2 ripe plantains (dark yellow and yield slightly to touch)
2 teaspoons of coconut oil (or butter or margarine)
ground cinnamon to taste
Peel plantains, slice length-wise and cut long pieces in half. In a hot skillet, melt oil until it browns slightly. Add plantains to skillet and turn when slightly brown (2-3 minutes) on each side. Sprinkle with cinnamon and serve. Can hold in warm oven up to 20 minutes before serving.