article image source - freepik (link)
Recent scientific research has revealed that this neglected part of the fruit can be transformed into a delicious and nutritious ingredient in baked goods, providing additional nutritional benefits and a longer shelf life.
A 2022 study found that when banana peels are boiled, dried, and ground into flour, they can be baked into products that taste just as good as, or even better than, those made from wheat.
Top view cut banana on wooden board - source: freepik
Delicious Flavors
Scientists have also proven that they are beneficial to health. When testing the taste of the products, consumers said they were just as happy with the flavors as they were with traditional peel-free cookies.
As an added bonus, these products have a shelf life of three months at room temperature.
Although the study, published in the journal ACS Food Science & Technology, focused only on adding banana peels to baked cookies, the results suggest the potential for using banana peel flour in bread, cakes, and pasta as well.
For example, a recent study on banana peel cake found that the yellow peel of the fruit adds a natural color to the baked product, as well as a nutritional boost.
A 2016 study found that replacing up to 10% of wheat flour with banana peel flour could enrich bread with higher protein, carbohydrate, and fat content, according to Science Alert.
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Reducing Food Waste
It's worth noting that eating the peel of this fruit is not only a healthy option but also helps reduce food waste. The peel makes up about 40% of a banana's weight and is often thrown away, despite being packed with nutrients.
While banana peels are not beneficial when raw, when prepared correctly, they can actually taste amazing.
It may also help extend the shelf life of some products due to its antioxidant and antimicrobial properties.
The same applies to other fruit peels, such as mango peel, which has been found to enhance the antioxidant properties of cakes and improve their taste.
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