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Banana Skin Caramel
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Matt Orlando

Matt Orlando

Banana Skin Caramel

12h 35m

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 200 g of banana peels

    Step 0
  • Place the banana peels inside a freezer bag

    Step 1
  • Freeze the banana peels overnight to darken

    Step 2
  • Cut the frozen peels into smaller pieces

    Step 3
  • Add ¾ cup of turbinado sugar to a pot over medium heat. Stir continuously until the sugar dissolves and turns deep golden brown

    Step 4
  • Add the peels and mix

    Step 5
  • Carefully add half of the 1½ cups of oat cream and mix to combine

    Step 6
  • Turn the heat to medium-high and bring to a boil

    Step 7
  • Transfer the mixture to a blender and add the remaining oat cream

    Step 8
  • Add the juice of ½ lemon and a pinch of salt

    Step 9
  • Blend on high speed until completely smooth

    Step 10
  • Transfer to another container. The banana skin caramel is ready

    Step 11
  • Enjoy eating it with pancakes, ice creams, and even with chips! It is delicious!

    Step 12

Yield 2 cups

  • Banana Peel

    Banana Peel

    200 g
  • Turbinado Sugar

    Turbinado Sugar

    ¾ cup
  • Oat Cream

    Oat Cream

    1½ cups
  • Lemon

    Lemon

    ½
  • Salt

    Salt

    to taste

Equipment

  • Blender

    Blender

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