Apparently bananas aren’t only good for making banana bread, you can actually use the peels as a substitute for pork in a sandwich.
The latest trending vegan-friendly recipe is easy to whip up, only requiring some shredding, marinating, and pan frying.
The recipe might only be catching steam now on social media but according to reports it has been around since 2019. The first foodie that attempted to make the dish was Melissa Copeland who goes by The Stingy Vegan on social media.
She spoke to the INSIDER in 2019 after a video of her recipe went viral. She explained that she did not think the recipe would turn out as well as it did.
“I was as sceptical as everyone else is when they hear about it for the first time. You’d imagine it would be bitter and fibrous, and I wasn’t expecting it to be good,” Copeland told the publication.
She also acknowledged that some people would be reluctant to try the recipe because banana peels are not really famous for being used in recipes, but she assured that once people got over the initial scepticism they would be able to enjoy the dish.
“I’m surprised that the recipe has done so well but it’s reaching the right people as many have tried it and given very positive feedback. Once people get over the initial ick factor and try it out, they will be convinced!” she said.
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This recipe will work even for those that do not like the taste of banana’s as the peel tastes nothing like the fruit.
TikTok foodies have been attempting the recipe with a number of them being pleasantly surprised by the taste.
If you want to try it out you can follow Copeland’s recipe below. She stressed that in order for the recipe to turn out good, people need to follow her method accurately.
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How to make the banana peel ’pulled’ pork sandwich
2 medium organic bananas YELLOW, firm and not quite ripe (mine still had tinges of green around the stem and bottom) *SEE NOTE AT BOTTOM OF RECIPE
1 ½ tablespoons olive oil
1 teaspoon hot smoked paprika
¾ teaspoon chilli powder
¾ teaspoon dry mustard
¾ teaspoon garlic powder
¾ teaspoon onion powder
¼ teaspoon cumin
A few splashes of water
2 tablespoons vegan barbecue sauce
A pinch of salt
Wash the bananas well.
Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.
Shred the peels with a fork and cut them into 2 to 3 inch-long pieces. Transfer to a bowl and add the olive oil, paprika, chili powder, mustard, garlic powder, onion powder and cumin. (It’s important not to add salt yet, I found they got super salty if I added it now). Mix well and set aside to marinate while you prepare your coleslaw.
Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.
The cooking time will depend on how ripe your bananas are (the riper they are the faster they cook) so start tasting after a couple of minutes. It’s important that they are tender enough to bite through but not so overcooked that they turn to mush. They should be done in around 5 – 10 minutes more or less. Add another splash of water and keep cooking if the pan goes dry before they are tender.
Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavour. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.
Pile the banana peels on your bun and top with your coleslaw. Serve immediately.