Banana Skin Caramel

Banana Skin Caramel

12h+

Everyone eats bananas, which means everyone is throwing away banana skins, which means everyone is throwing away flavor! Let's not waste flavor, and start seeing potential in everything! The Banana Skin Caramel is a great recipe for giving banana peels a new purpose. One tip is to always freeze the peels whenever you eat bananas, until you have enough to make a big batch of caramel! This condiment is great with ice cream, waffles, pancakes and, if you want to get dirty, a light dip with a potato chip—it's way better than you think. Enjoy! Turbinado sugar can be replaced with white sugar, and the oat cream with any plant-based or regular cream. Keep in mind that flavor can change slightly based on which kind of plant-based cream you’re using.

  • Cut off the very top and bottom of 200g of banana peels

  • Place the banana peels inside a freezer bag

  • Freeze the banana peels overnight to darken

  • Cut the frozen peels into smaller pieces

  • Add ¾cup of turbinado sugar to a pot over medium heat. Stir continuously until the sugar dissolves and turns deep golden brown

  • Add the peels and mix

  • Carefully add half of the cups of oat cream and mix to combine

  • Turn the heat to medium-high and bring to a boil

  • Transfer the mixture to a blender and add the remaining oat cream

  • Add the juice of ½ lemon and a pinch of salt

  • Blend on high speed until completely smooth

  • Transfer to another container. The banana skin caramel is ready

  • Enjoy eating it with pancakes, ice creams, and even with chips! It is delicious!

Yield 2 cups

  • Banana Peel

    Banana Peel

    200g
  • Turbinado Sugar

    Turbinado Sugar

    ¾ cup
  • Oat Cream

    Oat Cream

    cups
  • Lemon

    Lemon

    ½
  • Salt

    Salt

    to taste

Equipment

  • Blender

    Blender

Sous AI