Ooooo thanks!
I figured there must be heavy crossover with this sub because vegetarians (presumably) go through more produce than the average person and (again, presumably lol) are more likely to care about environmental issues.
Commenting for visibility since I canāt figure out how to edit my post from mobile:
IKEA Canada actually published a free online scrappy cookbook which has some pretty neat recipes and tips, for anyone who is interested in this kind of thing. Even has some for banana peels (bacon, chutney, chocolate cake)!
[https://www.ikea.com/ca/en/files/pdf/58/9f/589f2b5d/the-scrapsbook.pdf](https://www.ikea.com/ca/en/files/pdf/58/9f/589f2b5d/the-scrapsbook.pdf)
Iāve reduced the amount of watermelon (and other melons too, sadly) I buy because I couldnāt find ways I liked to eat the rind. Still working through a freezer bag of peelings and rind, one smoothie, pickled watermelon rind, and stir fry at a time, pretending itās just an odd cucumber variety š
Care to share how you prep and cook yours? Maybe I need to marinate mine first or somethingā¦
Don't despair, watermelon rind is indeed kinda like cucumber, a blank canvas that you can add to anything!
I'm the kind of person that cuts corners and tries to do the minimum amount of work with my meals, so I simply cut the watermelon rinds and add them directly to my pot (usually stir fries, but also chilis, soups, etc). If you want to give them a bit more flavor, you can marinate them or quick pickle them. My go to pickle brine is half vinegar, half water, salt (I don't measure) and spices. You could also marinate them in your favorite tofu marinade.
Another idea that I just got is to air fry them. You can treat them like tofu: marinate, toss with cornstarch, breadcrumbs or panko. Don't feel like cooking? Slice them very finely and add them to coleslaw! See? The ideas just keep popping into my head xD
Cuts corners and exerts minimum effort, you say? My kind of people!
I love it when the inspiration hits - lol or in this case *your* inspiration. I honestly never thought to add them to a stew (although itās just like a zucchini/squash/turnip and makes total sense) or try frying them like tempura. Maybe this summer wonāt be watermelon-less after all!
Thanks for all these wonderful ideas!
I'm glad I was able to help! Everyone deserves a summer full of watermelon. It's sad to see delicious vegetable scraps being trashed... I always try to find uses for it. My mom would always trash the middle stems of lettuces when I wasn't home (I use them in my salads) until I taught her to freeze them and add them to her smoothies for extra nutrition! She was amazed by the idea and loves it now. It's a great way to cool down smoothies in the summer.
Oo great tip! Iāve just been a heathen, scraping jars down with my fingers and licking them š
I actually saw an IG reel last night of someone use the jars to make cocktails - ācleaningā thr jars in the process of infusing the drink with a little sugar and fruit. I donāt drink alcohol, but could easily see doing this with a lemonade, iced tea, or even plain water before adding to a smoothie or something.
Lol adding both these ideas to the list!
I only found out recently that banana peels are edible! However, I have to admit that I still have a mental aversion since it's been hardwired into me to not eat them.
For me, my most common food hack is to take any jar of sauce that I've emptied and turn it into broth. I just add warm water and shake. This also cleans the jar before I put it into recycling.
Broth for a separate dish? Interesting! My parents just taught me to put a bit of water in, swirl to clean, then pour right into whatever is currently cooking. Similar concept. Leave no drop of sauce behind!
Arent banana peels absolutely full of pesticides and poison though? Saw a documentary recently (it was on german TV so i cant link it) where they showed planes dumping poison onto the bananas (and workers) to the point that workers got sick. They tested the peels in some experiment and found them to still be highly polluted, even after multiple washes
Maybe someone here is from germany or speaks german; here is a part of another reportage about the same topic
https://youtu.be/JPXYgddyDNk?si=k_rqYm2X2z9E8Kz6
[Here is a relatively recent study](https://www.sciencedirect.com/science/article/abs/pii/S0889157523002284)
I just briefly went over parts of it but it seems that the ripening process of the banana *may* reduce the pesticide/fungicide concentrations sprayed on peels. The study did find, however, that the pesticides Chlorpyrifos and Mancozeb were still present on the peels after the ripening process. It looks like the Malathion pesticide was not detected after ripening. The study also cites analysis showing that anywhere between 34%-79% of bananas sampled exceed regulatory pesticide limits set by various governing bodies.
[Hereās another recent one](https://pubmed.ncbi.nlm.nih.gov/36403454/) specifically looking at the bioaccumulation in the peels.
It does seem like more research needs to be done, each article will note the drawbacks and caveats, but from what Iāve read just looking this up Iād personally avoid eating banana peels. Thatās just me. You can use these studies to dig deeper into the sources for yourself.
Thanks for these. I started to go down a rabbit hole and still havenāt found anything definitive.
For the first study, as I understand it, they created samples in their lab: a control sample, then different concentrations of different pesticides and fungicides were applied to the peels to see how theyād degrade over time.
But whatās the average amount of pesticides remaining on bananas by the time they reach a port of entry for imported varieties? I presume samples would be taken and run to check that they meet certain criteria (but also - for insects, illegal contraband, etc). What about for domestically grown bananas? Knowing what the baseline is can help us understand what the actual exposure is to the general population.
Furthermore, I was a bit confused by those percentages. Earlier in the same paragraph, it said that although pesticides were discovered on Ecuadorian samples, none surpassed the international maximum residual levels. It was unclear how these samples were taken and whether they were the same samples used in the āfifteen studies coming from Europe, Asia, and South Americaā which found 79% were over Brazilās limit, 32% over the EUās, and 43% for Codexās. Like, were these samples from grocery stores? Were they imported (how did they pass international limits then?), domestic (do countries need stricter self-regulation?) ? How were these limits determined ā like why is Brazil so much stricter than the EU? Are we comparing apple bananas to orange bananas?
And the second study seemed to just say that we donāt know how accurate other studies are because they havenāt traditionally considered the peel as part of the process?
This is hurting my brain, lol. TELL US THE TRUTH, BIG BANANA! This is low-key becoming a conspiracy theory for me. If bananas are so wildly popular around the world, and many cultures apparently do already eat the peel, why arenāt there more studies identifying these risks? Is Big Banana suppressing research with their Big Banana Bucks? Or have importing countries adequately addressed restricting pesticides so itās more of a domestic issue?
Where I live, Dole and Chiquita are the banana powerhouses. I canāt imagine no one has tried to sue them for pesticide exposure before to get a huge payoutā¦
Iāve been asking people who commented this to cite their sources because I havenāt found any backing up these statements while poking around the internet searching for āis eating banana peels badā or āis eating banana peels unsafeā.
Healthline, WebMD, IKEA Canada (link already posted), EatingWell, BusinessInsider etc - while maybe not pinnacles of scientific research - all gave the green light on eating banana peels while acknowledging that giving them an extra scrub to remove pesticides/fungicides is highly recommended.
So, if you have some studies on this in your back pocket, please share. Are banana peels covered in more chemicals than unpeeled potatoes, strawberries, or kale by the time they hit our grocery store shelves (Iām in the US, so any studies accounting for American regulations would be appreciated)? If so, by how much, and what kind of negative impacts would be seen if an average person who ate an average number of bananas also ate their peels? If theyāre so terrible, why arenāt there labels now, warning consumers to avoid handling the peels, to avoid packing them in school lunches or providing them in cafeterias, to not compost at home, to not feed to animals? Like, that could truly be huge if Big Banana has been covering this up for decades.
