National Dish St Lucia: Baked Plantain with Cinnamon (Recipe)
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Few things capture the warmth of the Caribbean quite like Baked Plantain with Cinnamon. Ripe plantains turn soft and caramelised in the oven, while a dusting of fragrant spice draws out their natural sweetness. The recipe is refreshingly simple, needs only a handful of store-cupboard staples, and happens to be vegan, gluten-free and lactose-free. Serve it as a snack, a pudding or a side to something savoury — it never lasts long on the table.
About Baked Plantain with Cinnamon
Baked plantain with cinnamon is a traditional dish that captures the flavours of the Caribbean perfectly. Using ripe plantains — the larger, starchier cousins of the banana — gives the dish a lovely soft texture and a gentle sweetness that the cinnamon lifts even further. It is often served as a snack or a side and goes beautifully alongside hearty savoury plates such as Stewed Chicken. That interplay of sweet and savoury is what makes it such a treat.
Ingredients (serves 1–2)
- 2 ripe plantains
- 2 tablespoons ground cinnamon
- 2 tablespoons cane sugar (or to taste)
- 1 pinch of salt
- 1 tablespoon vegetable oil
Shopping for the ingredients
Making baked plantain with cinnamon starts with picking up the right ingredients. Ripe plantains are stocked by most supermarkets and by Caribbean, African and Asian grocers. Look for skins that are deep yellow through to black — that is when the fruit is at its sweetest. Cinnamon and cane sugar are easy to find as well, and both are worth keeping in the cupboard given how widely they are used.
Preparing the dish
Before you start cooking, it pays to get everything ready. Peel the plantains and cut them into evenly sized slices so they bake at the same rate. In a bowl, mix the cinnamon, the cane sugar and a pinch of salt — the salt is what makes the sweetness sing. Remember to preheat the oven while you carry on with the rest of the preparation.
Step-by-step instructions
- Preheat the oven to 200 °C.
- Peel the plantains and cut them into thick slices.
- Toss the slices in a bowl with the vegetable oil, cinnamon, cane sugar and salt.
- Spread the mixture evenly over a baking tray, making sure the slices do not overlap.
- Bake in the preheated oven for about 20–25 minutes, until golden brown and crisp at the edges.
Gluten-free / lactose-free version
One of the great advantages of baked plantain with cinnamon is that the dish is naturally gluten-free and lactose-free. Every ingredient is plant-based, so anyone with an intolerance can tuck in without a second thought. That makes it an excellent choice for gatherings, where it will suit a wide range of guests. Enjoy this delicious side with a completely clear conscience.
Tips for vegans and vegetarians
Baked plantain with cinnamon is already vegan, which makes it an ideal fit for plant-based eating. Just check that your cane sugar has not been refined using bone char, so that it meets vegan standards. Beyond that, the recipe adapts easily — add spices such as nutmeg or cloves to shift the flavour in a new direction. It is a side dish that will win over any plant-based eater.
More tips and tricks
A few pointers go a long way here. Cut the plantains to an even thickness so they cook uniformly, and give them room on the tray rather than crowding them. A squeeze of lime juice or a drizzle of maple syrup just before serving adds welcome depth, and it is worth trying different vegetable oils — coconut oil in particular brings its own aroma. Do not be afraid to experiment.
Adapting the recipe to your taste
Baked plantain with cinnamon is simple to tailor to your own preferences. If you like a bit of heat, a pinch of cayenne pepper adds an unexpected but very welcome kick. You can dial the sweetness up or down by adjusting the cane sugar, or swap in an alternative such as agave syrup. Let your imagination run and play with different flavour combinations.
Ingredient substitutions
If you cannot get hold of plantains, other naturally sweet, starchy vegetables such as squash or carrots work well — the same principle behind a comforting Sweet Potato Pie. The cinnamon can likewise be replaced with ginger or vanilla for an entirely different character. Be inventive and see which combinations you and your guests enjoy most; experimenting often leads to happy discoveries.
Drink pairing ideas
Plenty of drinks pair beautifully with baked plantain and cinnamon. A Tropical Fruit Smoothie or a chilled glass of Coconut Water complements those Caribbean flavours perfectly. For anyone who fancies something stronger, a rum cocktail with plenty of fresh citrus is a natural match. These pairings delight the palate and dial the island atmosphere up another notch.
Serving and presentation ideas
Baked plantain with cinnamon can be presented in all sorts of appealing ways. Serve it on a brightly coloured plate, garnished with fresh herbs or edible flowers to bring life to the table. A few pieces of fresh tropical fruit on the side provide a lovely contrast as well as extra flavour, rounding out the whole picture. Once again, let your creativity lead the way.
A bit of history
Baked plantain with cinnamon has its roots in Caribbean cooking and reflects the many cultures that have shaped the region. Plantains are a staple across the tropics and have been prepared in countless forms over the centuries, from boiled and mashed to fried into crisp Plantain Chips. Cinnamon, meanwhile, is a spice long associated with the islands and valued for its health benefits. The pairing of the two is a fine example of St Lucian cuisine — impressive in its simplicity as much as in its flavour.
More recipe ideas
Summary: Baked Plantain with Cinnamon
Baked plantain with cinnamon is a simple, delicious side that brings the taste of the Caribbean straight to your table. With just a few ingredients and a fuss-free method, you can put together something that delights friends and family alike. Whether you serve it as a snack or alongside a hearty savoury dish, the combination of sweet plantain and warming cinnamon is irresistible. Give the recipe a go and add a little island flair to your cooking repertoire.
