Caramelised banana peels

There are ingredients that spend years in our kitchens without ever getting the attention they deserve. Banana peels are one of those classic cases: almost all of us throw them away without imagining their potential. Rich in fibre, full of aroma and naturally sweet when the banana is very ripe, they are perfect for a small piece of kitchen alchemy that only needs three minutes on the stove: caramelised banana peels.

This idea is not just creative, it’s also a practical way to reduce waste and get more flavour out of what we already have at home. When cooked, the peels develop a surprisingly pleasant texture: tender, glossy and coated in a light caramel with a hint of cinnamon.

And the best part? They work as a topping for almost anything. Weekend pancakes, warm porridge during the week, yoghurt, toast, granola or even as an extra on ice cream. It’s simple, inexpensive and turns something that would normally go in the bin into a small improvised dessert.

For this caramelised banana peel recipe you will need:

• Peels from 2 ripe bananas
• 2 tablespoons of sugar
• 1 tablespoon of water
• Cinnamon to taste

Making it couldn’t be simpler. Start by cutting the peels into strips and place them over the heat with the remaining ingredients. Leave them to cook until they are golden and soft. And that’s it.

Banana peels work best when the banana is really ripe, almost at the stage when it starts to develop brown spots. At this point, the peel is sweeter, softer and cooks much more evenly. If you want a more intense caramel, let it cook for another minute. If you prefer something lighter, take it off the heat as soon as it starts to brown.

You can also add other flavours: a little ginger, vanilla extract or even a very small splash of lemon at the end to balance the sweetness. If you have brown sugar, even better — it gives that lightly toasted aroma that pairs beautifully with banana.

But why use the peels at all? More than just using everything, this recipe shows how food waste is often a matter of habit. A simple fruit peel can be an ingredient, a “leftover” can turn into flavour. By using the peels, you reduce organic waste, get more value from something you already bought and learn new ways to cook in a more conscious and economical way.

Nothing is just disposable until we give it a chance.