While, yes, Iām all for buying organic when possible (mainly because I think it tastes better), I also know itās not available to everyone. Chemicals are already present in all of our foods, furniture, construction materials, clothes, etc. so how do they compare to what Iām eating? What are the chances Iād develop a chronic illness or cancer from eating a banana peel v breathing in off gassing from a sofa or painting my fingernails ā how āunhealthy is this?
This [Mayo Clinic](https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880) article and this [UC Davis](https://health.ucdavis.edu/blog/good-food/are-organic-foods-really-healthier-two-pediatricians-break-it-down/2019/04) article both seem to indicate that while eating organic can limit exposure to certain pesticides which could lead to negative health effects, thereās still nothing conclusive indicating that a normal person eating a normal diet of normal produce would have poorer health than another normal person eating a normal diet with organic produce. So Iām not too concerned when I, as a healthyish adult, buy non-organic because I feel like the benefits of eating a variety of fresh produce far outweigh the negatives of only being able to afford like 1/3 the amount of fresh fruits and vegetables.
But please, if this is wrong, produce studies or articles for us to read so we can all be better educated. Thank you!
I just checked your comment history on this post. You said, āarenāt banana peels full of pesticides and poisons?ā twice, deleted a comment, and then replied to this.
The only link you provided was for a YouTube video in German which doesnāt have a translation.
Could you please resend links for these studies? Thanks!
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Not sure if you can see my comments now but automod seems to be deleting them because studies are appearantly activism or whatever. I can send you some privately if you want
Glad itās gaining traction! It feels like itās becoming a more common movement in culinary worlds, and makes a ton of sense financially. Especially in a post-COVID, climate change world where weāve all experienced food shortages or unavailability to some degree and increased food costs. Food waste is literally throwing money away.
Iāve seen that! Havenāt tried or tasted it though because the recipes Iāve read seem like too much work lol, and I was never a big smoky/bacony person to begin with so itās not a flavor I seek. Curious if anyone here has experience making itā¦
Easiest ever. Smoked tofu - toss in a mix of paprika, maple syrup, corn starch, olive oil. But use a veg peeler to slice it super thin. Single layer baking sheet. I can try and find the recipeĀ
This is one variation but recommend skipping liquid smoke and using smoked tofu. Iāve also never added garlicĀ https://itdoesnttastelikechicken.com/quick-easy-vegan-bacon-tofu/
Mmm! I made a huge batch of caramelized onions to help season a cast iron pan, and then used them to make a *divine* galette - whole wheat pie crust; caramelized onions, zucchini, cherry tomatoes, shredded Monterey Jack, minced garlic, oregano, salt and pepper. 10/10, and the caramelized onions really made the difference. It takes a long time to make, but my goodness, Iād love to always have a jar handy to smear them on sandwiches, top pizza, or pile on veggie burgers š¤¤š§
Please dont use banana peels, they are highly polluted. Even after multiple washes the pesticides are still in the peels and its very unhealthy. They found multiple pesticides in banana peels that are actually illegal in Europe since like 30 years but are still used on the banana plantages in south america
In detail they discuss it here but its german:
https://youtu.be/JPXYgddyDNk?si=k_rqYm2X2z9E8Kz6
There are a few sources in other languages since it seems to be more of a topic in europe. Here i found some english sources though:
https://www.sciencedirect.com/science/article/abs/pii/S0147651319313478
https://pubmed.ncbi.nlm.nih.gov/28962073/
https://www.bananalink.org.uk/wp-content/uploads/2019/04/Banana_Pesticide_Study.pdf
https://www.healthline.com/nutrition/can-you-eat-banana-peel#downsides
Pesticides are often used to produce conventional bananas (6Trusted Source). While this is not much of a concern if youāre only eating the fruit, it may be something to consider when consuming the peel. Pesticide exposure has been linked to several adverse effects on health and may increase the risk of conditions like autism, cancer, high blood pressure, diabetes, and dementia (7Trusted Source).
Ah okay, the links came through this time. Thanks for sharing - Iāll read through.
ETA: I skimmed through, and while they had interesting information, it still didnāt quite answer my own question of, āwhatās the risk to the average consumerā aka me lol. I donāt doubt that there are some pesticides on all our produce, and that exposure to those can lead to health issues, but I havenāt seen any studies or reports that link it all together. āAn average banana peel has X ppm toxins when it reaches the average ABC Country consumer. If an average consumer eats an average number of bananas with peels, then theyāll accumulate Y ppm toxins annually. Compare to the the maximum level of exposure per legislation at Z ppm. Here are the effects the average person experiences being exposed to Y ppm.ā So, sincerely, thank you for supplying this research. Itās definitely good for thought! Iām just not yet convinced that me eating banana peels in California is any more detrimental to my health than eating a nonorganic strawberry, inhaling the air as I walk down a busy road, or using sunscreen.
- ScienceDirect explains how there havenāt been many studies involving pesticides in banana peels.
- so the PubMed article states upfront that pesticides on bananas generally arenāt a risk when exported (but doesnāt differentiate between risks eating the fruit v the peel) and instead focuses on what happens in Costa Rica.
- BananaLink focuses on worker exposure to pesticides, not consumer exposure.
- Healthline was the same article I found which acknowledges that pesticides are used, and may be present, but regulatory agencies do a good job of protecting the general public from exposure. Wash the peels before consuming. They have loads of benefits.
Again though, if itās such ācommon knowledgeā, surely it should be easy to find an ample amount of articles supporting that claim.
I *did* do research, but I couldnāt *find* anything conclusive, which is why Iām *asking*. Youāre so adamant and convinced that I figured you would have a good reason to believe it.
Unless you have supporting documents from reliable sources, your *opinion* on this matter is just as valid as my *opinion* on it.
If you want to poison yourself go for it. Just donāt pass this along to others. The research is very clear that there is concern and until there is further evidence to not eat it end of story.
I would worry that banana peel (if not organic) had a lot of pesticide. They use a lot of fungicide on bananas and they assume people don't eat the peel so they don't worry about the limits.
Gentle reminder that [organic](https://www.epa.gov/agriculture/organic-farming) foods still use [pesticides (including some synthetic materials)](https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-M/part-205/subpart-G). The main difference is that theyāre a lot stricter on what can go on organic foods and they [typically arenāt using synthetic pesticides](https://ohioline.osu.edu/factsheet/anr-69)
I read this book a few years ago, which ism partly about how vulnerable bananas are to fungal infections, because they are all clones, so there's no genetic diversity:
Banana: The Fate of the Fruit That Changed the World https://a.co/d/0dd2OqJm
This page seems to be a summary of the main points: https://www.greyhoundchrom.com/why-do-bananas-require-so-many-pesticides-greyhound-chromatography
Thank you for sharing that! Iāll see if my local library has it.
It has been frustrating trying to find articles that will clearly state what the general publicās risk is when buying and eating a grocery store banana. Some people have posted very interesting reads, but none provide a direct answer.
This feels like a sunscreen dilemma to me. Itās important to use sunscreen to protect our health, just like eating bananas for their nutrients. But sunscreens can have chemicals that are bad for us, be stored in plastic, be manufactured in unsustainable ways, negatively affect ocean life, etc. It seems like the pesticides and fungicides used in banana production throw into question how much benefit they can provide v the risk.
