Yes, we’re really going there.
Last week, we shared Chef Ryan’s recipe for Banana Peels “Carnitas” Tacos. Now it’s time for her banana-peel transformed take on another classic, the B.L.T!
What Chef Ryan’s marinade of soy sauce or liquid aminos doctored with maple syrup, smoked paprika, and garlic powder can do for very ripe banana peels is amazing.
Give them a 10-minute to 2-hour soak and a few minutes in a medium-high skillet, and they’ll have all the smoky/salty/sweet crispiness you’d expect from pork bacon.
When paired with vegan mayo, banana peel bacon creates a plant-based B.L.T you can enjoy without giving a thought to artery-clogging cholesterol. And you now have another use for the brown-spotted banana peels that normally end up as garbage.
As crazy as it sounds, we’re crazy about it!Print
B.L.T. (the B in this recipe stands for Banana Peel!)
- Yield: 2 servings 1x
- Diet: Vegan
2 very ripe banana peels
3 T liquid aminos or soy sauce
1 T maple syrup
1 tsp smoked paprika
1 tsp garlic powder
4 slices of any bread you like
1 small head romaine
Vegan mayo or whatever spread you like
- Remove peels from the bananas (you can use the bananas in a smoothie or banana bread). Gently use a spoon to scrape away the fleshy part of the peel, leaving just the skin.
- Whisk together the liquid aminos, maple, smoked paprika, and garlic powder in a bowl. Marinade the peels in the smokey sauce for at least 10 min. But they can be soaked for up to 2 hours.
- Heat a skillet over medium-high heat and fry banana peel strips just like you would for bacon. A few minutes on each side and let the peels bubble up and brown. Lay on a paper towel to cool and crisp up.
- Assemble sandwiches: toast bread (if you would like), spread with your choice of condiment, layer slices of tomato, banana peel bacon, and romaine. Cut in half and enjoy!
- Serving Size: 1 serving
- Calories: 580
- Sugar: 21g
- Sodium: 1410mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 0mg