A recent study shows that banana peels, when blanched, dried, and ground into flour, can be used to make nutritious and tasty baked goods. These products, including cookies, contain more fiber, magnesium, potassium, and antioxidants, and can help reduce food waste. While too much banana peel flour can affect texture, a balanced amount enhances flavor and shelf life. The study suggests potential uses in other baked goods and highlights the benefits of using fruit peels in cooking.
A study has found that banana peels can be turned into flour and used as an ingredient in baked goods, providing a tasty and nutritious alternative to wheat-based products. The peel adds fiber, magnesium, potassium, and antioxidant compounds to the baked goods. While using too much banana peel flour can result in a harder texture, a balance can be achieved by using 7.5 percent banana peel flour. Additionally, banana peels can be used in other dishes such as curry and vegan bacon, reducing food waste and providing health benefits. Other fruit peels, like mango skin, have also been found to enhance flavor and antioxidant properties in baked goods.
