Vegans have already popularized the use of banana peel for several recipes, such as shredded dried meat from the peel, banana peel bacon and peel pork. However, there are several other recipe options, as has been discussed by scientists and gastronomists over the years. Therefore, check the reason for using banana peel in its most diverse preparations and innovate in the kitchen with benefits! Good reading.
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Banana peel and nutritional enrichment
The peel of this food represents 40% of the volume of the fruit. In this way, wasting it means losing a good part of its nutritional content, which is quite vast: Rich in fiber, minerals and nutrients, it it has the power to enrich food with micro and macronutrients, and in several preparations its flavor is not felt (unless that is your preference). intention). Check now some destinations that the banana peel can have:
1. banana peel flour
The protective layer of bananas can first be extracted and blanched, a process that will remove a little bit of its characteristic taste and viscosity, in addition to killing some germs that may be in it. After that, it will be dried and ground to the form of flour. This flour can be used in baked goods, such as bread and cookies – replacing the wheat in these products. In this way, the recipe is especially special for celiacs or people with some degree of gluten intolerance.
2. banana peel banana cake
In addition to using banana peel flour to replace wheat, it also adds a characteristic yellow color to the cake when baked. In this way, the use of artificial dyes rich in preservatives is dispensed with.
However, we need to warn: For the most conservative, the ideal is that banana peel flour replaces only 10% of wheat flour. This is because the cake can radically change the flavor of the recipe and, if you exceed this percentage, it may turn brown. That way, you guarantee a similar consistency, a characteristic color and much more minerals per slice!
3. Banana peel dried meat
To prepare it, just remove the inner skin of the peels and cover them with water and vinegar, where it will remain for 15 minutes. Then, in another container, add olive oil and chopped onion, peppers and the skins. Season as you prefer and “voilà”: your meat is ready. Don't worry, you won't taste bananas (that's what water and vinegar are for!). In times of rising meat prices, this is a reliable, cheap and wonderful option.
