Author: Yes, you read that right, this is banana peel bacon. A vegan bacon recipe made from the banana peels that you would otherwise toss away. Am I crazy? Maybe a little. Does it taste good? Yes, it does. It really, really does!
There has been a recent trend of making a vegan pulled pork type sandwich using banana peels, but for the most part, people have had bad experiences with it, saying that it actually tasted awful. But I didn't let that get me down. I was more intrigued by the idea of making banana peel bacon than the pulled pork (but let me know if you want me to give the pulled pork a try too). It took several experiments, but then the magic happened. Let me tell you, the results are good. Like actually really good. Like addictively yummy good.
The banana peel bacon is crispy, chewy, and a bit greasy just like traditional bacon. A bit thinner than traditional bacon, the flavour is smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious. I'm not the only crazy one who liked it, my partner Adam and my dog Chickpea were both crazy about it too!
Banana peel bacon would be delicious alongside a vegan fried egg, tofu scramble, on a sandwich, chopped and served on a salad, or to top a pasta dish!
To make banana peel bacon:
The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots.
To prepare the banana peels, remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.
Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels.
Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.
You will likely have leftover marinade. Feel free to make more banana peel bacon or to save the marinade for a few days in a container in the fridge to use again later.
When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.
Now if you want to use up those bananas you just peeled, try more of my vegan recipes such as my banana milk, banana nut muffins, banana bread oatmeal, healthy breakfast cookies, banana coconut French toast, or any of my dessert flavoured smoothies.
Bon appetegan!
Sam.
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Banana Peel Bacon
Servings: strips
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Ingredients
- 2 very ripe banana peels, (from 2 bananas, I used organic bananas and washed them before making the bacon)
- 3 tablespoon soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon light oil, (or more if needed)
Instructions
- The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots. To prepare the banana peels: remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.
- Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels. Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.
- When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side, until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Margareth Richards says
Excellent thank you.
Sam Turnbull says
You're most welcome 🙂
GB says
I would like to bake these and not fry them. What temperature would I bake them and for how long? Thanks
Sam Turnbull says
Hi GB, I haven't tried baking these so I'm not sure the temperature, time, or if it would even yield good results. Sorry I can't be more help!
Juanita says
Maybe I did not fry long enough? They were more chewy, not crispy at all, even after sitting. I'm kinda afraid of overcooking . . . I will try again.
Sam Turnbull says
Yes, you likely need to cook it a little more. Enjoy!
Juanita says
Interestingly, you may be amused to learn that a mouse made off with a couple of slices when I'd left them out overnight! ;-D So: bait!
Sam Turnbull says
Hah! Cute 🙂
James D McCuaig says
Can I make up a batch and store for later use?
Sam Turnbull says
The bacon will lose it's crispiness so it's not really the best to make ahead. Enjoy!
Jim says
I was just thinking about doing everything up to the cooking stage and then having it ready to go just like regular bacon
Sam Turnbull says
Yep you can let it marinate in the fridge overnight. Enjoy!
Ed says
According to this article, https://www.livescience.com/45005-banana-nutrition-facts.html
Banana peels are high in B6 and B12. Lack of B12 is of concern with vegan diets.
Sam Turnbull says
Good to know!
Des says
Nooooooooooo!!!!! I peeled 20 bananas two nights back for my smoothie bags. I actually looked at all the peels and wondered if there's anything I can do/make with it. I'm so sad right now 🙁
Sam Turnbull says
Awww, well next time at least!
Maria K says
Definitely have to be careful not to burn them, but the ones I didn't burn were great! I dipped them in the marinade again just before eating since I didn't marinade them very long.
Sam Turnbull says
So happy you enjoyed, Maria 🙂
Naomi says
I can't believe this worked! I'm not sure what I did that was different from other people but I didn't get even a hint of banana in my final product. Great job coming up with this!
Sam Turnbull says
So thrilled you loved it Naomi!! 🙂
Mallory says
I have sweet smoked paprika and spicy smoked paprika, which would you recommend for this recipe?
Sam Turnbull says
Sweet smoked paprika 🙂
Laura-Lee Bowers says
NO. WAY. First chickpea water is eggs, now banana peels are bacon???? Gaaaaaahhh :DDDDDD I'm so glad I'm not alone being vegan anymore!!!! <3
Sam Turnbull says
Haha!! Right!? The possibilities are endless!!
Laura-Lee Bowers says
I tried it. We loved it. We were rushing out the door for an outing so I just used a bit of soy & the tiniest amount of smoked paprika (the jar had run out). I left them to marinade for a few hours. We came back and made BLTs. We were in shock all day afterwards -- they were so good!!! Plus, I (as a long time vegan, who has never been totally sure it was 'natural' for humans ot be that way) the fact that there is B12 in banana peels, and they're delicious, made me feel like being vegan is completely natural for humans. Thank you so much for this recipe!!!
