Plantain Buns (Paleo)

This recipe was inspired by my love of tostones and a need to switch it up from the “sweet potato bun”.  Simple and flavorful, these plantain buns act as the perfect vessel for burgers, egg “sandwiches”, or anything your heart desires.  I love making a batch of these and reheating them during the week on the stove.  I found this allows their crunch and crispness to return after being stored in the fridge.


  • 4 large green plantains
  • 2 eggs
  • ¼ cup ghee, melted
  • 1.5 tsp salt
  • Avocado oil


  • In a large saucepan, bring water to a boil.
  • Line a baking sheet with parchment paper and drizzle with avocado oil.  Preheat oven to 400 degrees.
  • Wash plantains, cut ends off, and cut in half, leaving the skin on.
  • Place plantains into boiling water (skin on).
  • Let boil about 10 minutes or until soft. *
  • Drain plantains, peel and cut into chunks.
  • Add plantains to a large food processor.
  • Add eggs, melted ghee and salt.
  • Pulse until smooth**
  • Using a large spoon or ¼ measuring cup create little patties and space them out on baking sheet.
  • Once on baking sheet, drizzle with avocado oil
  • Bake for 20 or until they have begun to set and crisp.  Flip halfway through***


*I pierce the plantains with a fork to see if they are soft.

** Add a splash of water of batter becomes too thick.  Not too much or the batter becomes sticky.

*** I added quick sprinkle of salt after I flipped them.

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