Banana Peel Bacon

4 Servings
17 min

We know it might sound odd at first, we were also dubious about how it would taste, but this is genuinely an easy, flavoursome, vegan and zero waste alternative to actual bacon.


The ‘bacon’ goes super crispy and has a smoky charred flavour which we love, it’s also a great way to use up the skins you’d normally throw away. It works best with very ripe bananas (when they have brown spots) so if you are baking or freezing your ripe bananas you can use the peel too and completely avoid any food waste.


Again, we know this might not sound like THE most obviously delicious bacon alternative and don’t get us wrong, we really love the ‘fake meat’ kind, but this banana peel bacon really is good and is incredibly easy. You can add it to loads of meals like salads and pasta, we even made it for the veggie breakfast that you can find on our instagram page. We can tell you‘re intrigued so give it a go and let us know what you think!


*We have read that banana peel is not suitable to eat for people with a latex allergy so if that’s you, please look into this or avoid the recipe completely!


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Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 3-4 Minutes Total time: 17 min
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Ingredients


  • 4 Banana peels (ripe)

Water vinegar solution

  • 2 cups water
  • 1 tbs malt vinegar

Marinade

  • 2 ½ tbs light soy sauce
  • ½ tbs garlic oil
  • ½ tbs olive oil
  • 1 tbs honey
  • ½ tsp garlic powder
  • 1 tsp smoked paprika

Instructions


Peel your banana so you have around 2-4 strips from each and cut off the very top and bottom so you are just left with the peel itself.
Use a spoon to thoroughly scrape off all of the fleshy white part on the inside of the peel (it will not go crisp if you leave this on).
Put your peel into the water and vinegar solution for 5 mins.
Whilst you wait, make your marinade by putting all of the ingredients into a dish and mixing well.
Take your peel out of the vinegar solution and place straight into the marinade. Leave in here for a minimum of 30 mins. The longer you marinade it for the stronger and better the flavour will be.
Heat a frying pan until hot then add your peel to the dry pan. Fry on each side for a couple of minutes each until they start to crisp up and darken. There might be some smoke but this is ok.
Once you’ve fried it on both sides, remove from the pan and put onto a cold plate to crisp up (about 20 seconds will do) before adding it to your sandwich, pasta, soup, cooked breakfast etc.
Save any leftover marinade to use for future ‘bacon’ or to marinade veg - it goes very well on red onion!

Tips

  • You can reuse the marinade if you want to make less ‘bacon’ - to do this use 2 peels instead of 4.
  • Keep an eye on the bacon as it does cook quickly.

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Comments

  • Alex Alex on Sep 23, 2020

    Great way of using up leftovers!! Really creative idea

  • Christy Roppel Christy Roppel on Sep 26, 2020
    What is the reason for the "pre-soak" WATER VINEGAR SOLUTION?


    • Food for Daise Food for Daise on Sep 27, 2020

      Thanks for your question :) There are two reasons for this. One is to act as a sort of 'cleaner' for the banana skin and the other is just an extra layer of flavour before the marinade.

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