Supplies
- 3 ripe banana peels
- 2 tbsp neutral oil
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/4 tsp liquid smoke (optional)
Steps
- Preheat the oven to 140*C.
- Cut the banana peel into thick strips, discarding both black ends. Use a spoon to scrape the fibrous insides of the banana away, so you’re left with just the thin skin.
- Preheat the oil in a medium sized frying pan and fry for 2-3 minutes on each side until blistered and golden brown.
- Toss the banana peels in the maple syrup, brown sugar & smoked paprika in the pan, and allow to bubble up, then place on a parchment or foil lined baking tray.
- Bake for 5-10 minutes until crisp and deeply golden.
Supplies
- 3 ripe banana peels
- 2 tbsp olive oil
- 1 brown onion, thinly sliced
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 3 tbsp barbecue sauce
Steps
- Use a spoon to scrape the fibrous insides of the banana peel away, and discard, leaving only the skins. Use a fork to ‘pull’ the banana peel into small strips, and then use a knife to roughly chop – leaving some long strands.
- Add the olive oil to a medium sized frying pan. Add the onion and cook until soft, translucent and beginning to brown. Add the garlic and cook for a further minute until fragrant.
- Add the banana peel, smoked paprika and cumin and stir fry for 2 minutes. Then add 200 millilitres water and allow the mixture to cook for approximately 10 minutes until all of the liquid has evaporated and the banana peels are tender.
- Add the barbecue sauce, season to taste, and serve.
Supplies
- 1 tbsp neutral oil
- 1 onion, finely diced
- 3 banana peels, underripe or green, fibres scraped off, finely diced, ends discarded
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground ginger
- 2 tbsp caster sugar
- 1 tbsp white wine vinegar
- 1 tbsp tamarind paste
- 1 tsp salt
Steps
- Fry the onion in the oil in a medium sized saucepan over a medium heat until golden and caramelized, about 10-12 minutes.
- Add the diced banana peels and spices, with a splash more oil if the mixture looks too dry. Fry for 1-2 minutes until fragrant.
- Add 150 millilitres water, and cover, cooking on a low heat for 20-25 minutes until the banana peel has softened and the flavours have developed.
- Add the sugar, white wine vinegar and tamarind paste and cook for 5 minutes on a medium high heat until the mixture is sticky and glossy. Season with salt and remove from the heat.
- You can either serve the chutney like this, or roughly pulse it in a food processor to make a more homogenous sauce.
Supplies
- Vanilla boxed cake mix, prepared according to package instructions
- 1 Banana
Steps
- Add banana peels to a food processor and blend until smooth.
- Add to a bowl of prepared vanilla cake batter.
- Pour into a 22cm round cake tin.
- Bake for about 45 minutes