Banana peel, often discarded into the trash, is a potent nutritional source and a valuable ingredient in baking and cooking. Scientists have proven that by bleaching, drying, grinding, and turning banana peel into flour, this by-product can be used in baked goods such as cakes, cookies, and bread without compromising taste. In some cases, it even enhances the flavor.
A study found that cookies made with 7.5% banana peel flour contain higher fiber, magnesium, zinc, potassium, and antioxidant compounds compared to traditional sugar cookies. These cookies also performed well in taste tests. Although high proportions of peel flour caused some darkening and hardness due to its fiber content, moderate addition offers balanced nutrition with appealing texture and flavor, according to a newspaper report.
Besides fiber, banana peels are rich in bioactive compounds such as phenols, flavonoids, and carotenoids, contributing to their anti-disease and anti-inflammatory properties. These antioxidants are effective in neutralizing free radicals, potentially protecting against chronic diseases. What was once discarded as waste is now a nutrient-rich ingredient, poised to revolutionize the world of baking and cooking.
