or a longtime fan, we hope these recipes inspire your next kitchen adventure. Don’t forget to let us know which one you loved most—and share this roundup with fellow foodies on Pinterest. Happy baking!