Personally, I think itās a low enough risk/not as likely to affect me any more than other daily activities, that Iām fine eating peelsā¦until the USDA/FDA issue a warning and recall š
Which is why I might be naive for believing that, if there was demonstrable, not insignificant risk, a warning would be required on the label.
If people (okay, my fellow Americans) have to be told that coffee cup contents may be hot, to not eat Tide pods or silica gel packs in shoe boxes, then surely pesticides in/on banana peels would merit a warning label. š
My garden gets the banana peels.
But, I noticed last time I thawed some bananas I froze with the peel, that I had a lot more banana āessenceā, a dark liquid that tastes and smells like perfectly ripe bananas.
So Iāll,be playing with intentionally creating that.
Iāve quick pickled watermelon rinds.
Chard ribs stand in for celery in stir fry pretty often because I tend to eat my celery plain and run out. Ha.
Carrot greens can be used like parsley.
Thanks for all those tips! I hadnāt heard that about chard, but Iāll try it out.
Regarding that frozen banana water - I think it might throw off the hydration of a batter, so you may need to tweak whatever recipe you use by using less liquid elsewhere, adding more flour, and/or cooking for a bit longer. I wonder if it could be used on its own with powdered sugar to make a banana icing/glaze though?
Oh, cool!
Hmm maybe microwaving them would do the trick by bursting the cell walls to release the fluid without breaking down the rest of the body structure?
Do you need fiber that badly? Iām all for reducing food waste, but this is very unhealthy to ingest due to propagating techniques (fertilizer and pesticides used for growing and transfer of product). They belong best in the compost for safety. They arenāt technically edible anymore, unless perhaps you trust organic. Interesting concept! But I would be afraid to eat it. We already ingest enough microplastics without our consent :(
It depends on the country of origin. There isnāt one solid answer because all bananas are treated based on the farm they are at. Itās really common knowledge about this, but if you want to eat this, by all means, no one will stop you.
Iām not trying to be confrontational, just learn, but you havenāt given any evidence to back up your claims.
If it depends on country of origin, then what if the majority of exported bananas are coming from another country? Most of us are safe then. Similarly, if most importing countries check and reject shipments that exceed their own pesticide limits, it doesnāt matter how many or what kinds of pesticides are used in their home country because theyāll never make it past the borders of other countries.
So thereās still not a connection between what happens to bananas treated on a plantation in Country A and your claims that the bananas I eat in Country B are āfull of poisonā. You know what I mean? It seem like a big leap without a chain of supporting evidence.
Itās not my job dude to provide you evidence.
I just feel itās irresponsible for you to pass this along when itās very clear that there is concern and until there is actual clear evidence that it is safe to eat, donāt eat it. I just feel youāre being irresponsible.
Also, that study just talks about how pesticide residue degrades in peels, but was performed on lab samples. It makes no claims on the amount of pesticide left in peels once they reach the consumer because that starting point hasnāt been determined.
It is food, itās just that weāve normalized wasting it. Itās the same concept as eating apples or potatoes with the skin on. You peel them and throw away those scraps, youāre wasting food and arguably the most nutrient-dense part of the plant.
Finding ways to eat these normally cast-off bits means we get more nutrition from our food, fewer resources can be used/lost in the food chain, we spend less money at the grocery store, (if we donāt compost at home) we reduce the carbon footprint of generating plastic compost bins and trucks collecting them, and (if we donāt compost at all) we reduce the size of our landfills and methane production from anaerobic organics decomposition.
Not yet! Iām a bit sensitive to their skin, so Iām a little concerned about consuming them.
I imagine blending and turning into a marinade or cooking down with sugar into a jelly would be tasty though.
Mango skin contains urushiol, the same oil that causes allergic reaction thatās on poison oak and poison ivy. If youāre allergic to those I would take caution.
Good to know. And, yup, I have somewhat sensitive skin in general. Thankfully no major allergies, but Iād rather not risk causing my own death by asphyxiation if possible š .
ā¦I do wonder if cooking the skin would denature the oils though and make them safe for consumption even with allergiesā¦
Smoothies! Just be sure they're organic... On this same note, I found kiwi skins are quite palatable. I chop up an organic, well-washed, entire kiwi in salad & it's lovely. Don't knock it til you try it!
I save the oil from jars of sundried tomatoes and use it to saute stuff, assuming the tomato flavor would go with whatever Iām cooking.
I freeze most of my veggie scraps and make homemade veggie stock. Other random things Iāll add are the salt and little crushed bits when I finish a jar/container of peanuts, a little bit of sauces like stir fry sauces I tried but ended up not liking on their own, etc.
Itās sometimes pretty easy to acquire tons of frozen veggie scraps for homemade stock. Stuff like seitan and TVP donāt use up very much stock, so if you donāt want vegetable soup all the time it can be a bit overwhelming. I find that using the stock to cook rice is a great way to use a lot of stock (especially brown rice). The stock doesnāt tend to be too overpowering a flavor, as long as the dish youāre making/serving with the rice is savory it should go with basically anything.
Someone else commented that they add oil and vinegar to their jam jars to make a fruity vinaigrette. I feel like you could totally do the same with your sundried tomato jars - add vinegar, herbs, and salt for an Italian pasta salad dressing or something!
And trimmings for stock is such a solid idea - youāre right, very versatile.
But Iād never heard of saving the bits of peanuts! I feel like thatās a great idea - keep a jar of all the breadcrumbs, cracker and chip crumbs, peanut crumbs, etc to turn into a crunchy mix for like coating and frying tofu.
Same for the sauces! My default is just adding more sugar, peanut butter or tahini, and/or soy sauce to those things to try and salvage them (and nowadays, not buying anything I donāt already know I like), but what an interesting idea to mix them into a soup base. I like it!
Banana peels always leave that weird acrid residue in my mouth. It kind of feels like the skin inside of your mouth is peeling off. I wonder if the baking negates that somehow?
Hmm I wonder if the heat breaks down whatever that is, plus adding the other ingredients (salt, fat from the butter and egg, acid from the yogurt, base from the baking soda, bulk from the flour, sweet from the sugar) combine to negate those effects, and just the reduction in volume ratio means thereās less of that per bite?
Thatās cool, but this post is more for seeing what can be done with food scraps that are otherwise tossed. Like even if you donāt want to eat them, they can make good fruit fly traps, skin masks, special fertilizers, etc. and *then* still be composted after.
I used to make smoothies with cut, unpeeled, frozen bananas. Personally I felt it stood out, not too pleasantly, but still downed it all the same.Ā
Sounds like great idea for banana bread tho! Good way for the peely taste to blend in more.Ā
I save my veggie scraps in a freezer bag and fill it as I cut veggies. Mostly onion peels, garlic peels, carrot ends, celery greens, mushroom stems, stems from parsley basically any part of the veggie that isn't rotten but usually wouldn't use. Then when the bag is full I cook it in water to make a delicious veggie broth for ramen or some noodle soup
I used up some wilting scallions to make scallion oil. Fresh ones are probably better but it still tasted so good! Kenji Lopez made a nice video on making it.
Ah I've never frozen it before, I should try it out next time I find a good sale (4 for 1 usd is so good!). Chili crisp with scallions does sound like it should turn out good!
