In Memory Of Karen Nicole Smith, 1972 - 2016

Cinnamon And Brown Sugar Plantains.


I have a weakness for plantain, which means I can’t walk by the display at the grocery store and not put some in the shopping cart. A lot of times they go bad on the counter and I know this… but I just can’t help myself.  Yet again I had some on the counter in the kitchen calling out to me (or was that Caron saying “are you going to use these or let them go bad again?”) so rather than fry them as I would normally, I decided to be a bit creative.

With the addition of the spices and sugar this could easily be considered a dessert, or used as a topping for some good coconut ice cream, but I much prefer it as a side to my rice dishes and the leftover I made sandwiches with. Toasted bread with a thin layer of butter and a few slices of this wonderful cinnamon plantain slices.

You’ll Need…

3 medium ripe plantains
2 tablespoon golden brown sugar
1/2 teaspoon cinnamon
pinch grated nutmeg
pinch salt
2 tablespoon olive oil (for brushing)

Recipe Edit Notes. In the video I posted below I failed to mention a few things. The plantains I used would have been better if they were a bit riper and I think it would be much tastier if you gave them a good brushing of melted butter. The butter would allow the brown sugar to caramelize and form a lovely coating on the finished slices of plantain.


Start by trimming off the ends of the ripe plantains and discard. Then cut in half length-wise and peel off the skin (see the video below to see how I did it).  You will now have two pieces of peeled plantain… slice off (lengthwise) a piece about 1/4 inch. Now use this sliced surface to sit on your cutting board to make slicing the rest of the plantain easier. Slice 1/4 inch pieces and set aside.

Mix together the cinnamon, pinch of nutmeg, salt and brown sugar until it’s completely blended.

Line a baking sheet with aluminum foil (makes clean-up easier) and brush it with oil to coat the surface. Now place the slices of ripe plantain on top, brush with the olive oil and sprinkle (generously) the spice mixture we just made, evenly on each piece of plantain. (See my note above about using butter)

Place in the middle rack of a preheated 400 F oven and bake for 40-45 minutes. After 30 minutes check to see how it’s doing.. if you find that it’s golden and a nice caramel coat has formed, you may want to remove it from the oven early. I say this because I know that no 2 oven are the same when it comes to controlled temperatures.

The lovely scent of cinnamon and nutmeg should be present in your kitchen and you’ll be tempted to eat a slice or two as soon as it comes out of the oven… be careful as it will be very hot.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

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  1. Marva D'Arceuil
    August 25, 2021 / 5:47 pm

    I’ve done this before but without the nutmeg and sugar as I never thought to add sugar as the plantains are already sweet. Will Def try with the additional ingredients.

  2. Phylicia
    April 1, 2019 / 6:46 am

    I’ll definitely try this recipe but without the sugar since I’m trying to
    cut back on my sugar intake

  3. Jackie.
    February 10, 2019 / 11:43 am

    Hi Chris, thought I might have a go at this recipe. What I would like to know is, 1) can I make this ahead and 2) can it be eaten cold ? Thanks. Jackie.

  4. Danielle
    April 30, 2018 / 7:42 pm

    Looking good but must be very fattening!

  5. Kerwin Simon
    January 2, 2018 / 12:18 pm

    Please enter me in the 6 1/2 pure Koarachi2 knife contest. Hope I win.

  6. Merle
    October 16, 2017 / 10:25 am

    Chris could you add my name for the knife contest. Merle Boodoo

    I love plantain I’m going to give it a try. I always enjoy your recipes, I check my emails every day to see what you have.

  7. darnell slater
    July 16, 2017 / 5:48 pm

    always a …pleasure to see the videos on great food from you chrs always on poin……..enter my nameinto the contest please bless up

  8. kerryl-lyn
    August 22, 2016 / 2:09 pm

    Just put this in the oven, I melted the butter and mixed the spices and sugar together before putting it in the tray to bake. My house smells heavenly at this moment

  9. Crystal Douglas
    July 8, 2015 / 3:16 pm

    hi CHRIS!!! i would lovveee to enter the competition!!!

    crystal Douglas/ Guyana

  10. Jen
    June 13, 2015 / 7:21 pm

    I modified your recipe slightly so I could fry it and have it ready in a few minutes. It was so good that there wasn’t any left over! Thank you!

  11. Birdie
    January 22, 2015 / 4:59 pm

    I will be making this soon. I did something similar before but I fried it and it was good so I can’t wait to try the bake ones. I also had use a little vanilla extract.

