Banana skins have been trendy among vegans since at least 2019, when online recipes began circulating for treating the peels like bacon. For the American author Lindsay-Jean Hard, the appeal of cooking with banana peels extends beyond interests in veganism. She has spent the last 11 years learning as much as possible about utilizing the jettisoned parts of her produce. (She has subsequently realized that freezing them in advance takes care of the softening.) She applies the same technique to banana bread, utilizing the whole fruit — casing and flesh — for “even more banana flavor.”

Source: New York Times May 10, 2021 17:48 UTC