Banana skins make up about 30% of a banana! Stop throwing away this nutritious, delicious part of the banana and use it to make vegan 'pulled pork'! It's incredibly quick and easy, you'll have dinner on the table in 20 minutes and be eating with a grin as you groove one step closer towards that sustainable life you are building #liveyourvalues
Can I really eat banana skin?
Yes! Not only are banana skins edible, they are also good for you! Banana peels are high in vitamin B6 and B12, potassium, magnesium and fibre. People around the world have been eating banana skins for thousands of years - it's just not as common in the Western world
You can eat banana skins raw, but cooking them breaks down the skins fibres and makes them easier to chew and digest. Banana peels can be fried, baked or even boiled.
Try out this vegan 'pulled pork' recipe made from banana skins, trust us, you won't be disappointed. We used our Thermomix to make this recipe, but you can just as easily make it in a frying pan - I've included the conventional instructions here.
20g olive oil
1 onion, cut into slices
1 t paprika
1/2 t chilli powder
1/2 t garlic powder
1/8 t ground cumin
2 bananas (peel only, prepared as below)
30g barbecue sauce
- Add oil, onion and spices into a frying pan and sauté on a medium heat until the onion is soft.
- Prepare your banana skins while the onion is cooking:
- Wash the bananas, peel and remove banana flesh.
- Trim off the tip and stalk of the banana peels.
- Use a spoon to scrape off any soft white flesh from the inside of the banana peel. Add this and the trimmings to your compost bin.
- Then, use a fork to run along the the length of the banana peels to cut them into strips.
- Finally, with a knife, cut the banana peel strips into 3-4cm long pieces.
- Add the prepared banana peels to your onion and spice mix. Sauté on a medium heat until tender, approximately 5-10 minutes.
- Add the barbecue sauce and cook for a further 2 minutes.
- Serve in your favourite burger bun with your favourite toppings. We grilled cheese on our bun, added aioli and lettuce.