You’ll have to trust us to try this Cooler Than Compost recipe for something we usually discard, banana skins. There are actually many ways to utilise those highly nutritious banana skins that we often toss straight into the compost. This recipe is fabulous for the bananas left forgotten in the fruit bowl, the ideal skin being at that fragrant and freckly stage. So when you’re done cooking or making a smoothie with your overripe banana save the skins for some… Banana skin bacon! I know I know; we were dubious about this as well! But rest assured we have tried and tested this truly surprising recipe.

Time: less than 30 minutes

Ingredients:

- 1 - 2 RIPE banana skins*.

- 1 – 2 tablespoons maple syrup. It’s all about personal preference.

- 1/2 teaspoon garlic powder or onion powder.

- 1/2 teaspoon of either smoked paprika/chipotle chilli powder/liquid smoke or smoked sea salt. Alternatively you could use a Tex Mex or Cajun spice mix.

- Olive oil, for shallow frying.

*The trick here is using banana skins that might be heading towards the over ripened staged. Any skins with a hint of green or close to are going to be bitter when you fry them up. I’ve added a photo of the perfect level of ripeness.

Method:

Lay your banana skins flat and scrape off the white flesh on the inside.
In a shallow dish (think something where the skins can lay side-by-side), mix together all your spices with the maple and soy.
Add your banana skins and allow to marinate for a minimum of 15 mins, but an hour would be better.
Shallow fry your skins in the olive oil on medium heat until they reach your desired level of crispy.
Lay on paper towel to soak up any excess oil.
Enjoy your faken bacon!

TIP : You’ll no doubt have some left over marinade. Pop it into a sterilised jar in the fridge ready to use again when you free up some banana skins.