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
Place the banana peels inside a freezer bag
Freeze the banana peels overnight to darken
Cut the frozen peels into smaller pieces
Add ¾ cup 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 1½ 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
200 g
Turbinado Sugar
¾ cup
Oat Cream
1½ cups
Lemon
½
Salt
to taste
Equipment
Blender