why banana peels and not bananas?
this post was submitted on 21 Jun 2026
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If I had to guess there are probably more oils in the peel for concentrated flavor
I found a recipe for banana oleo saccharum, using the peels. I thought it was pretty cool to use the part that is usually discarded! As the other comment says, there is also probably more oil in the peel, and less sugar.
It might work with the actual banana as well, it would be interesting to compare both ways!