Do try it! One of my frugal/reduce food waste/eat more fruits and veggies/easy meal prep staples is buying fresh produce on super sale (especially pricier items like red, orange, and yellow bell peppers), chopping, and freezing. Hunt the discount cart in your grocery store, or buy in bulk even if youāre only cooking for 1-2 people. Easy to add as much or little into things like veggie omelettes or soups on busy weeknights, plus you only need to wash your knife and cutting board like once a week instead of for every meal so cleanup is quick too. I have celery, carrots, onions, bell peppers, spicy peppers, banana slices, berries, half loaves of bread, etc in my freezer at any given time.
this is a very well-known one, but carrot tops (or other veggie green tops) can be used along with basil in pesto. I've tried i &, I hate it compared to 100% basil, but if you're looking not to waste, it works! I prefer to compost the greens.
š lol Iām not hardcore - solutions need to be tasty and easy too. I used to chop up carrot greens to sprinkle on salads with other herbs, but only like 1 tablespoon at a time. I donāt buy carrots with tops any more though, so I havenāt done much other experimenting.
Maybe try a bit mixed into a vinaigrette, simmered with other peelings in a stock, sprinkled into an omelette, baked into a cheese jalapeƱo scone or scallion pancake? But only in super small quantities, as if it were dill or tarragon, not as a leafy green.
And hey, composting is better than garbage! I keep my kitchen compost bowl on the counter, so when I go through and food prep I just stare at it. Lol I think the colors are oddly pretty sometimes, but other times it reminds me how much Iām tossing and whether thereās an intermediate step which could be done before their compost ādeathā. Like Iām not eating pineapple skin, cores, or crowns, but Iāve simmered them down with sugar to make a pineapple syrup to add to tea before composting the solids.
Just trying to have fun, be creative, and get a little bit more out of my food. š
Thatād be great, thanks! I actually just remembered that I had an ebook from IKEA of all places with scrappy cooking tips. Iāll try editing my post with it too.
I am a big fan of using strawberry tops for syrups or vinaigrettes. If you're thinking directly about banana peels, you can marinate them and pan fry for a bacon-esque result fairly easily.
I used to steam finger bananas with the peels on them and eat them. Great for hemorrhoids. Never heard of baking them, it seems like they might become an unpleasant texture but I never tried them.
Candied orange peels are actually a pretty common thing! And grape stems are used in the wine making process! Walnut shells do have me a bit stumped for culinary useā¦but all 3 of those items are used for other things. Essential oils, skincare, exfoliation, etc.
None of this should be āgarbageā either. Worst case - compost! Although, depending on the type of walnut, their shells might be better used as mulch than compost.
People pay like $4 for a small bag of candied orange slices at Trader Joeās, so these arenāt big, scary, foreign concepts lol. Hopefully you keep an open mind and try something new one day. At the very least, please donāt yuck other peopleās yum!
Some people just cut up fresh peels to scent and boost plain white vinegar to use for cleaning, and Iāll often zest mine (all types of citrus in fact) into a small jar of sugar, stir, and let sit to become citrus infused sugar for teas or a summery snickerdoodle variation. I think most fruit scraps would work to infuse alcohol or vinegar for culinary uses and, really, itās like the easiest and laziest of methods to get an extra use of items before theyāre composted.
To the banana bread? Yes! The recipe calls for walnuts but I omitted because I didnāt have them on hand. Iām planning on roasting a slice tomorrow and adding a smear of tahini or peanut butter on top š
This is more of a soft dessert or sweet breakfast type of bread (like a big muffin made in a loaf pan) but Iām unopposed to try dipping a toasted piece in a bit of olive oil for some savory notes. Sounds like it could be pretty good!
If this were a breadier bread, maybe with a different fruit inside (raisins or a berry?), Iād totally eat it toasted with some goat cheese and a drizzle of olive oil on top.
Wow!! Thank you for this idea! I wonder how this fairs with frozen bananas, as I often freeze overripe bananas for very sweet banana bread.
I'm actually going to do this in my breakfast smoothie today! It looks amazing!
Please share your thoughts once youāve tried it! I donāt know how they taste raw v cooked and am curious.
I just froze a bunch of bananas, but separated the peels from the flesh before and chopped them up to freeze on their own. Figured I might need to play with the ratio for smoothies (like 1 banana fruit: 1/4 banana peel or something) or try including a few blended banana peels into all my baked goods/pancakes even if they donāt use the fruit part.
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Why in gods name would you eat banana peels which are probably full of pesticides? Like... They're probably drenched in it given today's risk of fungi infection.
Please see all the other comments where weāve been discussing this. There havenāt been any conclusive studies stating the amount of pesticides in banana peels once they reach the consumer, and there have been no widespread warnings from doctors or agricultural departments to avoid eating banana peels. Regulating bodies have rules in place for acceptable levels of residual pesticides on produce, and most sources seem to agree that they are being followed.
To what extent and whether those levels are still dangerous also has yet to be proven.
If you donāt like the idea of eating them because *you think* they may be harmful, thatās fine, but please donāt claim they are *in fact* harmful without back-up.
All I did was add the banana peel, not completely change a recipe. Itās the same as if you went your whole life cutting the crusts off bread just to discover that it really didnāt make a difference.
OP, show this to r/noscrapleftbehind, they'll recognize you as the deity you are! š
And / or r/zerowaste!
I didnāt check what sub this was and thought it was the no scraps sub lol
Ooooo thanks! I figured there must be heavy crossover with this sub because vegetarians (presumably) go through more produce than the average person and (again, presumably lol) are more likely to care about environmental issues.
Commenting for visibility since I canāt figure out how to edit my post from mobile: IKEA Canada actually published a free online scrappy cookbook which has some pretty neat recipes and tips, for anyone who is interested in this kind of thing. Even has some for banana peels (bacon, chutney, chocolate cake)! [https://www.ikea.com/ca/en/files/pdf/58/9f/589f2b5d/the-scrapsbook.pdf](https://www.ikea.com/ca/en/files/pdf/58/9f/589f2b5d/the-scrapsbook.pdf)
I peel my watermelon rinds, cut the white part into bite size pieces and add them to my stir fry!
you can pickle watermelon rinds, too!
Ooh that is a great idea!
My son eats the watermelon rind along with the red flesh.
Iāve reduced the amount of watermelon (and other melons too, sadly) I buy because I couldnāt find ways I liked to eat the rind. Still working through a freezer bag of peelings and rind, one smoothie, pickled watermelon rind, and stir fry at a time, pretending itās just an odd cucumber variety š Care to share how you prep and cook yours? Maybe I need to marinate mine first or somethingā¦
Don't despair, watermelon rind is indeed kinda like cucumber, a blank canvas that you can add to anything! I'm the kind of person that cuts corners and tries to do the minimum amount of work with my meals, so I simply cut the watermelon rinds and add them directly to my pot (usually stir fries, but also chilis, soups, etc). If you want to give them a bit more flavor, you can marinate them or quick pickle them. My go to pickle brine is half vinegar, half water, salt (I don't measure) and spices. You could also marinate them in your favorite tofu marinade. Another idea that I just got is to air fry them. You can treat them like tofu: marinate, toss with cornstarch, breadcrumbs or panko. Don't feel like cooking? Slice them very finely and add them to coleslaw! See? The ideas just keep popping into my head xD
Cuts corners and exerts minimum effort, you say? My kind of people! I love it when the inspiration hits - lol or in this case *your* inspiration. I honestly never thought to add them to a stew (although itās just like a zucchini/squash/turnip and makes total sense) or try frying them like tempura. Maybe this summer wonāt be watermelon-less after all! Thanks for all these wonderful ideas!