  12. Cheryl T
    December 10, 2014 / 7:30 pm

    I tried your plantain recipe and I am going to make them again tonight. They are delicious and easy to make. I substituted turbinado sugar for the regular white sugar. I also added a quarter teaspoon of allspice. I enjoy your website and look forward to making many of the recipes. Keep up the good work.

  13. November 28, 2014 / 3:34 pm

    Thank You My Friend, being from Barbados and living in canada For The Past 36 years, Its always great to get caribbean Dishes ,Thanks,Your Plantains Was Great,Me And My Friends In The Band Had A Good Time With some Eggs. and Milo.Have A Great Holiday From Us To You.

  14. MKB
    November 11, 2014 / 8:29 pm

    LOVED these … my plantains tasted like cinnamon rolls. Thanks for posting!

  15. Roselia magloire
    September 2, 2014 / 6:24 pm

    Will be try this omg i’m excited

  16. Lincoln
    August 2, 2014 / 7:36 pm

    As usual great recipe will try soon..
    You keep strong

  17. judy
    January 12, 2014 / 11:26 am

    My grocery store was out of bananas. So instead I purchased green baby bananas. I’ve had them for two weeks and they have turned a little brown but they are still bright green. I opened one and it had a weird texture and I had to cut it open. I think it might be a plantain.Either way I will be trying this! Yum!

    • janalle
      February 25, 2015 / 10:02 am

      i will try this recipe hopefully sunday for lunch it look really good i nornally fried the plantian but i will this way for sure

  18. Joy
    June 20, 2013 / 12:58 pm

    love plantains. had it done like this at a friend's but she also added orange juice and wine to the recipe.
    going to try it this way. Thank you

  19. Ananta
    April 21, 2013 / 11:57 am

    Plantains were a success and it didn't stick to the parchment paper 🙂 everyone cleaned their plates…wish I made more!

  20. Ananta
    April 21, 2013 / 3:51 am

    I'm going to make this today for Sunday lunch, to go with some fish we caught yesterday. I'll bake them on parchment…nothing ever sticks to that!

  21. Esther Charles
    March 31, 2013 / 12:35 am

    I will try this recipe…it look enticing.

  22. Sharnell Myers
    February 25, 2013 / 3:55 am

    This recipe is excellent! I had this last night and it was really delicious! Thank you so much for sharing and I look forward to some more recipes.

  23. Brian
    November 11, 2012 / 5:39 am

    This looks delicious, I will try this as a side dish for my Sunday lunch

  24. Velma
    October 3, 2012 / 6:41 pm

    Hi Chris,
    I use a similar recipe but it calls for the sliced plantains with a mixture of 1/2 cup orange juice, 2 tbsp honey, 2 tsp orange rind and 1/2 teasp. salt. Bake for 15 – 20 minutes.

    Other times i just sprinkle ONLY some cinnamon and the .orange juice and bake for 15 – 20 minutes

  25. Michael
    October 3, 2012 / 5:26 pm

    i am going to make them tonight thank so much

  26. Wendy
    September 14, 2012 / 12:24 pm

    Cannot wait to try this. I love fry plantains but I am trying to find healthier versions. Cannot wait. Thanks Chris.

  27. Katherina
    August 10, 2012 / 1:29 pm

    Hey Chris! This recipe looks really good. I will conciser making these for my grandfathers birthday bash tomorrow. keep up the good work!!!

  28. michele Thompson
    July 9, 2012 / 9:37 pm

    Hi Chris,
    I tried this recipe the taste was fantastic but I had one problem – the plantains stuck to the foil. I guess that I probably left it too long in the oven. I tried it both ways – with the butter and without the butter – I think the next time I will bake it in a glass dish.

    • Jamison
      July 31, 2012 / 1:08 pm

      Believe me you didn't leave it in the oven too long, I have tried this recipe more than once and the plantain sticks to the foil no matter how long it is left. Next time I will try a glass dish like you mentioned and also I will try taking it out halfway through the time, turning over the plantain and brushing etc.

  29. June 26, 2012 / 4:52 pm

    We've just eaten two VERY ripe plantains prepared the way you suggest (except that in our old fashioned, thermometer-less, very English AGA cooker it took less than half the time to bake) and they were absolutely delicious. I think the butter brushing was essential, though I knew it would make them quite filling. So for that needed bit of a lift and one that would be in keeping with its Caribbean background, just as I slide them into the oven I sprinkled some Angostura over the lot. Boy, we had a lift! All I need now is a glass of Venezuelan rum. Chris, thank you so much.

