Fried Plantains with Cinnamon


This one couldn’t be much easier!

Plantains are the larger, starchier relatives of bananas and can be eaten at any stage of ripeness…however, if they’re unripe, they’ll be very starchy like a potato and need to be cooked (boiled, fried, grilled, etc). In other words, don’t expect them to be sweet! If you’re willing to be patient and wait, plantains will eventually ripen and take on a sweeter flavor. The plantains I used had been sitting on my kitchen counter for almost 2 weeks. This is a very simple preparation but one that’s incredibly tasty.

Prep time: 2 min     Cook time: 5 min    Makes: 1 serving


  • 1 ripe plantain
  • 1 tbsp ghee or coconut oil
  • Cinnamon
  • Sea salt



  1. Peel the plantain and slice into 1/4″ rounds. I like to cut mine on the bias (diagonal).
  2. Heat a non-stick skillet over medium-high and add the ghee or coconut oil. Fry the plantains until golden brown, 2-3 minutes each side. Be careful because they’ll burn easily.
  3. Remove from the heat and dust with cinnamon and a sprinkle of sea salt.
  4. Easy peasy.

6 thoughts on “Fried Plantains with Cinnamon

  1. We keep our plantains until all the skin is black, then they are not as stiff. However, the softness lets us smoosh down each slice so we can fry them again. In other words, they get fried twice and caramelize on the outside. This makes them sweeter.

  2. Pingback: Kettlebell Kitchen - Paleo. Delivered.

  3. Pingback: Paleo Memorial Day Menu | Stupid Easy Paleo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s