Naturally Sweet Ripe Plantains Recipe

Naturally Sweet Ripe Plantains Recipe


There is nothing like the taste of sweet ripe plantains pan-fried in rich and fragrant coconut oil. When ripe plantains drop into a bath of hot oil, they become sweet, slightly tangy, chewy, and develop an irresistible crust from the caramelized sugars. They need nothing more than a dusting of unrefined sea salt before serving.

This is real food at its best. These banana cousins are easy to store, prepare, and are surprisingly nutrient-dense. They’re high in fiber, vitamin C, beta-carotene (precursor to vitamin A), vitamin B6, and potassium and are a good source of folate (the natural form of folic acid). (1)

Green, or unripe, plantains have a higher starch content and are usually made into chips, mashed, boiled, or fried like potatoes, but this fruit is a special treat when the sugars are allowed to fully ripen. It’s positively decadent.

Pick up a few and indulge your adrenals.


Naturally Sweet Ripe Plantains

Yield: 3-4 servings

Naturally Sweet Ripe Plantains


  • 2 fully ripe plantains (my rule of thumb is when at least 1/3 of the peel is black)
  • 1/4 cup unrefined or expeller-pressed coconut oil, more if needed
  • unrefined salt for dusting


  1. Cut the ends off of each plantain and run knife along the length, cutting through the front and back side of each peel.
  2. Pull peel back and unwrap each plantain.
  3. Cut plantain into 1/2 inch coins.
  4. Preheat pan or skillet on medium heat with 1-3 tablespoons of coconut oil, enough to cover bottom of pan.
  5. Gently flatten coins to about 1/8 inch. I'm hi-tech and use the bottom of a glass.
  6. Saute on each side until edges are golden brown. Turn heat down slightly if plantains are browning too quickly.
  7. Flip and cook until other side is golden.
  8. Note: Add enough coconut oil to re-coat bottom of pan and allow it to heat before beginning next batch.
  9. Sprinkle warm plantains with unrefined salt.
  10. Enjoy plain or add them to rice for a light yet satisfying meal.



Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.

When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.

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