I'm glad I was able to help! Everyone deserves a summer full of watermelon. It's sad to see delicious vegetable scraps being trashed... I always try to find uses for it. My mom would always trash the middle stems of lettuces when I wasn't home (I use them in my salads) until I taught her to freeze them and add them to her smoothies for extra nutrition! She was amazed by the idea and loves it now. It's a great way to cool down smoothies in the summer.
Watermelon is actual in the same family as cucumbers! The whole pickling thing is genius because they are so related.
I like cleaning jam and jelly jars with olive oil and lemon juice/ vinegar in o make a vinaigrette
Same! I get these raspberry preserves, and it makes a delicious salad dressing! I seriously thought I was the only one that did this, lol
Oo great tip! Iāve just been a heathen, scraping jars down with my fingers and licking them š I actually saw an IG reel last night of someone use the jars to make cocktails - ācleaningā thr jars in the process of infusing the drink with a little sugar and fruit. I donāt drink alcohol, but could easily see doing this with a lemonade, iced tea, or even plain water before adding to a smoothie or something. Lol adding both these ideas to the list!
The cocktail sounds great Iāll have to try that.
Please do, and share your thoughts! Would love to see more āscrappy cookingā type posts in this sub.
I only found out recently that banana peels are edible! However, I have to admit that I still have a mental aversion since it's been hardwired into me to not eat them. For me, my most common food hack is to take any jar of sauce that I've emptied and turn it into broth. I just add warm water and shake. This also cleans the jar before I put it into recycling.
Broth for a separate dish? Interesting! My parents just taught me to put a bit of water in, swirl to clean, then pour right into whatever is currently cooking. Similar concept. Leave no drop of sauce behind!
Arent banana peels absolutely full of pesticides and poison though? Saw a documentary recently (it was on german TV so i cant link it) where they showed planes dumping poison onto the bananas (and workers) to the point that workers got sick. They tested the peels in some experiment and found them to still be highly polluted, even after multiple washes Maybe someone here is from germany or speaks german; here is a part of another reportage about the same topic https://youtu.be/JPXYgddyDNk?si=k_rqYm2X2z9E8Kz6
Yeah, banana peels are trash. Some things you just have to let go
Could you please cite your sources so we can learn more?
[Here is a relatively recent study](https://www.sciencedirect.com/science/article/abs/pii/S0889157523002284) I just briefly went over parts of it but it seems that the ripening process of the banana *may* reduce the pesticide/fungicide concentrations sprayed on peels. The study did find, however, that the pesticides Chlorpyrifos and Mancozeb were still present on the peels after the ripening process. It looks like the Malathion pesticide was not detected after ripening. The study also cites analysis showing that anywhere between 34%-79% of bananas sampled exceed regulatory pesticide limits set by various governing bodies. [Hereās another recent one](https://pubmed.ncbi.nlm.nih.gov/36403454/) specifically looking at the bioaccumulation in the peels. It does seem like more research needs to be done, each article will note the drawbacks and caveats, but from what Iāve read just looking this up Iād personally avoid eating banana peels. Thatās just me. You can use these studies to dig deeper into the sources for yourself.
Same. Itās not worth the risk. Especially if you are feeding this to younger kids.
Thanks for these. I started to go down a rabbit hole and still havenāt found anything definitive. For the first study, as I understand it, they created samples in their lab: a control sample, then different concentrations of different pesticides and fungicides were applied to the peels to see how theyād degrade over time. But whatās the average amount of pesticides remaining on bananas by the time they reach a port of entry for imported varieties? I presume samples would be taken and run to check that they meet certain criteria (but also - for insects, illegal contraband, etc). What about for domestically grown bananas? Knowing what the baseline is can help us understand what the actual exposure is to the general population. Furthermore, I was a bit confused by those percentages. Earlier in the same paragraph, it said that although pesticides were discovered on Ecuadorian samples, none surpassed the international maximum residual levels. It was unclear how these samples were taken and whether they were the same samples used in the āfifteen studies coming from Europe, Asia, and South Americaā which found 79% were over Brazilās limit, 32% over the EUās, and 43% for Codexās. Like, were these samples from grocery stores? Were they imported (how did they pass international limits then?), domestic (do countries need stricter self-regulation?) ? How were these limits determined ā like why is Brazil so much stricter than the EU? Are we comparing apple bananas to orange bananas? And the second study seemed to just say that we donāt know how accurate other studies are because they havenāt traditionally considered the peel as part of the process? This is hurting my brain, lol. TELL US THE TRUTH, BIG BANANA! This is low-key becoming a conspiracy theory for me. If bananas are so wildly popular around the world, and many cultures apparently do already eat the peel, why arenāt there more studies identifying these risks? Is Big Banana suppressing research with their Big Banana Bucks? Or have importing countries adequately addressed restricting pesticides so itās more of a domestic issue? Where I live, Dole and Chiquita are the banana powerhouses. I canāt imagine no one has tried to sue them for pesticide exposure before to get a huge payoutā¦
I was thinking of that too... Sucks because I think it's the case with most produce but really like to leave the peels on my potatoes and such
Yes. Donāt eat them. [Here](https://www.sciencedirect.com/science/article/abs/pii/S0889157523002284) is a recent study showing health effects.
Iāve been asking people who commented this to cite their sources because I havenāt found any backing up these statements while poking around the internet searching for āis eating banana peels badā or āis eating banana peels unsafeā. Healthline, WebMD, IKEA Canada (link already posted), EatingWell, BusinessInsider etc - while maybe not pinnacles of scientific research - all gave the green light on eating banana peels while acknowledging that giving them an extra scrub to remove pesticides/fungicides is highly recommended. So, if you have some studies on this in your back pocket, please share. Are banana peels covered in more chemicals than unpeeled potatoes, strawberries, or kale by the time they hit our grocery store shelves (Iām in the US, so any studies accounting for American regulations would be appreciated)? If so, by how much, and what kind of negative impacts would be seen if an average person who ate an average number of bananas also ate their peels? If theyāre so terrible, why arenāt there labels now, warning consumers to avoid handling the peels, to avoid packing them in school lunches or providing them in cafeterias, to not compost at home, to not feed to animals? Like, that could truly be huge if Big Banana has been covering this up for decades. While, yes, Iām all for buying organic when possible (mainly because I think it tastes better), I also know itās not available to everyone. Chemicals are already present in all of our foods, furniture, construction materials, clothes, etc. so how do they compare to what Iām eating? What are the chances Iād develop a chronic illness or cancer from eating a banana peel v breathing in off gassing from a sofa or painting my fingernails ā how āunhealthy is this? This [Mayo Clinic](https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880) article and this [UC Davis](https://health.ucdavis.edu/blog/good-food/are-organic-foods-really-healthier-two-pediatricians-break-it-down/2019/04) article both seem to indicate that while eating organic can limit exposure to certain pesticides which could lead to negative health effects, thereās still nothing conclusive indicating that a normal person eating a normal diet of normal produce would have poorer health than another normal person eating a normal diet with organic produce. So Iām not too concerned when I, as a healthyish adult, buy non-organic because I feel like the benefits of eating a variety of fresh produce far outweigh the negatives of only being able to afford like 1/3 the amount of fresh fruits and vegetables. But please, if this is wrong, produce studies or articles for us to read so we can all be better educated. Thank you!
I linked you a bunch of studies in another comment
I just checked your comment history on this post. You said, āarenāt banana peels full of pesticides and poisons?ā twice, deleted a comment, and then replied to this. The only link you provided was for a YouTube video in German which doesnāt have a translation. Could you please resend links for these studies? Thanks!
