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Banana Peel Bacon

by | Jul 13, 2025 | SAVOURY

About the Recipe

A sustainably efficient way to turn your left over banana peels into ‘bacon’ like morsels.
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.
Ingredients

  • Ripe banana peels (2-3)

  • 2 tablespoons vegan Worcestershire sauce

  • 1 tablespoon maple syrup or honey (optional)

  • 1 teaspoon Cocavo Smokey Oil

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • Cooking oil

Preparation

  1. Start by thoroughly washing and peeling the ripe banana. Cut the peels into thin strips resembling bacon slices.

  2. In a bowl, combine the vegan Worcestershire sauce, Cocavo Smokey Oil, maple syrup or honey, onion powder, garlic powder, salt, and pepper. Mix well to create the marinade.

  3. Place the banana peel strips in the marinade, ensuring they are evenly coated. Allow them to marinate for at least 10 minutes, or up to three hours for a stronger flavor.

  4. Heat a pan over medium heat and add a small amount of cooking oil to prevent sticking. Place the marinated banana peel strips on the pan.

  5. Cook the banana peel strips for a few minutes on each side, until they start to turn golden and crispy. Keep a close eye on them to prevent burning.

  6. Once the banana peel bacon strips are crispy and golden, remove them from the pan and place them on a paper towel to absorb any excess oil.

  7. Serve the banana peel bacon as a topping for salads, sandwiches, or wraps. You can also enjoy them as a delicious and sustainable snack.

  8. Prep time depending on how long your marinate the peels can range from 10 minutes to 3 hours – up to you.

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