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What have you got left today: Banana

You have leftover bananas that are a bit past their best...now what?

Here are two great recipes on how to use ALL of your leftover bananas.

Chocolate Banana Croissants

This recipe will make you never waste old bananas again. © Max La Manna
This recipe will make you never waste old bananas again. © Max La Manna

This combination of warm flaky dough, melted dark chocolate and caramelised bananas will send your tastebuds out of this world - or into the next room. But remember, be careful who you share these with because they might all go in a flash and you’ll be asking yourself “who ate my chocolate banana croissants?”

Makes 15-18

1 rolled puff pastry sheet

50g chocolate or chocolate spread

2 bananas, sliced (save peels for later)

Icing sugar

Preheat the oven to 200C

If the puff pastry was in the fridge prior, be sure to allow the pastry to come to a room temp or leave it out for 10 minutes before unrolling the pastry sheet. Next, cut the pastry into triangles. I’ve divided the sheet into thirds -making it a lot easier to cut.

Add the pastry now to a parchment lined baking sheet. Next, add a small dollop of the chocolate spread to the based of the pastry and the sliced bananas. With both hands, roll the base of the pastry (where the chocolate and banana meet) and roll forward to the point of the pastry.

Make sure you give enough space between each pastry before placing in the oven for 10-15 minutes until the pastry has puffed into a golden pillowy cloud.

Remove from the oven and rest for a few minutes before finishing off a dust of icing sugar.

Keep in a sealed container up to one week.

Banana Peel “Pulled Pork” Sandwich

Who knew you could make such a delicious recipe from banana peels. © Max La Manna
Who knew you could make such a delicious recipe from banana peels. © Max La Manna

Yes, if you’re still confused - we’re going to be cooking and eating bananas peels.

Bananas are one of the most thrown away foods in the world and just here in the UK, we waste around 1.4 million bananas every day - including the peels too!

Here’s a quick and tasty BBQ “pulled pork” sandwich. Eat the banana for breakfast and have the peel for lunch - easy, done, in a flash!

Makes 2 sandwiches

3 bananas peels, shredded

1-2 tsp olive oil

1-2 tbsp BBQ sauce

¼ tsp mustard powder

¼ tsp smoked parpika

¼ tsp cumin powder

Pinch of salt and black pepper

Cornichons

Sauerkraut

2 Sandwich rolls

Make sure to give the banana peels a good wash and rinse before cooking. I prefer using organic bananas when I make this sandwich.

Add the shredded banana peels to a bowl and add the spices, oil and sauce. Mix well and until the banana peels are covered in the BBQ sauce mixture.

On a medium high heat, add the banana peels to the frying pan and mix occasionally. Add a splash of water if the peels begin to stick to the frying pan. Stir and cook well for about 10 minutes until the peels are soft enough that you can cut through the peel easily.

Remove the bananas peels from the heat. Begin to assemble your sandwich. Add a bit of lettuce to the base of your sandwich with some sliced cornichons. Next, add the smoked BBQ banana peels and finish off sauerkraut or coleslaw, if you’d like.

Food Waste Tips:

Store your bruised and brown spotted bananas in a sealed container or bag in your freezer up to 2 months. Great for making smoothies and adding frozen chopped bananas to porridge and baked goods. Add the peels to your food waste collection service or at home compost. You can also make banana peel tea and feed your plants.

By Max La Manna
Featured image by Max La Manna

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