High fibre, waste reducing, with magnesium, potassium, and antioxidant compounds, what is not to love about making your own banana peel flour for delicious muffins and pancakes!

Fibre is an important part of a healthy diet and helps with digestive health, weight control and overall health.

Below is the recipe, try with a couple of banana skins first, which you can use for our banana peel flour pancake recipe.

Banana Peel Flour

Fibre packed banana peel flour, from your left over banana skins

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Resting time 2 days d

Total Time 2 days d 15 minutes mins

Course Breakfast, Dessert

Cuisine American, French

Servings 1

Calories 90 kcal

Ingredients

  

• Banana peels (from ripe bananas are best — they’re softer and slightly sweeter)

Instructions

 

• Wash thoroughly:

  Scrub the peels to remove any pesticides or dirt. If they’re not organic, consider soaking them in a mix of water and vinegar for a few minutes, then rinse.
• Boil (optional but recommended):

  Boil the peels for about 10 minutes. This softens them and reduces bitterness.
• Dry them out:

  You can:

  Oven dry: Place the peels on a baking tray and bake at a low temperature (around 70–90°C or 160–200°F) for 1–2 hours, flipping halfway.

  Air dry: Leave in a warm, dry place for 1–2 days.

  Dehydrator: Set to 55–60°C and dry for 6–8 hours.
• Grind into flour:

  Once completely dry and crispy, blend or grind the peels in a food processor, spice grinder, coffee grinder or mortar and pestle until you get a fine flour.
• Store:

  Keep in an airtight jar in a cool, dry place for up to a month.

Notes

Start with a few banana peels as an experiement and you can then use the flour for pancakes.

You can use banana peel flour in smoothies, baking (like pancakes, muffins, or cookies), or even mix a little into your oatmeal or bread dough.

Banana peel flour on its own is very fibrous and dense, so the texture will be heavier and slightly chewier. To balance it out without using oat or wheat flour, you can blend it with a lighter gluten-free flour.

Roughly 90 calories per banana skin once ground per 70g

Keyword banana peel,, frugal

Whats next? Try our delicous fibre rich pancakes!

Banana Peel Flour Pancakes

Makes about 6 medium gluten free pancakes from your banana peel flour

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, French

Servings 6 pancakes

Calories 266 kcal

Ingredients

  

• 60 g ½ cup banana peel flour
• 50 g almond flour
• 1 tsp baking powder
• 1 tsp cinnamon optional
• 1 ripe banana
• 1 egg
• 180 ml plant-based milk unsweetened almond milk is nice
• 15 g maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Coconut oil or butter for cooking

Instructions

 

• Mix dry ingredients in a bowl: banana peel flour, wheat/oat flour, baking powder, cinnamon, and salt.
• Whisk wet ingredients in another bowl: mashed banana, egg, milk, honey/maple syrup, and vanilla.
• Combine the wet and dry mixtures. Let the batter sit for 5 minutes (banana peel flour absorbs a bit more liquid).
• Heat a non-stick pan or skillet with a little oil or butter over medium heat.
• Scoop batter (about ¼ cup per pancake) into the pan. Cook 2–3 minutes per side until golden brown and cooked through.
• Serve warm with toppings like yogurt, fresh fruit, more banana slices, or nut butter.

Notes

🍴Tip: If the batter feels too thick, add a splash more milk. If too thin, add a bit more almond flour.

Keyword banana, gluten free banana peel pancakes, pancakes