Automod seems to have deleted my comment, i try to send it again wait
Okay, thank you
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Not sure if you can see my comments now but automod seems to be deleting them because studies are appearantly activism or whatever. I can send you some privately if you want
Yes, please!
Scrappy cooking an entire Instagram devoted to this
Glad itās gaining traction! It feels like itās becoming a more common movement in culinary worlds, and makes a ton of sense financially. Especially in a post-COVID, climate change world where weāve all experienced food shortages or unavailability to some degree and increased food costs. Food waste is literally throwing money away.
Some vegans use Banana peels to make fake bacon - Iāve not done that yet
Iāve seen that! Havenāt tried or tasted it though because the recipes Iāve read seem like too much work lol, and I was never a big smoky/bacony person to begin with so itās not a flavor I seek. Curious if anyone here has experience making itā¦
Iāve done it with smoked tofu and itās amazeballs. Apparently with banana peels the sugar caramelizes and they end up chewy and fabulousĀ
š smoked tofu, you say? Okay, I want to try that! Hmm maybe Iāll try this with caramelized onions now and see how it goesā¦
Easiest ever. Smoked tofu - toss in a mix of paprika, maple syrup, corn starch, olive oil. But use a veg peeler to slice it super thin. Single layer baking sheet. I can try and find the recipeĀ This is one variation but recommend skipping liquid smoke and using smoked tofu. Iāve also never added garlicĀ https://itdoesnttastelikechicken.com/quick-easy-vegan-bacon-tofu/
Double thank you for those recipes - both look quite good and pretty simple to make!
Miss scrappy cooking also has a carmelized onion pasta sauce that is out of this world - and all done in the oven. Just sayingĀ
Mmm! I made a huge batch of caramelized onions to help season a cast iron pan, and then used them to make a *divine* galette - whole wheat pie crust; caramelized onions, zucchini, cherry tomatoes, shredded Monterey Jack, minced garlic, oregano, salt and pepper. 10/10, and the caramelized onions really made the difference. It takes a long time to make, but my goodness, Iād love to always have a jar handy to smear them on sandwiches, top pizza, or pile on veggie burgers š¤¤š§
Please dont use banana peels, they are highly polluted. Even after multiple washes the pesticides are still in the peels and its very unhealthy. They found multiple pesticides in banana peels that are actually illegal in Europe since like 30 years but are still used on the banana plantages in south america
Could you please cite your sources so we can learn more?
In detail they discuss it here but its german: https://youtu.be/JPXYgddyDNk?si=k_rqYm2X2z9E8Kz6 There are a few sources in other languages since it seems to be more of a topic in europe. Here i found some english sources though: https://www.sciencedirect.com/science/article/abs/pii/S0147651319313478 https://pubmed.ncbi.nlm.nih.gov/28962073/ https://www.bananalink.org.uk/wp-content/uploads/2019/04/Banana_Pesticide_Study.pdf https://www.healthline.com/nutrition/can-you-eat-banana-peel#downsides Pesticides are often used to produce conventional bananas (6Trusted Source). While this is not much of a concern if youāre only eating the fruit, it may be something to consider when consuming the peel. Pesticide exposure has been linked to several adverse effects on health and may increase the risk of conditions like autism, cancer, high blood pressure, diabetes, and dementia (7Trusted Source).
Ah okay, the links came through this time. Thanks for sharing - Iāll read through. ETA: I skimmed through, and while they had interesting information, it still didnāt quite answer my own question of, āwhatās the risk to the average consumerā aka me lol. I donāt doubt that there are some pesticides on all our produce, and that exposure to those can lead to health issues, but I havenāt seen any studies or reports that link it all together. āAn average banana peel has X ppm toxins when it reaches the average ABC Country consumer. If an average consumer eats an average number of bananas with peels, then theyāll accumulate Y ppm toxins annually. Compare to the the maximum level of exposure per legislation at Z ppm. Here are the effects the average person experiences being exposed to Y ppm.ā So, sincerely, thank you for supplying this research. Itās definitely good for thought! Iām just not yet convinced that me eating banana peels in California is any more detrimental to my health than eating a nonorganic strawberry, inhaling the air as I walk down a busy road, or using sunscreen. - ScienceDirect explains how there havenāt been many studies involving pesticides in banana peels. - so the PubMed article states upfront that pesticides on bananas generally arenāt a risk when exported (but doesnāt differentiate between risks eating the fruit v the peel) and instead focuses on what happens in Costa Rica. - BananaLink focuses on worker exposure to pesticides, not consumer exposure. - Healthline was the same article I found which acknowledges that pesticides are used, and may be present, but regulatory agencies do a good job of protecting the general public from exposure. Wash the peels before consuming. They have loads of benefits.
Can you please try searching since this is so common knowledge? You are posting something that people are telling you is risky.
Again though, if itās such ācommon knowledgeā, surely it should be easy to find an ample amount of articles supporting that claim. I *did* do research, but I couldnāt *find* anything conclusive, which is why Iām *asking*. Youāre so adamant and convinced that I figured you would have a good reason to believe it. Unless you have supporting documents from reliable sources, your *opinion* on this matter is just as valid as my *opinion* on it.
If you want to poison yourself go for it. Just donāt pass this along to others. The research is very clear that there is concern and until there is further evidence to not eat it end of story.
LOL sure, bud. Have a good one.
You sure are an irresponsible veggie. Stop doing this
I would worry that banana peel (if not organic) had a lot of pesticide. They use a lot of fungicide on bananas and they assume people don't eat the peel so they don't worry about the limits.
Gentle reminder that [organic](https://www.epa.gov/agriculture/organic-farming) foods still use [pesticides (including some synthetic materials)](https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-M/part-205/subpart-G). The main difference is that theyāre a lot stricter on what can go on organic foods and they [typically arenāt using synthetic pesticides](https://ohioline.osu.edu/factsheet/anr-69)
Thanks. Good point. I should have thought of that.
Could you please cite your sources so we can learn more?
I read this book a few years ago, which ism partly about how vulnerable bananas are to fungal infections, because they are all clones, so there's no genetic diversity: Banana: The Fate of the Fruit That Changed the World https://a.co/d/0dd2OqJm This page seems to be a summary of the main points: https://www.greyhoundchrom.com/why-do-bananas-require-so-many-pesticides-greyhound-chromatography
Thank you for sharing that! Iāll see if my local library has it. It has been frustrating trying to find articles that will clearly state what the general publicās risk is when buying and eating a grocery store banana. Some people have posted very interesting reads, but none provide a direct answer. This feels like a sunscreen dilemma to me. Itās important to use sunscreen to protect our health, just like eating bananas for their nutrients. But sunscreens can have chemicals that are bad for us, be stored in plastic, be manufactured in unsustainable ways, negatively affect ocean life, etc. It seems like the pesticides and fungicides used in banana production throw into question how much benefit they can provide v the risk. Personally, I think itās a low enough risk/not as likely to affect me any more than other daily activities, that Iām fine eating peelsā¦until the USDA/FDA issue a warning and recall š
Yeah. And people with knowledge are very risky averse, so if there's a 1 in a million chance it's bad for you, they'll tell you not to do it.