Sam Turnbull says
Awesome!!! Thrilled you loved it so much, Laura-Lee 🙂
Denise says
Great by me! I love bananas (and salt!), so the hint of banana flavor was intriguing and not overwhelming. It would be fantastic in a BLT or crumbled on a salad. The best part is using something that would otherwise be "waste." BONUS!
Sam Turnbull says
Haha, awesome!! So happy you loved it, Denise 🙂
Louise says
I haven't made this yet but have a bottle of liquid smoke in the cupboard. Do you think I could use that and if so, how much?
Thanks for helping me discover how easy being a vegan can be.
Sam Turnbull says
Smoked paprika adds not only flavour but also colour. If you want to sub liquid smoke instead I would recommend 1/4 teaspoon
EL says
This was a very easy recipe. You definitely have to watch closely it doesn’t get burnt. While the texture was really enjoyable, I have to admit.. the banana flavor just wasn’t for me. But in a sandwich (BLT with vegan mayo) it was doable. But me not liking the banana flavor is no fault of Sam’s. Her recipe was on point and the rest of the flavor was nice. While this one wasn’t my cup, it has me excited to try rice paper bacon! (*Definitely use organic!)
Sam Turnbull says
Haha, so happy you gave it a try, EL 🙂
Lauren says
Is there enough of a difference between "paprika" and "smoked paprika" to matter? I only have regular paprika... Thanks!
Sam Turnbull says
The smoked paprika adds a smoky taste the the banana peel bacon, you could sub by adding a few drops of liquid smoke. Enjoy!
Lauren says
Awesome, thanks so much for getting back to me!
Juanita says
HA! Just what I did--before seeing this! 🙂
Anne-Marie Lacroix says
Hi! I tried the banana peel pulled pork. I've done it already a couple of times and personally, I love it. I would recommend to give it a try.
Sam Turnbull says
Awesome!! I will give it a try soon 🙂
Rachel says
Disappointed. Excited to try my first banana peel recipe but it just wasn't very good. The initial taste was ok but then it was salty and burnt tasting. Will not make again. Easy recipe though!
Sam Turnbull says
Hi Rachel, traditional bacon is quite salty, but to reduce the saltiness use less soy sauce or a low sodium soy sauce. If it was burnt tasting, it's because it probably got a little burnt. Try cooking it at a lower temperature next time. Enjoy!
Lynn says
Hi, Rachel,
I used coconut Caminos and the bacon strips were delicious and not salty at all. Next time I'm going to put a bit of sea salt into the marinade. I agree with Sam that real bacon is salty.
Lynn
Shenoa says
This looks really interesting! I wonder if they could be baked, like the rice paper bacon I adore.
Sam Turnbull says
I haven't tried, but if you do you may need to spray them with oil or add oil to the marinade so they have that fatty crispiness that traditional bacon has.
Becky LL Holm says
Please let me know how this turns out baked! I don't use oil!!
Cynthia Tonseth says
I added liquid smoke to make the flavor more authentic . I did not use oil but used the Skan pan .. I probably cooked them at too high a heat at first but they were not bad . Crispy , interesting flavor .. will try again and work with the marinade some more .
Sam Turnbull says
I always recommend trying the recipe as written before making any adaptions but I am glad you enjoyed!
vm says
Have you tried cooking these peels in an air fryer to avoid using oil (or at least much less oil than frying for us noSOS vegans)? I just got an air fryer and am just starting out. Thanks for all your hard work and innovation!!!
Sam Turnbull says
I haven't no, but you are welcome to try!
Becky LL Holm says
OH, Good idea to use the air fryer. Please let us know how it turns out!!
iv says
i made some using the microwave for about 3 minutes and were just as good as fried!
Sam Turnbull says
Wow! Great idea, I must try this 🙂
Michael Worsham says
Did you try making these with liquid smoke?
Organic bananas are a must for this recipe, since you are eating the peels. luckily are now available at just about every supermarket in the U.S.
Sam Turnbull says
I first used liquid smoke, but I preferred the taste and colour to the version with smoked paprika. But you are welcome to adapt the recipe to your own preference!
Stefani says
What an intriguing recipe! Do you buy organic bananas for this? Conventionally grown bananas do get a pretty good wash with pesticides, if I'm not mistaken, and the only reason why they're low on the Dirty Dozen list is because we don't tend to use the peel. Just wondering...
Wynne says
I second this question...
Sam Turnbull says
Yes, I bought organic bananas and gave them a wash first- I will add that to the recipe notes!