From the page: Banana peels are pure gold
Idea 5
Soft baked banana with the peel on
Baking fruit with the peel on is an old technique from rural kitchens, where nothing from the harvest was lost. The banana peel, rich in sugars and aromas, caramelizes in the oven and becomes an "edible lid" — the heat breaks down the fibers and concentrates the flavor inside and out.
What you need
- Ripe bananas with peel (whole)
- Ground cinnamon
- Sugar or honey (optional)
- A dab of butter or coconut oil
- Baking sheet and oven
How to make it
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1
Wash the banana peels well under running water, scrubbing with your hands — you'll be eating the fruit with the peel, so this step ensures cleanliness.
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2
Cut a long slit in each banana without separating the halves — it becomes a little "boat" that holds the filling while baking.
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3
Place half a teaspoon of butter inside the slit and sprinkle cinnamon and a little sugar — the butter helps caramelize and the cinnamon pairs with the fruit's sugars.
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4
Bake in a medium oven (180 °C / 350 °F) for about 15 minutes, until the peel darkens and the pulp is soft and bubbling — the heat cooks the pulp inside and makes the peel soft enough to eat.
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5
Serve hot, with a spoon, eating the pulp and scraping up the caramelized peel along with it.
Finishing touches
It's great with a scoop of ice cream or a drizzle of condensed milk on top. A well-darkened peel with no soft spots is ideal, since it has more concentrated sugar.
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