Cooking with Banana Peels

Green and yellow banana peels can taste as delicious as a ripe banana…if made into epicurean delights that is. When presented with an opportunity to innovate and curate, chefs can come up with truly incredible dishes that can taste heavenly.

Banana peels are thick, fibrous and carry a slight bitter taste and according to nutritionists they are good source of potassium, fibre, magnesium and vitamins B6 and B12. Regular consumption of banana peels helps you sleep well at night, courtesy the tryptophan that is present in the peels and they also uplift the mood as they carry the mood-enhancer serotonin. Moreover, peels are known to lower cholesterol and boost cardiovascular health and being rich in antioxidants such as lutein, they protect the eye from UV radiation and the risks of cataract.

Although they can be curried into gravies or blended into smoothies at home, chefs tend to come up with invigorating recipes. Sous Chef Sherin from Kochi Marriott Hotel suggests a dessert with banana peels, jaggery and coconut milk called Nentra Pazhatholi Pradaman.


50 gms ripe banana peels

75 gms jaggery

50 ml coconut milk (1st extract)

100 ml coconut milk (2nd extract)

10 gms fresh coconut

20 ml ghee

10 gms cashew-nuts

5 gms raisins

2 gms cardamom

1 gm each of dry ginger powder and roasted cumin powder

10 gms sugar


  • Boil the banana peels with sugar for 5 minutes and strain.
  • Dissolve jaggery in water and make a thick syrup. Strain.
  • In a thick-bottomed pan, pour ghee and saut√© the boiled banana peels for about two minutes.
  • Add jaggery syrup and the 2nd extract of coconut milk and cook for 15 minutes.
  • Add the 1st extract of coconut milk and cook for 3 minutes. (Avoid boiling the mixture).
  • Add cardamom, dry ginger and roasted cumin powder.
  • Garnish with raisins and nuts.

Cheers to this progressive dessert!

Check out another unique recipe from banana peels: fritters


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