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.
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
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.
Other no waste recipes on site:
The Secret Gardening Club always have great offers of overstock from nurseries:
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