I Tried Banana Peel Bacon — Here’s My Experience

There’s no shortage of creative meat alternatives online (carrot hot dogs, anyone? Or maybe barbecued watermelon?), but only a few really hit the mark. So when I heard that tough, typically inedible banana peels could be transformed into crispy bacon-like strips, I knew I had to give it a shot. This one’s for all the vegans and vegetarians out there.

Tabitha Brown gave this plant-based banana bacon a try on her YouTube channel, and her reaction wasn’t exactly glowing. But I figured there might be different techniques that could produce a more flavorful, bacon-like result, so I set out to try another approach.

I followed a recipe from Claire Lower at LifeHacker, which involved a few steps. I made sure to use organic bananas to avoid any pesticide residue on the peels. After investing time, ingredients, and effort, you can decide if this vegan bacon is worth it for you. Once it’s ready, you can crumble it over soups and salads, pile it onto a sandwich, or simply snack on it as is.

I won’t lie—the final product, crispy and soaked in a flavorful marinade, was tasty. My only issue was with calling it bacon. If you approach it expecting crispy, salty, fatty bacon, you'll be disappointed. But if we just named them 'fried banana strips' (or something snappier), you'd know exactly what you're getting. We enjoy kale chips without expecting them to be 'fake potato chips'—it’s all about the branding, folks.

How to Make Vegan Bacon from Banana Peels

Begin by preheating your oven to 375°F (190°C).

Trim off both ends of the banana, then carefully peel away the skins into long, thick strips. Use a spoon to remove the stringy, white flesh from the inner side of the peel.

In a deep skillet, heat ¼ cup of neutral oil to 400°F (200°C). Gently place the banana peel strips in the hot oil and fry them for 2-3 minutes on each side, or until golden and crispy. Avoid overcrowding the pan to ensure even cooking.

While the peels are frying, prepare a marinade in a large bowl by whisking together ¼ cup vegetable oil, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon brown sugar, ½ teaspoon garlic powder, ¼ teaspoon liquid smoke, ¼ teaspoon paprika, and, if you like, 2 pinches of MSG for extra flavor.

Once the peels are fried, let them drain on paper towels. Then, toss them in the marinade to coat evenly. Arrange the strips on a wire rack over a baking sheet and bake for 5 minutes. After that, brush the remaining marinade over the strips and bake for an additional 3-5 minutes. Allow the strips to cool and crisp up for about 5 minutes before serving.