You know it's Fall when all it seems like anyone is talking about is pumpkin pie-spiced this or that. Don't get me wrong - I enjoy pumpkin spice a lot, but I don't need everything to have that flavor once October and November roll around.
I am not one for Paleo-ified cookies, cakes, and other pastries, but I LOVE making a truly Paleo dessert out of fruit. You can use either ripe (like, almost completely black ripe) plantains or bananas for this recipe. Use your own pre-made pumpkin pie spice mix, or make your own blend.
Printable recipe at the bottom of the post. Enjoy!
Ingredients:
- 2 very ripe plantains (with a LOT of black, and make sure they give slightly with pressure) or 2 ripe or overripe bananas
- 1 to 1-1/2 tsp pumpkin pie spice mix (recipe below, or use your own pre-mix)
- 2 Tbsp grass-fed butter (substitute coconut oil for a dairy-free version)
- 2 Tbsp dark rum (optional)
- Generous pinch of cayenne pepper (optional, but highly recommended!)
Pumpkin Pie Spice mix:
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Heat oven to 350F.
In a small saucepan, melt butter over low heat with the rum. Add pumpkin pie spice mix and stir to combine.
Peel plantains (not like peeling a banana at all! See my Maduros or Tostones recipes for more details). Cut off both tips with a knife and then make one or two slits in the peel down the length of the plantain. Remove peel with your fingers. If using bananas, peel them like normal.
Slice each plantain or banana in half lengthwise and place in a baking dish cut-side up.
Drizzle half of the sauce evenly over the fruit slices.
Bake covered for 20 minutes.
Carefully turn over each fruit slice (using 2 forks works well) and drizzle evenly with remaining sauce.
Return plantains to bake for an additional 15-20 minutes, uncovered. Bake bananas only for about an additional 5-10 minutes.
Serve and enjoy! Top with a dollop of fresh raw grass-fed cream or crème fraîche if you wish.
Pumpkin-Pie Spiced Baked Ripe Plantains or Bananas
Prep time: 5 minutes
Cook time: 25 - 40 minutes
Total time: 30 - 45 minutes
Yield: serves 2 - 4
Ingredients
- 2 very ripe plantains (with a LOT of black, and make sure they give slightly with pressure) or 2 ripe or overripe bananas
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 2 Tbsp grass-fed butter (or coconut oil for dairy-free)
- 2 Tbsp dark rum, like Myer's (optional)
- generous pinch ground cayenne pepper (optional, but highly recommended!)
Cooking Directions
- Heat oven to 350F.
- In a small saucepan, melt butter over low heat with the rum. Add pumpkin pie spice mix and stir to combine.
- Peel plantains (not like peeling a banana at all!) Cut off both tips with a knife and then make one or two slits in the peel down the length of the plantain. Remove peel with your fingers. If using bananas, peel them like normal.
- Slice each plantain or banana in half lengthwise and place in a baking dish cut-side up.
- Drizzle half of the sauce evenly over the fruit slices.
- Bake covered for 20 minutes.
- Carefully turn over each fruit slice (using 2 forks works well) and drizzle evenly with remaining sauce.
- Return plantains to bake for an additional 15-20 minutes, uncovered. Bake bananas only for about an additional 5-10 minutes.
- Serve and enjoy! Top with a dollop of fresh raw grass-fed cream or creme fraiche if you wish.
