Caramelized Coconut Plantain


Looking for an alternative to bananas? Perhaps a less sweet alternative... PLANTAINS may be the perfect choice! Ok, but how are plantains different from bananas?

  • plantains are typically cooked before eating (which changes their macronutrient profile)

  • higher percentage of starch and less of the sweet stuff

  •  they potato-like character to them

  •  they can be fried to a crisp and eaten like chips if sliced thinly

  • generally larger than a banana

I decided to use plantains in this dish because they are slightly less sweet & more neutral in flavour, which means I can dress them up with some wellth approved topping!

what you'll need: 

  • 1 plantain (or banana) 

  • 1-2 tsp coconut oil (or ghee)

  • 1 tbsp nut butter 

  • 1 tbsp pumpkin seeds

  • 1 tbsp unsweetened shredded coconut 

  • 1 tbsp cacao nibs

  • sprinkle of cinnamon 

the steps:

  1. Warm a cast iron skillet over medium high heat and melt the coconut oil. Slice the plantain down the centre and place flat side down in the skillet. Cook until the plantain becomes a golden brown and caramelized. The fruit will tenderize. Flip and repeat. 

  2. Remove from heat and plate. Drizzle with nut butter and arrange the toppings. 

  3. Serve warm! 


  • berries 
  • dark chocolate & coconut oil shell (it's drool worthy)
  • granola 
  • chopped dates
  • peanuts