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Delicious Banana Peel Stir-Fry Recipe

Are you curious about cooking banana peels? Read on for a quick, delicious way to eat a banana peel (or two) in a flavorful banana peel stir-fry!

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Banana Peel Stir-Fry Recipe

Did the title of this recipe cause you to do a double-take? You’re not alone. You should have seen my horrified husband’s face when I told him he’d just unwittingly consumed a banana peel in the stir-fry I served him for lunch. (In my defense, it wouldn’t be a full double-blind recipe test if he knew it was an experiment going in.)

While the idea of cooking banana skins may strike many Americans as unusual, banana peels are commonly eaten worldwide in places such as Southeast Asia, India, and Venezuela. When properly prepared, they can be downright delicious. 

And here’s the thing about this banana peel stir-fry: It’s quick. It’s delicious. It’s packed with tasty vegetables and nutrients. It will also open your mind to the possibilities of reducing your food waste and stretching your budget by including edible stems, skins, and peels.

Banana Peel Stir-Fry Recipe

Can You Eat Banana Peel?

Yes, you can eat a banana peel. As mentioned above, many cultures around the world have incorporated banana peels into their cuisine for ages. While eating a banana peel is still eyebrow-raising in the United States, you may have seen the banana peel’s debut as an ingredient used by winner Nadiya Hussain during the 2020 Great British Bakeoff or in the kitchen of celebrity chef Nigella Lawson on her BBC show. (See? It’s a thing. I promise.)

Additionally, many wildlife species will eat the entire banana, and some farmers even add banana peels to their animals’ feed to boost fiber and nutrients.

Banana Peel Stir-Fry Recipe

Are Banana Peels Good For You?

Bananas are nutritional powerhouses, boasting the following qualities of your daily recommended doses: 12% fiber, 17% vitamin C, 20% vitamin B-6, 12% potassium, and 8% magnesium.

Banana peels, more specifically, “are high in potassium and pectin, a form of fiber, said Laura Flores, a San Diego-based nutritionist. They can also be a good way to get magnesium and vitamins C and B6.” It’s worth noting that there does not yet exist a standard nutritional profile for banana peels, but WebMD echos Flores. It lists the following nutrients as present in significant quantities in the banana peel: 

  • Vitamin B6
  • Vitamin B12
  • Magnesium
  • Potassium
  • Fiber
  • Protein
Banana Peel Stir-Fry Recipe

Advice for Eating a Banana Peel

Right, right, right, you say, but what does a banana peel taste like? I get it. In the wise words of my father, just because you can eat something doesn’t mean you should. 

I’m gonna be real: raw banana peels are gnarly. In more eloquent terms, the texture of a thin, foam yoga mat pairs unforgettably with the chalky, bitter taste of a sad green banana and produces a lingering aftertaste that ignites the desire to consume copious amounts of water.

Before you rule out eating them, however, remember that similar things can be said of eggplant, potato, and pumpkin. A cooked banana peel has a texture similar to eggplant, jackfruit, or portobello mushroom and an earthy, banana-esque flavor that lacks the sweetness of the fruit. 

Banana Peel Stir-Fry Recipe

So here’s my advice for eating a banana peel:

  1. Use organic banana peels whenever possible.
  2. Cook that sucker.
  3. Before you cook that sucker, wash and scrub that peel.
  4. Use the peels of fully ripe or over-ripe bananas for the most flavorful results.
  5. Lay your peels with the yellow side down before chopping; otherwise, they’ll mush and slide all over your cutting board in a way that’s both comical and, frankly, rage-inducing.

Environmental Impact of Eating Banana Peels

First of all, Healthline.com estimates that about 35% of the banana’s weight is the peel. That means that unless your grocery store allows you to peel your bananas before weighing them at checkout, you’ve already paid for that delicious and edible peel. 

Food waste is a huge environmental issue, and it’s estimated that approximately one-third of the food produced in the United States is never eaten and is instead discarded as food waste. This, obviously, is not factoring in the banana peel. 

Banana Peel Stir-Fry Recipe

Taking a specific look at banana peels, however, a 2013 study found bananas to be the most popular fruit in the United States, with the average American consuming more than 11.4 pounds of bananas that year. According to Business Insider, “Since a medium-sized banana weighs about 0.3 pounds, that equates to about 38 bananas per person or roughly 12 billion for the whole US.” That’s a lot of wasted edible material.

Alright, enough of the heavy stuff. You’re here to surprise the heck out of your dinner guests with a delectable meal of America’s favorite peel. (The secret ingredient unveil is best done with that cringe-worthy yet catchy Gwen Stefani song in the background, shouting, “The stir-fry is bananas! B-A-N-A-N-A-S!”)

Banana Peel Stir-Fry Recipe

Delicious Banana Peel Stir-Fry Recipe

Prep time: 15 minutes

Active time: 7 minutes

Note: Preparation and organization are essential for a successful stir-fry. You will be cooking over very high heat, rapidly adding ingredients at very specific intervals, and constantly stirring while singing the aforementioned Gwen Stefani song about bananas, so I strongly recommend putting all ingredients that are going in together in the same bowl for easy “dumping” into your wok.

