Banana Peel Flour
Fibre packed banana peel flour, from your left over banana skins
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