Something Awesome Happens When You Use Banana Peel as an Ingredient

Every time you peel a banana and throw away the skin, you’re throwing away a tasty and nutritious snack.

A recent study showed that IIf banana peels are blanched, dried and ground into flour, they can be made into baked goods that taste just as good, if not better, than wheat-based products.

Unless you’re a dedicated reader of vegan food blogs or a fan of Nigella Lawson, you’ve probably never considered cooking with a banana peel. But not only is it perfectly safe, but scientists have also shown that it’s actually good for you.

When their experimental products were taste tested, consumers said they were just as happy with the flavors as skinless sugar cookies.

You’ll even get a generous helping of cancer-fighting minerals and nutrients. Enriched with banana peels, for example, the sugar cookies made in the study contained significantly more fiber, magnesium, potassium and antioxidant compounds.

On the other hand, adding too much banana peel flour resulted in cookies that were a bit brown and tough, possibly because of all the extra fiber. But when the batches were made with flour containing 7.5% banana peel, the texture of the cookies achieved a much more appealing balance.

As a bonus, the goods also kept well on the shell for three months at room temperature.

Although the study only looked at the consequences of adding banana peels to baked cookies, the results suggest that using banana peel flour in breads, cakes, and doughs could also worth considering.

Last year, for example, a study of banana peel cake found that the yellow skin of the fruit provides a natural food color to the baked product as well as providing nutritional support.

A 2016 study, meanwhile, found that replacing up to 10% wheat flour with banana peel flour can enrich baked bread with higher protein, carbohydrate and fat content. greasy.

Don’t like baking? Nigella Lawson has used banana peels in curry, and vegan bloggers have recently popularized the idea of ​​banana peel bacon and pulled skin “pork”.

Eating the skin of this fruit is not only a healthy option, it can help reduce food waste. About 40% of a banana’s weight is in its peel, and most of the time this nutrient-rich peel is simply discarded.

Of course, banana peels are pretty useless when raw. But if prepared well, they can actually be very good. They can even extend the shelf life of some products because the peels have antioxidant and antimicrobial properties.

The same goes for other fruit peels, like mango peel, which also boosts a cake’s antioxidant properties and improves its flavor.

So the next time you tear a banana for the fruit inside, remember to save the skin. Your belly might thank you later.

The study was published in ACS Food Science and Technology.

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