From the page: A ripe banana is in a hurry — and full of gifts
Idea 6
Banana peel flour
Using peels has become a global sustainable-cooking movement, but home kitchens have always used every bit of the banana — from the blossom to the heart of the plant. The peel, rich in fiber, potassium, and resistant starch, becomes a versatile powder when dried and ground, enriching cakes, breads, and smoothies.
What you need
- Peels from 4 to 6 bananas (preferably organic or very well washed)
- Oven or sun, and a fine-mesh sieve
- Blender or food processor
- Glass jar with a lid
How to make it
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1
Wash the peels well under running water and soak them for 10 minutes in water with a splash of vinegar — this removes residue and impurities.
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2
Trim the ends and cut the peels into thin strips: the smaller they are, the faster they dry.
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3
Spread them on a baking sheet and bake at a low temperature (around 210 °F) for 1 to 1.5 hours, stirring halfway — or leave them in the sun covered with fine mesh for 2 days.
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4
They should snap when bent; if they flex, give them more time, because any leftover moisture will ruin the powder later.
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5
Blend until you have a powder and sift it so it's even.
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6
Store in a sealed container in a dry place.
Finishing touches
Use 2 tablespoons in place of the same amount of flour in any cake, pancake, or smoothie — it adds moisture, natural sweetness, and a lovely boost of fiber.
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