Ingredients

  • 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

  1. Preheat the oven to 140*C.
  2. 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.
  3. Preheat the oil in a medium sized frying pan and fry for 2-3 minutes on each side until blistered and golden brown.
  4. 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.
  5. Bake for 5-10 minutes until crisp and deeply golden.

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the barbecue sauce, season to taste, and serve.

Ingredients

  • 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

  1. Fry the onion in the oil in a medium sized saucepan over a medium heat until golden and caramelized, about 10-12 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. You can either serve the chutney like this, or roughly pulse it in a food processor to make a more homogenous sauce.

Ingredients

  • 200g unsalted butter (room temperature)
  • 250g light brown sugar
  • 2 whole very ripe bananas
  • 100g buttermilk or natural yoghurt
  • 1 tsp vanilla bean paste
  • 3 large eggs
  • 1/2 tsp salt
  • 250g self-raising flour
  • 120g dark chocolate, cut into large chunks
  • 120g white chocolate, cut into large chunks

Steps

  1. Preheat the oven to 180*C. Grease and line a deep rectangular brownie tray with greaseproof paper in two strips to make it really easy to remove the baked banana cake.
  2. In the bowl of a stand mixer, or large bowl cream together the butter and sugar until light and fluffy. This should take 6-10 minutes.
  3. Meanwhile, remove both black ends of the banana, and roughly the banana and peel. Add to a high speed blender with the buttermilk and vanilla bean paste and blend until smooth. Don’t worry if it turns a bit beige – the banana peel is very prone to oxidization, but nothing’s gone wrong.
  4. Now that the butter and sugar are light and fluffy, add one egg at a time, beating well after each addition.
  5. Add the salt, and then on a low speed, alternate additions of the flour and banana mixture in about 2-3 stages. Fold in the chocolate chunks and add to the lined baking tray.
  6. Bake for 30 minutes until a skewer comes out clean (be careful not to confuse batter with melted chocolate!). Leave to cool for 10 minutes in the tray before transferring to a wire rack.
  7. Enjoy while still warm.