Pulled Banana Skins Recipe

Recipe by Mandy Hall

These pulled banana skins are great in a slider with some mayo infused coleslaw – slider heaven! And of course, zero waste.

  • 2 banana skins
  • 2 tbsp olive oil
  • 1 level tsp (or just under) hot smoked paprika
  • 1 level tsp (or just under) dry mustard
  • 1 level tsp (or just under) garlic powder
  • 1 level tsp (or just under) onion powder
  • 1 level tsp (or just under) cumin
  • ½ to 1 tbsp of chipotle
  • ½ tbsp tomato sauce
  • A few small pours of water
  • Salt to taste
  1. Give the skins a wash on the outside to remove any dirt and wipe dry.
  2. Mix all ingredients, other than the water and salt, in a large mixing bowl.
  3. Slice off and discard the ends of your banana skins.   Put the skins inside up on a chopping board.
  4. Take a teaspoon and drag it across the surface, scraping away the soft, stringy insides.
  5. Once stripped, use a fork in the same way but this time you will be shredding the skin into strips. Place these strips into your bowl of oil and spices and set aside to marinate.
  6. Heat a frypan on medium heat. Once hot, add your marinated strips and a splash of water, add more liquid if it starts to dry out. The skins will only take 3-5 mins to cook – you want them to be tender but not falling apart and overcooked. Season with salt.


We recommend eating your pulled banana skins hot, in a burger bun with slaw.

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