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! 💕
Ayumi says
What about the preservatives they spray on the banana peels? How do you clean them effectively?
Sam Turnbull says
I buy organic 🙂
Ayumi says
Cool, but for those of us who either can't afford "organic" or don't have a store who sells "organic" what are we supposed to do to properly rid the banana of any preservatives? (Put it in quotes for the natural cross contamination that can happen from wind, rain, or natural causes that naturally migrate gmo bananas seeds/preservatives to "organic" farms)
Monica says
Soak in vinegar and water for ten minutes or so will help.
Ayumi says
Thank you, do you think rice vinegar will work?
Mike says
I soak all my produce in baking soda and apple cider vinegar (20min at least)Then wash with plant based dish soap as needed. As needed includes cucumber, peppers, and apples.
Ayumi says
Thanks so much for your response what ratios do you use?
Mike says
I eyeball it. About a tablespoon or two of vinegar and one tablespoon of baking powder. I also separate leafy greens from hard skins which slightly alters my amounts. Soak them and leave them Or vigorously apply depending on your time.
Mike says
I found your page looking for B12 naturally. It said banana peels are rich with them. FYI.
zarazek says
Please supplement vitamin B12, there's nothing wrong with that
Janet says
Organic farmers use pesticides, herbicides and fungicides. They are derived from natural ingredients as opposed to synthetic. Just because something is found in nature does not mean it is good for you. Read the science from unbiased sources, not articles in support of organic agriculture or conventional agriculture.
Lisa says
Currently marinating, love so many of your other recipes can't wait to try this tomorrow. I found nutritional information @
https://www.livescience.com/45005-banana-nutrition-facts.html
Sam Turnbull says
WOnderful! THanks, Lisa!
Karen Haworth says
Just made these. They are really good! They even look like bacon! I saw the comment about the liquid smoke. I ended up using both liquid smoke and paprika. Next time I may add more liquid smoke. I used 1 tsp in a doubled recipe. I am using these in a BLT for lunch. Thanks Sam for all the great recipes. I can always count on yours to be the best!
Karen Haworth says
BTW, I used smoked paprika...forgot to mention that!
Sam Turnbull says
So happy you enjoyed Karen!
Gina Caracci says
Well I finally tried these..I didn't have maple syrup so I used pancake syrup and totally missed the paprika. A few pieces were spot on, but some were too bitter. Some were too burnt, but that's my fault. Still a great idea to try again. Made your banana squares again too. Thx Sam!
Beth says
I tried banana peel bacon but didn’t have the liquid smoke or smoked paprika so substituted 2 parts chili powder to 1 part cumin as recommended online. It was ok but I want to try the recipe as written. Thank you for this wonderful way not to throw food away.
AJ says
Love the idea of these but as others have commented, it’s too salty. Followed as instructed, used coconut oil to fry and couldn’t eat because of the saltiness of the final product. I’m wondering how else to marinate because I do want this recipe to work. It’s a great idea, with little waste on food! Thank you for all your hard work and experimentation.
Frank says
Perhaps try using a low sodium soy sauce?
KPZ says
I used coconut aminos in subsititute of the soy sauce and brown sugar but did not change any other ingredients. The final product was lovely - smokey, sweet and a little salty. Perhaps give this a try if you are not a fan of the saltiness?
KB says
Add water?
Maryse says
I made for the first time today and liked it more than I expected, but next time I'm going to use low-sodium soy sauce; it was too salty for me. I marinated for one hour, maybe that's too long? Anyway, I'm grateful for the recipe and looking forward to making again with low-sodium soy sauce.
Lynn says
I made this recipe and really like it. In place of soy sauce I used coconut aminos; not salty at all. Drain the bacon well and the strips become crisp. I like it.
Sam Turnbull says
So happy you enjoyed, Lynn 🙂
Arielle says
Followed the recipe exactly. Although the marinade flavor was delicious and spot on, there was just no getting around the fact that we were eating banana peels. The vegetal flavor of banana peel came through, and we didnt love that. Will not be eating banana peels in the future.
Dina Anthony says
Hi, Can this be made somehow without the oil. Perhaps baking instead of using a skillet? Thank you for the recipe.
