Healthy Baked Plantains

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It’s National Hispanic Heritage Month!

To honor the occasion, the Tampa Bay Bloggers will be co-hosting a Twitter Party with author Organic Melinda on Tuesday, October 15 at 9:00 pm EST.

LIVETwitterParty2

Since we will be discussing ways to make Latin healthy during the Twitter party, it prompted me to share my Healthy Baked Plantains recipe.

In any Cuban restaurant, plantains are THE side dish, however, plantains prepared in shortening or deep fried in lard would never be considered a healthy food.

Take them out of the deep fryer and like their bananas cousins, plantains are high in fiber and rich in potassium.  Plantains are also a great source of Vitamin A, beta-carotene, Vitamin B6 and calcium.  Plus when you prepare plantains with coconut oil instead of shortening, you add immune boosting properties and cholesterol lowering agents to this already good for you food.

When talking healthy food, plantains the superfood should be served as a side dish to every dinner.  Wait. Forget side dish!  This superfood should be the main course!

Serve them with a high-protein, high fiber food such as black beans and you have a plate full of superfood goodness.

Healthy Baked Plantains
Recipe Type: Easy
Cuisine: Vegan, Healthy, Side Dish
Author: Run DMT
Prep time:
Cook time:
Total time:
Serves: 4-6
A healthy alternative to a traditional Cuban comfort food side dish.
Ingredients
  • 2 Tbsp Puritan’s Pride Coconut Oil
  • 2 ripe plantains
  • Kosher salt (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare a baking sheet by brushing a light layer of coconut oil onto sheet.
  3. Peel and slice plantains into ¼ slices. Lay each slice onto greased baking sheet about a half inch apart. Lightly bush tops of plantains with additional coconut oil.
  4. Bake in oven for about 15-20 minutes or until golden brown.
  5. Using a spatula, gently remove plantains from baking sheet. Sprinkle with Kosher salt, if desired.

 

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About the author

Denise
From start to finish, Denise is Run DMT, a Tampa Bay homeschooling mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant adultish kids (ages 23, 19, 14). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon. I continue to train for a variety of races and even host annual 5K. In 2023, I became a certified group fitness instructor and teach P.E. in my homeschool co-op.

8 comments

  1. Crystal H says:

    I LOVE bananas, but I have never been a fan of plantains. Maybe I just haven’t had any great ones yet. Yours look good! I do have some coconut oil I am reviewing….maybe I will give these try. 🙂

    • Denise says:

      Picking ripe plantains definitely makes a difference. I am not a fan of green plantains. Strangely though, I like greenish-yellow bananas and not overly ripe bananas. Weird, huh?

  2. Stacey Merrill says:

    I’ve generally not been into plantains but this is intriguing – will have to give it a whirl.

    On the aside, have to chuckle at the meandering path of social media – feel like I kind of fell through the Run DMT rabbit-hole: Spotted this on twitter, which linked me to pinterest, which sent me here 🙂

  3. Haley says:

    My latino husband likes to make plantains all the time, but I tend to pass because I know they are not that good for me. I will have to suggest he use the coconut oil instead next time. Looks yummy.

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