Jump to content

Don't toss out that banana peel


Recommended Posts


We've been eating bananas wrong!

In fact, a study last year found that if banana peels are blanched, dried, and ground into a flour, they can be turned into baked goods that taste just as nice, if not better than wheat-based products.


When their experiment's products were taste-tested, consumers reported they were just as happy with the flavors as they were with peel-free sugar cookies.

You'll even get a generous helping of minerals and cancer-fighting nutrients. Enriched with banana peels, for instance, the sugar cookies made in the study contained much more fiber, magnesium, potassium, and antioxidant compounds.


As a bonus, the goods also kept well on the shelf for three months at room temperature.


In 2021, for instance, a study on banana peel cake found the yellow skin of the fruit provides a natural food color to the baked product as well as a nutritional boost.


A 2016 study, meanwhile, found that substituting up to 10 percent of wheat flour with banana peel flour can enrich baked bread with higher protein, carbohydrate, and fat contents.


Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...