Add the peels of <quantity>10</quantity> bananas to a sealable plastic bag

Add <quantity>⅓<unit>cup</unit></quantity> of water. Close the bag, removing most of the air from the inside

Boil water in a small pot over low heat. Add the bag with the banana peels and cook for 30m to extract the flavors

Let it cool in an ice bath

Open the bag, strain the liquid, and reserve in the fridge. Discard the peels

Cut <quantity>4</quantity> bananas into medium slices

Add <quantity>1<unit>tbsp</unit></quantity> of butter to a skillet over medium heat. Add the sliced bananas and sauté them for 5m until golden brown on both sides. Transfer to a bowl and let them cool down

Whisk <quantity>½<unit>cup</unit></quantity> of heavy cream until soft peaks form. Add <quantity>½</quantity> of the banana peels liquid and fold it in until combined. Reserve in the refrigerator

Cover the banana slices with the remaining <quantity>½</quantity> of banana peels liquid and refrigerate until cool

Add the cream on top and finish with flaky salt to taste. The banana skin nectar is ready

Enjoy!