Over medium heat, melt the butter. Add the plantain slices and about a Tablespoon of maple syrup.
Allow the slices to brown on one side, then flip. Swash the butter around to make sure all pieces are coated.
When they’re nice and fragrant and soft (I like them almost mushy brings out the flavor!), remove from heat and add the ¼ c of coconut milk.
Stir it all around and add to a food processor.
Pulse until you have a nice mashed consistency—not quite a puree. Lumps are good!
Combine the remaining ingredients into a thick batter, then add the plantain mixture.
Spread into an 8×8 inch pan and bake at 350 for 20-25 minutes, or until a knife inserted comes out clean.