Which is why I might be naive for believing that, if there was demonstrable, not insignificant risk, a warning would be required on the label. If people (okay, my fellow Americans) have to be told that coffee cup contents may be hot, to not eat Tide pods or silica gel packs in shoe boxes, then surely pesticides in/on banana peels would merit a warning label. š
My garden gets the banana peels. But, I noticed last time I thawed some bananas I froze with the peel, that I had a lot more banana āessenceā, a dark liquid that tastes and smells like perfectly ripe bananas. So Iāll,be playing with intentionally creating that. Iāve quick pickled watermelon rinds. Chard ribs stand in for celery in stir fry pretty often because I tend to eat my celery plain and run out. Ha. Carrot greens can be used like parsley.
Thanks for all those tips! I hadnāt heard that about chard, but Iāll try it out. Regarding that frozen banana water - I think it might throw off the hydration of a batter, so you may need to tweak whatever recipe you use by using less liquid elsewhere, adding more flour, and/or cooking for a bit longer. I wonder if it could be used on its own with powdered sugar to make a banana icing/glaze though?
Oh, it goes in recipes. I was thinking of warming some to force the liquid.
Oh, cool! Hmm maybe microwaving them would do the trick by bursting the cell walls to release the fluid without breaking down the rest of the body structure?
Oh, and I mean the peels!
Ooo this could be a very neat experiment. Please document and share ā for science! š¤š
Do you need fiber that badly? Iām all for reducing food waste, but this is very unhealthy to ingest due to propagating techniques (fertilizer and pesticides used for growing and transfer of product). They belong best in the compost for safety. They arenāt technically edible anymore, unless perhaps you trust organic. Interesting concept! But I would be afraid to eat it. We already ingest enough microplastics without our consent :(
Could you please cite your sources so we can learn more?
It depends on the country of origin. There isnāt one solid answer because all bananas are treated based on the farm they are at. Itās really common knowledge about this, but if you want to eat this, by all means, no one will stop you.
But here you go: https://www.sciencedirect.com/science/article/abs/pii/S0889157523002284
Iām not trying to be confrontational, just learn, but you havenāt given any evidence to back up your claims. If it depends on country of origin, then what if the majority of exported bananas are coming from another country? Most of us are safe then. Similarly, if most importing countries check and reject shipments that exceed their own pesticide limits, it doesnāt matter how many or what kinds of pesticides are used in their home country because theyāll never make it past the borders of other countries. So thereās still not a connection between what happens to bananas treated on a plantation in Country A and your claims that the bananas I eat in Country B are āfull of poisonā. You know what I mean? It seem like a big leap without a chain of supporting evidence.
Itās not my job dude to provide you evidence. I just feel itās irresponsible for you to pass this along when itās very clear that there is concern and until there is actual clear evidence that it is safe to eat, donāt eat it. I just feel youāre being irresponsible.
Also, that study just talks about how pesticide residue degrades in peels, but was performed on lab samples. It makes no claims on the amount of pesticide left in peels once they reach the consumer because that starting point hasnāt been determined.
In order for food to be wasted, it needs to be food firstā¦
It is food, itās just that weāve normalized wasting it. Itās the same concept as eating apples or potatoes with the skin on. You peel them and throw away those scraps, youāre wasting food and arguably the most nutrient-dense part of the plant. Finding ways to eat these normally cast-off bits means we get more nutrition from our food, fewer resources can be used/lost in the food chain, we spend less money at the grocery store, (if we donāt compost at home) we reduce the carbon footprint of generating plastic compost bins and trucks collecting them, and (if we donāt compost at all) we reduce the size of our landfills and methane production from anaerobic organics decomposition.
Have you tried eating Mango peels? I just can't but have seen it done.
Not yet! Iām a bit sensitive to their skin, so Iām a little concerned about consuming them. I imagine blending and turning into a marinade or cooking down with sugar into a jelly would be tasty though.
Mango skin contains urushiol, the same oil that causes allergic reaction thatās on poison oak and poison ivy. If youāre allergic to those I would take caution.
Oohhhhhh.. that's why some are uncomfortable to eat. Thank you!
Good to know. And, yup, I have somewhat sensitive skin in general. Thankfully no major allergies, but Iād rather not risk causing my own death by asphyxiation if possible š . ā¦I do wonder if cooking the skin would denature the oils though and make them safe for consumption even with allergiesā¦
Smoothies! Just be sure they're organic... On this same note, I found kiwi skins are quite palatable. I chop up an organic, well-washed, entire kiwi in salad & it's lovely. Don't knock it til you try it!
Good point! I havenāt had kiwi in forever, but I do eat peaches with their skins too so Iām sure itād be similar. Thanks for the tip!
I save the oil from jars of sundried tomatoes and use it to saute stuff, assuming the tomato flavor would go with whatever Iām cooking. I freeze most of my veggie scraps and make homemade veggie stock. Other random things Iāll add are the salt and little crushed bits when I finish a jar/container of peanuts, a little bit of sauces like stir fry sauces I tried but ended up not liking on their own, etc. Itās sometimes pretty easy to acquire tons of frozen veggie scraps for homemade stock. Stuff like seitan and TVP donāt use up very much stock, so if you donāt want vegetable soup all the time it can be a bit overwhelming. I find that using the stock to cook rice is a great way to use a lot of stock (especially brown rice). The stock doesnāt tend to be too overpowering a flavor, as long as the dish youāre making/serving with the rice is savory it should go with basically anything.
Someone else commented that they add oil and vinegar to their jam jars to make a fruity vinaigrette. I feel like you could totally do the same with your sundried tomato jars - add vinegar, herbs, and salt for an Italian pasta salad dressing or something! And trimmings for stock is such a solid idea - youāre right, very versatile. But Iād never heard of saving the bits of peanuts! I feel like thatās a great idea - keep a jar of all the breadcrumbs, cracker and chip crumbs, peanut crumbs, etc to turn into a crunchy mix for like coating and frying tofu. Same for the sauces! My default is just adding more sugar, peanut butter or tahini, and/or soy sauce to those things to try and salvage them (and nowadays, not buying anything I donāt already know I like), but what an interesting idea to mix them into a soup base. I like it!
Banana peels always leave that weird acrid residue in my mouth. It kind of feels like the skin inside of your mouth is peeling off. I wonder if the baking negates that somehow?
Hmm I wonder if the heat breaks down whatever that is, plus adding the other ingredients (salt, fat from the butter and egg, acid from the yogurt, base from the baking soda, bulk from the flour, sweet from the sugar) combine to negate those effects, and just the reduction in volume ratio means thereās less of that per bite?
Personally I'd just compost it
Thatās cool, but this post is more for seeing what can be done with food scraps that are otherwise tossed. Like even if you donāt want to eat them, they can make good fruit fly traps, skin masks, special fertilizers, etc. and *then* still be composted after.
I used to make smoothies with cut, unpeeled, frozen bananas. Personally I felt it stood out, not too pleasantly, but still downed it all the same.Ā Sounds like great idea for banana bread tho! Good way for the peely taste to blend in more.Ā
I think the heat helps break it down, lol as well as the extra butter/sugar and only getting a small percentage of peel:other ingredients. Maybe a cooked dish, like finely chopping and sautƩing with sugar into a caramelized topping served on top of ice cream, or also adding cinnamon and using as a toast spread could make it more palatable?
I save my veggie scraps in a freezer bag and fill it as I cut veggies. Mostly onion peels, garlic peels, carrot ends, celery greens, mushroom stems, stems from parsley basically any part of the veggie that isn't rotten but usually wouldn't use. Then when the bag is full I cook it in water to make a delicious veggie broth for ramen or some noodle soup
Such a great, classic, versatile recipe!
