Did you know that banana peel is edible?

Not many people do, because we’re just used to throwing it out.

Snact, the social enterprise with a mission to create less waste with deliciously sustainable snacks, told us about their cooking workshops where they share fun, creative ways of using the bits of fruit and vegetables that we tend to discard by habit (carrot, radish, or beetroot greens, broccoli stalks, cauliflower leaves, watermelon rinds, even water from chickpea cans).

Right now Snact are crowdfunding for a brand new range of products: they want to make wholesome banana bars from surplus bananas. They told us that 1.4 million bananas go to waste in the UK every single day! If you agree that food waste is bananas, join their delicious protest! If you’re bananas about bananas, try their recipe that uses the whole fruit WITH the peel:

Ingredients
2 organic bananas, unpeeled
2 apples, unpeeled
0.5 – 1l almond milk
Handful (1/3 – 1/2  cup) almonds (optional)
1 tsp cinnamon

Method
Wash the fruit thoroughly. Core the apples and cut off both ends of the bananas. Blend all ingredients until smooth, adding as much milk as you want for desired thickness. Enjoy at any time of the day!

To waste even less, simmer the apple cores with some cloves, a cinnamon stick and a dash of sugar or sweetener of your choice for a light spiced apple tea.

We’re going to try using whole bananas with the peels on in our favourite smoothie recipes, let us know what you think if you try it too!