this post was submitted on 23 Nov 2023
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Something Unexpectedly Cool Happens When You Use Banana Peel as an Ingredient (www.sciencealert.com)
submitted 11 months ago by throws_lemy@lemmy.nz to c/science@beehaw.org
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[–] sqgl@beehaw.org 11 points 11 months ago (1 children)

That much sugar makes anything taste good though. May as well blend lawn clippings.

[–] lvxferre@lemmy.ml 5 points 11 months ago* (last edited 11 months ago) (2 children)

It sounds like a lot but it's roughly the same weight in banana peels and sugar, it's typical for this sort of jam. For reference: you could sub the peels for the same weight in strawberries, and the recipe still works.

EDIT: it is by no means something healthy to eat in large quantities. It's a caloric bomb, just like any jam. But it works great as a bread spread, the banana peels won't go to waste, and it packs a lot of potassium too. (Most potassium from bananas is in the peel, not in the flesh.)

I also have a banana cake recipe if anyone is interested. It uses the whole banana but you can tweak it to use just the peels.

[–] sqgl@beehaw.org 5 points 11 months ago

Sorry, i forgot it was jam.

[–] MonsterHighStan@kbin.social 3 points 11 months ago (1 children)

I'm interested in a banana bread recipe that uses the peels too! I'd honestly never heard of cooking with banana peels before

[–] lvxferre@lemmy.ml 4 points 11 months ago* (last edited 11 months ago)

Sorry for the late reply.

  • 4 bananas, including the peels
  • 2 cups of sugar
  • 1/2 cup of veg oil
  • 3 eggs
  • 3 cups of breadcrumbs*
  • 1 Tbsp of baking powder
  • [optional] 1 cup of chocolate chips
  • cinnamon and sugar (for sprinkling)
  1. Blend together the bananas, sugar, veg oil and eggs, until you get a homogeneous dough. Transfer to a bowl.
  2. Add breadcrumbs and baking powder to the dough, and mix it by hand for a few minutes.
  3. Transfer the dough to a greased and floured cake pan. If using chocolate chips: add half of the dough to the pan, then the chips, then the other half.
  4. Bake it at 180°C, for roughly 20min**.
  5. Take it off the pan still hot, and sprinkle cinnamon and sugar.

*the recipe itself doesn't use flour, only breadcrumbs. Use preferably light-coloured ones.

**don't trust the time alone, as it varies a bit (I think that it has to do with the bananas); pierce the cake with a wooden toothpick and check if it comes off clean.