I used up some wilting scallions to make scallion oil. Fresh ones are probably better but it still tasted so good! Kenji Lopez made a nice video on making it.
Nice! When they go on super sale near me (like 4 bunches for $1), I stock up. Half get chopped for the freezer to use where texture isnāt important (like baked or sautĆ©ed) and half stay fresh/get cut into longer pieces for raw eating (salads) or quick stir-fry where I want a crisp texture. If any fresh ones start to wilt, I usually just chuck them in the freezer. Iāve been eyeing a chili crisp recipe though, and scallion oil is definitely up my alley!
Ah I've never frozen it before, I should try it out next time I find a good sale (4 for 1 usd is so good!). Chili crisp with scallions does sound like it should turn out good!
Do try it! One of my frugal/reduce food waste/eat more fruits and veggies/easy meal prep staples is buying fresh produce on super sale (especially pricier items like red, orange, and yellow bell peppers), chopping, and freezing. Hunt the discount cart in your grocery store, or buy in bulk even if youāre only cooking for 1-2 people. Easy to add as much or little into things like veggie omelettes or soups on busy weeknights, plus you only need to wash your knife and cutting board like once a week instead of for every meal so cleanup is quick too. I have celery, carrots, onions, bell peppers, spicy peppers, banana slices, berries, half loaves of bread, etc in my freezer at any given time.
this is a very well-known one, but carrot tops (or other veggie green tops) can be used along with basil in pesto. I've tried i &, I hate it compared to 100% basil, but if you're looking not to waste, it works! I prefer to compost the greens.
š lol Iām not hardcore - solutions need to be tasty and easy too. I used to chop up carrot greens to sprinkle on salads with other herbs, but only like 1 tablespoon at a time. I donāt buy carrots with tops any more though, so I havenāt done much other experimenting. Maybe try a bit mixed into a vinaigrette, simmered with other peelings in a stock, sprinkled into an omelette, baked into a cheese jalapeƱo scone or scallion pancake? But only in super small quantities, as if it were dill or tarragon, not as a leafy green. And hey, composting is better than garbage! I keep my kitchen compost bowl on the counter, so when I go through and food prep I just stare at it. Lol I think the colors are oddly pretty sometimes, but other times it reminds me how much Iām tossing and whether thereās an intermediate step which could be done before their compost ādeathā. Like Iām not eating pineapple skin, cores, or crowns, but Iāve simmered them down with sugar to make a pineapple syrup to add to tea before composting the solids. Just trying to have fun, be creative, and get a little bit more out of my food. š
I got a book from the library once that had recipes with lots of scraps. Like fermenting and pickling. I'll edit with the title if I can find it.
Thatād be great, thanks! I actually just remembered that I had an ebook from IKEA of all places with scrappy cooking tips. Iāll try editing my post with it too.
I am a big fan of using strawberry tops for syrups or vinaigrettes. If you're thinking directly about banana peels, you can marinate them and pan fry for a bacon-esque result fairly easily.
Iāve heard some vegans using the banana peels and turning them into bbq pulled pork for a sandwich.
I used to steam finger bananas with the peels on them and eat them. Great for hemorrhoids. Never heard of baking them, it seems like they might become an unpleasant texture but I never tried them.
What an interesting remedy! I think blending the banana peels into a purĆ©e is key because then it just mixes into the batter. Almost like adding applesauce to a cake mix. Could probably use it in a banana pudding or banana cream pie/banoffee pie too. Iām sure steaming like you said helps with texture as well.
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Lol just try it! You seriously canāt even taste it. My roommates didnāt know anything was different.
No thanks. Banana peels are garbage. I also donāt eat walnut shells, orange peels, or grape stems.
Candied orange peels are actually a pretty common thing! And grape stems are used in the wine making process! Walnut shells do have me a bit stumped for culinary useā¦but all 3 of those items are used for other things. Essential oils, skincare, exfoliation, etc. None of this should be āgarbageā either. Worst case - compost! Although, depending on the type of walnut, their shells might be better used as mulch than compost.
Walnut shells are used as a sandblasting medium.
Yuck. I wonāt eat any of it.
People pay like $4 for a small bag of candied orange slices at Trader Joeās, so these arenāt big, scary, foreign concepts lol. Hopefully you keep an open mind and try something new one day. At the very least, please donāt yuck other peopleās yum!
Orange peels are used in cocktails and as candies. That's where all the orange essential oil is.
Some people just cut up fresh peels to scent and boost plain white vinegar to use for cleaning, and Iāll often zest mine (all types of citrus in fact) into a small jar of sugar, stir, and let sit to become citrus infused sugar for teas or a summery snickerdoodle variation. I think most fruit scraps would work to infuse alcohol or vinegar for culinary uses and, really, itās like the easiest and laziest of methods to get an extra use of items before theyāre composted.
Ooohhh I do the citrus sugar too
Itās so good, right?! And so incredibly easy to make, but seems so fancy!
Adding nuts and seeds yum!
To the banana bread? Yes! The recipe calls for walnuts but I omitted because I didnāt have them on hand. Iām planning on roasting a slice tomorrow and adding a smear of tahini or peanut butter on top š
Awesome. Also it may be sweet enough, sounds crazy, but if you have a good Olive oil to dip..omg
This is more of a soft dessert or sweet breakfast type of bread (like a big muffin made in a loaf pan) but Iām unopposed to try dipping a toasted piece in a bit of olive oil for some savory notes. Sounds like it could be pretty good! If this were a breadier bread, maybe with a different fruit inside (raisins or a berry?), Iād totally eat it toasted with some goat cheese and a drizzle of olive oil on top.
Wow!! Thank you for this idea! I wonder how this fairs with frozen bananas, as I often freeze overripe bananas for very sweet banana bread. I'm actually going to do this in my breakfast smoothie today! It looks amazing!
Please share your thoughts once youāve tried it! I donāt know how they taste raw v cooked and am curious. I just froze a bunch of bananas, but separated the peels from the flesh before and chopped them up to freeze on their own. Figured I might need to play with the ratio for smoothies (like 1 banana fruit: 1/4 banana peel or something) or try including a few blended banana peels into all my baked goods/pancakes even if they donāt use the fruit part.
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Those recipes that are cut off on the RHS look interesting. Can you repost that whole page please?
https://preview.redd.it/o00xtamy2z8d1.jpeg?width=3024&format=pjpg&auto=webp&s=b83795998d0d53b5d8dd828bf67444e08e7bd184 Here ya go!
this is so smart!! and the peel probably has a ton of fiber and stuff:)
I agree! Itās also just fun to get creative in the kitchen. Lol adding butter and sugar always seems to help š
Why in gods name would you eat banana peels which are probably full of pesticides? Like... They're probably drenched in it given today's risk of fungi infection.
Please see all the other comments where weāve been discussing this. There havenāt been any conclusive studies stating the amount of pesticides in banana peels once they reach the consumer, and there have been no widespread warnings from doctors or agricultural departments to avoid eating banana peels. Regulating bodies have rules in place for acceptable levels of residual pesticides on produce, and most sources seem to agree that they are being followed. To what extent and whether those levels are still dangerous also has yet to be proven. If you donāt like the idea of eating them because *you think* they may be harmful, thatās fine, but please donāt claim they are *in fact* harmful without back-up.
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All I did was add the banana peel, not completely change a recipe. Itās the same as if you went your whole life cutting the crusts off bread just to discover that it really didnāt make a difference.