Written by Tim Rigby
Perhaps not directly, but ... Banana peel sugar = surprisingly tasty.
You may be unaware that in today’s age of creative cooking, banana peels are no longer automatically being discarded. According to the journal American Chemical Society: Food Science and Technology, banana peels are making their way into sugar cookies (replacing high glycemic fast carbs) and even sandwiches as fried up into “bacon”.
Taste tests proved that not only are banana peels a more nutritious carbohydrate, but they also seem to taste better than wheat flour alone. Banana peels were also considered to have the best texture and highest overall taste acceptability compared to other sweeting ingredients. You may just find yourself sampling banana peel sugar soon!