Ingredients Banana Peel Stir-Fry Recipe

Ingredients

  • 2 tablespoons curry paste (preferably yellow, if available)
  • 2 tablespoons fish sauce
  • 1 teaspoon sesame oil + dash for noodles
  • Juice of one lime
  • 3 tablespoons dark brown sugar
  • 1 tablespoon of cornstarch
  • 2 tablespoons of avocado oil for stir-frying (or other oil with a high smoke point)
  • 3 garlic cloves, peeled, crushed, and chopped
  • 1 tablespoon of peeled, chopped ginger
  • 1 medium Asian eggplant, chopped
  • 2 bananas, peels washed and scrubbed before removing
  • 1 medium white, yellow, or Vidalia onion, chopped into 1-inch slices
  • 1.5 cups of mixed peppers, cut into 1-inch slices
  • 1 small head of broccoli (approximately 1.5 cups of florets, plus the peeled and sliced stem for extra crunch, if desired. Learn about cooking with broccoli stems.)
  • Optional: cubed, ripe mango, sliced scallions, chopped fresh cilantro
Tools for Banana Peel Stir-Fry Recipe

Other Things You May Need

Marinade for Banana Peel Stir-Fry Recipe

How to Make Banana Peel Stir-Fry

  1. Peel your bananas and slice them into thin strips with an approximate length of 1 inch. Remove and discard the stem and base of the banana peel. Use or freeze the fruit for another purpose, such as banana bread or smoothies. 
  2. In a small bowl, whisk together the curry paste, fish sauce, sesame oil, lime juice, dark brown sugar, and cornstarch. Set aside. 
  3. Using a large, heavy pan or cast iron wok, heat the avocado oil over high heat until it shimmers.
  4. Add the eggplant and broccoli stems (if using) and stir-fry for 1 minute, stirring constantly.
  5. Add the garlic, ginger, and banana peel and stir-fry for 1 minute, stirring constantly.
  6. Add the onion and stir-fry for 1 minute, stirring constantly. 
  7. Add the broccoli florets and stir-fry for 1 minute, stirring constantly. 
  8. Add the peppers and stir-fry for 1 minute, stirring constantly. 
  9. Add the curry sauce and stir until a glaze forms. 
  10. Immediately remove the wok from heat and spoon the contents into a large bowl to prevent overcooking. 
  11. Serve over rice or noodles. Top with cubed mango, sliced scallions, and cilantro, if desired.
Banana Peel Stir-Fry Recipe

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Banana Peel Stir-Fry

Banana Peel Stir-Fry

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 15 minutes

Simple and quick banana peel stir- fry recipe to reduce food waste of the peel of our favorite fruit.

Ingredients

  • 2 tablespoons curry paste (preferably yellow, if available)
  • 2 tablespoons fish sauce
  • 1 teaspoon sesame oil + dash for noodles
  • Juice of one lime
  • 3 tablespoons dark brown sugar
  • 1 tablespoon of cornstarch
  • 2 tablespoons of avocado oil for stir-frying (or other oil with a high smoke point)
  • 3 garlic cloves, peeled, crushed, and chopped
  • 1 tablespoon of peeled, chopped ginger
  • 1 medium Asian eggplant, chopped
  • 2 bananas, peels washed and scrubbed before removing
  • 1 medium white, yellow, or Vidalia onion, chopped into 1-inch slices
  • 1.5 cups of mixed peppers, cut into 1-inch slices
  • 1 small head of broccoli (approximately 1.5 cups of florets, plus the peeled and sliced stem for extra crunch, if desired. Learn about cooking with broccoli stems.)
  • Optional: cubed, ripe mango, sliced scallions, chopped fresh cilantro

Instructions

  1. Peel your bananas and slice them into thin strips with an approximate length of 1 inch. Remove and discard the stem and base of the banana peel. Use or freeze the fruit for another purpose, such as banana bread or smoothies. 
  2. In a small bowl, whisk together the curry paste, fish sauce, sesame oil, lime juice, dark brown sugar, and cornstarch. Set aside. 
  3. Using a large, heavy pan or cast iron wok, heat the avocado oil over high heat until it shimmers.
  4. Add the eggplant and broccoli stems (if using) and stir-fry for 1 minute, stirring constantly.
  5. Add the garlic, ginger, and banana peel and stir-fry for 1 minute, stirring constantly.
  6. Add the onion and stir-fry for 1 minute, stirring constantly. 
  7. Add the broccoli florets and stir-fry for 1 minute, stirring constantly. 
  8. Add the peppers and stir-fry for 1 minute, stirring constantly. 
  9. Add the curry sauce and stir until a glaze forms. 
  10. Immediately remove the wok from heat and spoon the contents into a large bowl to prevent overcooking. 
  11. Serve over rice or noodles. Top with cubed mango, sliced scallions, and cilantro, if desired.

Notes

Preparation and organization are essential for a successful stir-fry. You will be cooking over very high heat, rapidly adding ingredients at very specific intervals, and constantly stirring while singing the aforementioned Gwen Stefani song about bananas, so I strongly recommend putting all ingredients that are going in together in the same bowl for easy “dumping” into your wok.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 910mgCarbohydrates: 57gFiber: 7gSugar: 35gProtein: 5g

Did you make this recipe?

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About the Author

Reese Moore

Reese Moore is a photographer, content creator, and pickle connoisseur who divides time between Charleston and Lake Lure. When she’s not behind the lens shooting stunning images for Reese Moore Photography, Reese loves to spend her time wandering the woods with her dog Gatsby or adventuring with her husband Logan in their Airstream Basecamp.

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