Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Adding Banana Peels to Banana Bread

Shel_B

By Shel_B
in Pastry & Baking

 Share

Recommended Posts

Shel_B

Shel_B

Posted
Posted (edited)

Has anyone tried this?

 

CLICK HERE for the story

 

" ... I came across a blog post from Zingerman's Bakehouse that discloses they've been including the whole banana—peel and all!—in their banana bread for years."

 

Edited by Shel_B (log)
  • Like 2
  • Thanks 1

 ... Shel


 

pastrygirl

pastrygirl

Posted
Posted

no, but in a similar vein it blew my mind when another pastry chef didn't hull his strawberries, just roasted and pureed the whole berry for his ice cream 🤷‍♀️

  • Like 1
AAQuesada

AAQuesada

Posted
Posted

I love to roast whole bananas in their peel just gives them a great flavor but I've never actually used the peel itself! 

  • Like 1
Shel_B

Shel_B

Posted
  • Topic Starter
Posted
12 minutes ago, AAQuesada said:

I love to roast whole bananas in their peel just gives them a great flavor but I've never actually used the peel itself! 

Reminds me somewhat of Heston Blumenthal using  tomato stems in the sauces he prepared.

  • Like 2

 ... Shel


 

lemniscate

lemniscate

Posted
Posted

I've made banana syrup out of the peels, just sugar them and let the sit for a while.  Very intense banana flavor.   It's rare we have bananas in the house.  I like the finger bananas from the Asian market over the Cavendish any day.

  • Like 1
  • Thanks 1
  • Delicious 1
 Share
Go to topic listing
×
×
  • Create New...