Eating Banana Peels: Pasta Sauce Recipe

eating banana peels - a pasta sauce recipe
Banana Peel Pasta Sauce

What’s this about eating banana peels? Is that even a thing?

It’s definitely a thing. Eating banana peels is actually good for you; they’re full of healthy fibre, B vitamins, magnesium and potassium. It cuts down on food waste and can save a bit of money too. Whats not to love? The peels can be added to smoothies and curries, and even made into a bacon substitute.

The riper the banana, the sweeter the peel. If using in a savoury recipe like this one either use less ripe peels or scrape the white pith bit away as it’s the sweetest part. We were a bit worried that it might make the sauce taste all banana-y and strange. It didn’t at all. The peels have only a subtle flavour.

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Banana Peel Pasta Sauce Ingredients (serves 4)

  • the peels of three bananas, washed well and diced small, hard ends cut off
  • vegetables of your choice. We used a diced green pepper, 3 diced celery stalks, half a diced courgette and a sweet potato cut into larger chunks.
  • herbs of your choice, a teaspoon of dried or a small bunch of fresh. Oregano is traditional. We used fresh parsley and lovage from the garden.
  • a tube of tomato puree
  • salt and black pepper to taste

Method

We made a a really simple oil free dish. For a more traditional approach you could fry some onions and garlic in a little oil first.

Place your banana peels, vegetables and herbs in a saucepan, cover with water and bring to the boil. Turn down to a simmer and cook until the veg and peels are tender. Stir in the tomato puree and season with salt and pepper.

Serve over pasta of your choice.

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