Using Banana Peel as an Ingredient Leads to Surprising Results

Each time you peel a banana and toss the skin, you’re discarding a delicious and nutritious treat. Recent research suggests that when banana peels are blanched, dried, and processed into flour, they can be used to make baked goods that are just as tasty, if not tastier, than those made with wheat flour.

Unless you’re an avid follower of vegan cooking blogs or a Nigella Lawson fan, you’ve probably never thought about cooking with banana peels. But not only is it completely safe, scientists have shown it’s actually beneficial for your health.

A Nutritious Addition to Baked Goods Without Sacrificing Taste

In taste tests, participants found baked goods made with banana peel flour to be just as enjoyable as traditional peel-free sugar cookies. The peels add a generous dose of minerals and nutrients that fight cancer.

For example, the banana peel-enriched sugar cookies in the study had significantly more fiber, magnesium, potassium, and antioxidant compounds.

However, adding too much banana peel flour resulted in cookies that were a bit too dark and tough, likely due to the extra fiber. But when only 7.5 percent banana peel flour was used, the cookies had a much more appealing texture.

Banana Peel Flour Shows Promise Beyond Cookies

Another perk is that these products stayed fresh at room temperature for three months. While this study focused on cookies, the findings suggest that banana peel flour could be successfully incorporated into breads, cakes, and pasta as well. A recent study even found that banana peel can naturally color cakes while boosting their nutritional value.

Research from 2016 indicated that substituting up to 10 percent of wheat flour with banana peel flour in bread can increase its protein, carbohydrate, and fat content.

If baking isn’t your thing, Nigella Lawson has used banana peels in curries, and vegan bloggers have popularized recipes for banana peel bacon and pulled “pork.”

Reducing Food Waste

Eating the skin of this fruit is not just healthy; it also helps reduce food waste. The peel accounts for around 40 percent of a banana’s weight, and most of this nutrient-rich skin is usually discarded.

While raw banana peels aren’t particularly appetizing, they can taste quite good when prepared properly. They may even extend the shelf life of certain foods, as they have antioxidant and antimicrobial properties.

The same benefits apply to other fruit peels too. For instance, mango skins have been found to enhance a cake’s antioxidant properties and flavor.

Next time you peel a banana to enjoy the fruit, think about saving the skin—it could be a treat for your stomach later on.

Read the original article on: Science Alert

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