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Sweet, chocolaty plantain.

Thank you Harris Teeter for bagging 4 extra-ripe plantains for $1; they were put to good use.

Only now do I realize this a revamped version of “Ants on a Log” – the kid-friendly celery stick filled with creamy peanut butter and dotted with ‘ants’, or raisins.  Never much of a fan of the celery I always licked mine clean and left the log alone.
But this easy dish is in a whole category on its own – the sweet starchy plantain pairs well with chocolate, honey and cinnamon.  Each bite ensures a melty, chocolate morsel, yet this is much lower in calories than the average pastry dessert, and certainly satisfies a sweet tooth.  More dessert for less.

Goodbye Unfortunately Baked Bananas – this Plantain was so much better.


  • 1 ripe plantain
  • 1 Tbsp honey or other liquid sweetener
  • 1 Tbsp vegan chocolate chips
  • 1 tsp cinnamon
  • Toppings of choice

Take your ripened plantain and place it on a microwave-safe plate:


Cut through the skin lengthwise on one side, and cut off the top and bottom to allow for expansion:

The cut should just go through the peel

Microwave on high for 2 minutes, then flip and microwave for another 2 minutes.  It should come out looking something like this:

Carefully remove the peel from the plantain, then make a semi-deep lengthwise cut down the middle – this will be your ‘boat’ to pile in the fillings.

Evenly drizzle the honey or other liquid sweetener down the center as well as chocolate chips.  Sprinkle on the cinnamon, and whatever else your heart desires.

*Note: This can definitely be done with a not-quite-ripe banana, but plantains hold up better in the microwave.