Sweet Fried Plantains

Growing up, fried plantains meant one thing: deep-fried in whatever oil was on hand, coated in a mountain of white sugar, and eaten as an occasional treat because that’s just how they were made. I love that nostalgic flavor, but somewhere along the way I started wondering if I could get that same golden, caramelized bite without the heavy oil and refined sugar overload.

Turns out, you absolutely can. This version swaps deep-frying for a quick pan-fry in unrefined coconut oil, and trades white sugar for coconut sugar and a little cinnamon, which actually makes the caramelization taste even richer. The plantains still get that perfectly golden, slightly crisp edge with a soft, sweet center — just made with real, simple ingredients I feel good about serving my family.

Ingredients You’ll Need

• Plantains: Look for plantains with plenty of black spotting on the peel — they’ll be sweeter and caramelize beautifully when fried.
• Coconut Oil: I always reach for unrefined, cold-pressed coconut oil here. It has a high smoke point, so it holds up beautifully to pan-frying without breaking down, and it adds a subtle coconut flavor that pairs naturally with the plantain’s sweetness.
• Coconut Sugar: This is what takes the caramelization over the top. Coconut sugar has a deep, almost caramel-like flavor compared to white sugar, and it dissolves into the hot oil to form that sticky, golden coating on each slice.
• Sea Salt: A small pinch goes a long way. Sea salt balances out all that natural sweetness so the plantains don’t taste one-note, and it helps the cinnamon and coconut sugar flavors stand out more.
• Cinnamon: Cinnamon adds warmth and depth without competing with the plantain’s natural sweetness. It’s what makes these smell like a treat while they’re still in the pan.

How to Fry Plantains

You may not have cooked with this banana-like fruit before yet this recipe is super simple + quick! Get a decadent dessert or side dish in less than 15 minutes:

1. Heat a large skillet over medium-high heat.
2. Peel two ripe plantains by cutting off both ends, then cutting a slit down the side of each plantain to open the peel. I know these look like bananas, however they def don’t peel like bananas!
3. Cut the peeled fruit into 1/4-inch thick diagonal slices. Cutting them diagonally may sound frivolous, yet it has a purpose! You want as wide a surface area as possible to caramelize, and the diagonal slices provide a bigger surface area to fry.
4. Add coconut sugar, cinnamon, and salt to a bowl and mix. Then toss the plantain slices in the mixture to coat thoroughly.
5. Add coconut oil to the heated pan and once the oil has melted (before it starts smoking!) add as many coated fruit slices as will fit in a single layer to the pan.
6. Cook 3-4 minutes per side, until each piece is caramelized and brown.

I like serving these fried sweet plantains with a dollop of coconut whipped cream or cashew cream mixed with maple syrup.

Want more better-for-you treats? These plantains pair well with a few other favorites from the blog. My Gluten-Free Brownies hit that same rich, fudgy craving with real ingredients, my Vegan Peanut Butter Cookies are just as fast to whip up in one bowl, and my Healthy Zucchini Bread is a great make-ahead option when you want something a little more breakfast-friendly but still sweet.