  30. Mike
    June 24, 2012 / 7:42 pm

    Hi Chris,
    I tried your recipe, because I love Plantains, but hate cooking in all that oil. I thought that 40 minutes was too long for the cooking time. The sugars crystallized on the bottom and turned to hard candy. They tasted good, but they were a little dry, and crunchy on the bottom. 20-30 minutes might have been better. I also wondered if tenting them with foil after 15 minutes or so might keep them a little more moist.

  31. sms
    June 13, 2012 / 3:38 pm

    hi Chris, going to try this recipe and use it with cinannon bread. i fried plantins and used it with cinnamon bread and it was so good. The loaf of bread was gone, in one go. so will definately try your style. will let you know

  32. Jamison
    June 10, 2012 / 10:21 am

    I tried this recipe and the plantain stuck down to the foil. It was difficult to even remove the plaintain and the side facing the foil was black. I applied oil to the foil paper like the recipe said but why does it stick? Am i doin something wrong? Is it the foil? the oil i used to grease the sheet?

  33. Charmaine
    April 29, 2012 / 3:18 pm

    Hi Chris, thanks for that recipe I love plantain i will surely try this one we have lots of plantain in D/A that looks very nice, i always do the fry & boil so i will supprise my family with that 1.

  34. James
    April 19, 2012 / 7:56 am

    Hi Chris, I tried this recipe but the plantain seemed dry or chalky. The topping was delicious but it seemed like perhaps I got plantains that was not yet ripe enough for this recipe. You think that was the issue or could I have done something else wrong?

    • May 23, 2012 / 9:06 am

      James, you need to use the very ripe plantains, it makes a better baked plantain.. The riper the better. Look for the ones almost turning black..Once it's baked it firms up.

  35. David
    April 6, 2012 / 12:37 pm

    Real nice. My sis pass on your site. today Igo try the plantain in the oven. Want that knife, pick me !

  36. jennifer
    March 19, 2012 / 4:51 pm

    I LOVE this recipe I just made it today for the first time . I will be making more soon . THANKS

  37. Margaret
    March 3, 2012 / 2:21 pm

    I want to enter your contest for the cooking knife. I was taken back at this colorful dish and I am trying it today for the first time. The smells of spices and taste was out of this world! Great …

  38. Sereka
    February 25, 2012 / 11:44 am

    This sounds real good. I can taste it already! Thanks Chris

    February 25, 2012 / 9:51 am

    This recipe sounds like a winner,I must try it.

  40. elizabeth paul
    February 22, 2012 / 2:59 pm

    cant wait to try your recipes

  41. February 6, 2012 / 5:45 pm

    I love plantains, I have made mines without the oil or the butter, just use orange or pineappple juice instead, it's delicious!!

  42. salisha
    January 31, 2012 / 11:57 am

    i' jus a plantin lover when i making egg plant choker and roti i will make fri plantins and it taste lovely i jus love plantin

  43. Shri
    January 27, 2012 / 12:33 pm

    We use plantains in similar ways: steam/ stew them in Indian Jaggery.

  44. sandra
    January 20, 2012 / 7:35 pm

    trust me i will be trying those cinnamon plantian very soon cant wait .thanks for sharing .keep up the good work.

  45. Marjorie
    January 18, 2012 / 11:02 am

    I am the same when it comes to plantian, cant pass them no where. I love plantains(green or ripe), mangoes and avocado. Have such a weakness for those. My mum in law puts rum and brown sugar on fried ripe plantain and torches it, calls it banane flamboe, its really nice but i prefer to stick to mine fried and eaten with eggs or fish. Will test your recipe out soon.

  46. Michelle
    January 16, 2012 / 8:42 am

    looks great. Going to try it this week. What can I serve it with?

  47. January 13, 2012 / 4:58 pm

    Wow, this looks really good! I usually just fry mine, your recipe is somewhat healthier…

  48. mikki
    January 11, 2012 / 7:50 pm

    We had baked plantains at a restaurant in Tampa Fl. and I have been wanting a recipe for baked plantains ever since!
    Thanks for posting the recipe!!
    Can't wait to try them…..

  49. vivian leps
    January 11, 2012 / 7:20 pm

    I had this in Trinidad this Christmas and totally fell in love, Awesome Chris keep up the good work and those wonderful recipes.

  50. Jay
    January 11, 2012 / 7:19 pm

    The cinnamon and brown sugar plantains look really tasty. I wish I still had the plantains that I ate this morning to try them right now, but I guess I will have to wait and try them another time.

    January 11, 2012 / 7:10 pm

    I will try it, an voice my opion later

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