Carmen I says
Haven't tried it yet, but according to my research (dehydrating the peels for fertilizer for my vegetables, as I type this). They also contain Phosphorus and Magnesium. Don't know the amounts of each. I found this recipe after my daughter told me about peel bacon. I had already chopped the peels (was dehydrated the actual banana fruit before she told me) but will try them when I get more.
Sam Turnbull says
Thanks!
Trish says
Hi Sam, I haven't tried this yet but am going to today. Just wondering if you can freeze left over marinade to use again?
Paul Smith says
I just want to hear a little bit more about the vitamin B12 that is in the banana peel and the amounts of this as we are always told the only way to get it on a plant-based diet is through nutritional yeast?
Cindy Heslop says
You are so clever! I dont even like bananas and yet I loved these! Thank you so much for sharing
Sam Turnbull says
You're most welcome! Thrilled you love it 🙂
Jennifer says
You’ve given us back our bacon! Thanks for all your hard work and for sharing Have you tried baking it? Any suggestions on that? Might be quicker/easier...
Sam Turnbull says
I haven't! If you give it a go, let us know how it turns out 🙂
layor nala says
I don'thave any leftover banana peels. I just use the whole banana sliced in my smoothie, together with other fruits (unpeeled), fruit juice, yoghurt, oatmeal, ginger, and turmeric.
HirlGrend says
Oh wow this was amazing! Even omnivore OH liked this 'bacon' even though he knew what he was eating before he tried it!
I had everything on hand except maple syrup so used a sprinkle of fine brown sugar instead. Great salty flavour and I can magine they'd be great in a BLT. We just ate them as crisps.
Thanks for sharing this recipe, and for the commented questions and answers about preservation options 🙂
Sam Turnbull says
Awesome!!! So happy you loved it, HirlGend!
Kelly says
I really like this recipe, it’s so creative! I’ve made it a few times and prefer to scrape the peels lightly, leaving a thin layer of banana on the peels. They retain some moisture that seem reminiscent of bacon fat and still crisp up nicely! I also like to cook in vegan butter on a cast iron pan. Thank you for the vegan recipes, love them 🙂
Sam Turnbull says
Aww yay! So thrilled you love it, Kelly!
Sandra says
Truly Genius!
I did not leave them in the marinade very long and I used low salt soy sauce. We Put them on top Romain lettuce leaves filled with lots of veggies and avocado slices…not to salty this way - perfect!!!
Thank You❣️
Sam Turnbull says
Amazing!!
Lynn says
I've been saving banana peels for ages! To dry, then grind into powder to use in my garden and in my soap making! I just might try "bacon" now, too, lol
Barbara says
HI... love the recipe, but I don't always want to eat bananas just to have bacon the next morning or in a day or two. You said freezing made them black...not nice... how can you store them for a few days. n the fridge? In a plastic bag at room temp? In a paper bag ? There must be a way. Not practical to have to eat bananas the day before you can have bacon.
help please, Barb
Sam Turnbull says
Hi Barbara! The banana peels won't keep long but the bananas fruit freezes very well. So I recommend that when you want to make banana peel bacon, peel the fresh bananas, use the peels, and put the fruit in the freezer in an air-tight container to use later in a smoothie or another recipe. 🙂
Patricia Devine says
I peel and slice ripe bananas and freeze them - great for 'nice cream' and smoothies. It's best to slice them before freezing rather than afterwards. I them put them in a plastic bag, spread out on a tray, one layer deep and then later you can tap the bag and they separate nicely rather than sticking together in clumps.
Marsha says
I found nutritional info on banana peels here
https://www.livescience.com/45005-banana-nutrition-facts.html
Sam Turnbull says
Thank you, but I believe that's the nutrition facts for bananas (not just the peel). Appreciate you looking it up tho!
Melissa says
Delicious! My whole family loved it. I think it is my favorite vegan bacon. Better than bacon made with eggplant, tofu or tempeh. And banana peels are basically free! Amazing.Just wondering how to save all the banana peels. Will they keep in the fridge or do they need to go directly into the marinade? Could the peels be frozen for later use?
Sam Turnbull says
Awesome!! I'm so happy you love it so much, Melissa 🙂 Banana peels turn black when frozen so that might be kind of icky, but you can keep them in the marinade for up to a few days in the fridge if that helps. Enjoy!