- The flavor of the peels is improved if you allow them to soak at least a couple hours before cooking with them. Just chop them up, put them in a bowl, cover with water, and pop in the fridge.
- Peels are much easier to cut while frozen. Don't worry, though, they thaw very quickly.
- The stems are too fibrous to eat, and the blossom ends are gritty. Cut those off, and use the rest of the peel in recipes. The stem and blossom end can be used in teas or boiled to give a banana flavor to milk or water, and then discarded.
- Peels turn brown when soaked or frozen. Don't let it surprise you or turn you off.When freezing, you can freeze, chop, then spread on a cookie sheet to refreeze. Stores the chopped peel in baggies, about 1 cup per bag, to save space and ease use.
Banana peel rice pudding is a new favorite breakfast in our house. We're eating it about twice a week. It's filling, tasty, and an excellent source of fiber.
Banana Peel Rice Pudding
1.5 c brown rice
1 c milk
2 banana peels
3 c water
2 T sugar
1/2 tsp vanilla
- Chop the banana peels, discarding the stem and blossom ends. Cover in a small bowl with 1 cup of water, and allow to soak at least two hours, but up to overnight.
- Combine the rice, milk, soaked peels, soaking water, remaining 2 cups of water, sugar and vanilla in a large pot. Stir to dissolve the sugar.
- Cover, bring to a boil, and reduce to a simmer. Allow to cook for about an hour, stirring occasionally and watching for boil over. Add more water if necessary.