We’re talking plantains today. You know, the XL banana looking things. You probably see them every time you’re at the store but always pass them by.
Plantains and bananas are similar but have many differences. To start, plantains have a much higher starch content than bananas and are lower in natural sugars. You want to let plantains fully brown and even start to blacken before using them to let more of their sweetness come through and for a more tender texture. Plantains can easily go sweet or savory and are also heartier than bananas. They’re most commonly cooked before serving and not eaten raw, although you can eat them straight from the peel if you choose.
If you’ve never had plantains before but you like bananas I can almost guarantee you’ll be a fan. And if you’re not a banana lover you may still wan to give these a chance.
Today we’re going to caramelize them on the grill with a little bit of cinnamon, sugar, and coconut oil. They’re the perfect breakfast treat or base to a huge scoop of ice cream. Or maybe layered in an ice cream parfait. Uhhh, yeah.
They are a cinch to prepare and take just minutes before they’re grilled to caramelized perfection.
Serve with a pinch of large flaked sea salt and you’re all set!
Or maybe a chocolate drizzle.
Or smear of almond butter.
Or fresh berries.
Or all of the above.
Sweet Cinnamon Grilled Plantains
gluten-free, vegan // yields 3-4 side dish servings
- 2 plantains
- 2 tablespoons melted unrefined coconut oil
- muscovado sugar, or brown sugar
- large flaked sea salt
*Be sure your plantains are almost fully browned/blackened before using.
Preheat your grill to 350* F.
Trim about 1-2 inches inch off the ends of the plantains [they can get too soft] and peel. Cut into 1-inch slices and place on a large baking sheet. Brush oil over each slice and sprinkle with the sugar and a shake of cinnamon. Flip and repeat. With a fork gently press down on each plantain slice to about 1/4-1/2-inch thickness. Do not flatten completely. Refer to photo 3.
Grease your grill grates with more melted coconut or other oil. Place each plantain on the grill with a metal spatula and grill for about 3 minutes until golden brown and caramelized. Flip and repeat on the other side. Remove, top with sea salt [optional], and serve immediately.
I highly recommend serving these with this vegan peach ice cream!
I think these are going to be a new staple around here after realizing how easy they are to cook on the grill.