This meal is #bananas B-A-N-A-N-A-S! I was really eager to try the #banana peel "pulled pork" and I wanted to make sure the part of the banana you usually eat got eaten, too.
The good news: Bananas are awesome. They have almost no fat and a medium banana only has about 105 calories. They're a decent source of fiber and filled with antioxidants. They might help you lose weight and support better heart health, as well. Even better news: by eating the peel with the flesh you get even more of those benefits.
The best news: it's delicious!
It's meant to be a sandwich, so I'm marking it as a sandwich. I'd love to throw it on some bread, but trying to take it easy on the carbs. All the same, an excellent #brunch #breakfast option.
Pulled pork is inspired by a Stingy Vegan recipe | Serves: 2 | Time: ~30 min
Ingredients
4 medium organic bananas, firm and not quite ripe (organic is important to avoid nasty pesticides, etc. I couldn't find any, so I cleaned in a water/vinegar solution)
3 tbsp EVO
2 tsp smoked paprika
1.5 tsp chili powder
1.5 tsp dry mustard
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp cumin
A few splashes of water
4 tbsp vegan barbecue sauce
A pinch of salt
Vegan coleslaw
2 eggs
Instructions
Wash the bananas well.
Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.
Shred the peels with a fork and cut them into 2 to 3 inch-long pieces. Transfer to a bowl and add the olive oil, paprika, chili powder, mustard, garlic powder, onion powder and cumin. Mix well and set aside to marinate while you prepare your coleslaw.
Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.
The cooking time will depend on how ripe your bananas are (the riper they are the faster they cook) so start tasting after a couple of minutes. It’s important that they are tender enough to bite through but not so overcooked that they turn to mush. They should be done in around 5 - 10 minutes more or less.
Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavor. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.
Add a bed of slaw to your two plates. Top with peels and an over easy egg each (or not). Enjoy!
Banana Chips recipe is from Pepper Scale | Makes: | Time: ~20 min.
Ingredients
4 near-ripe to ripe bananas peeled, do not use overly ripe bananas
2 tbsp EVO
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp cayenne
Instructions
Preheat the oven to 400 F.
In a mixing bowl, combine the olive oil, paprika, cumin, salt, chili powder, and cayenne pepper powder.
Slice the bananas into thin circles, then coat then transfer them to the mixing bowl. Coat the banana slices thoroughly with the spices.
Transfer the coated banana slices to a silicone mat lined baking sheet and spread them evenly.
Place the baking sheet in the oven. Bake the banana slices for 8 minutes, then flip the slices and bake for another 5 minutes or until golden brown. Check often on the chips to make sure they don't burn.
Remove the chips from the oven, allow them to cool for 5 minutes, then serve.
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