1/4 cup brown sugar * packed
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil
Peel and cut the plantains into 1/2" coins or slices. Whisk together the maple syrup and vanilla extract. Add the plantains and brown sugar to a large bowl and gently toss to coat. In a large skillet, melt the coconut oil over medium heat. Once hot, add the plantains and evenly pour on the maple syrup mixture. Cook until browned and crisp on the bottoms, about 3-5 minutes. Be sure to watch them closely to prevent burning. Once browned, flip the plantains and cook an additional 2-4 minutes, again watching closely to prevent burning. Transfer to a bowl or plate and serve warm.