Ingredients
- 2 medium organic bananas (YELLOW, firm and not quite ripe, still has tinges of green around the stem and bottom)
- 1 ½ tablespoons olive oil
- 1 teaspoon hot smoked paprika
- ¾ teaspoon chili powder
- ¾ teaspoon dry mustard
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon cumin
- A few splashes of water
- 2 tablespoons vegan barbecue sauce
- A pinch of salt
- Vegan coleslaw (optional)
- 1 bun
Steps
- 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. (It's important not to add salt yet, I found they got super salty if I added it now). 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 another splash of water and keep cooking if the pan goes dry before they are tender.
- 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.
- Pile the banana peels on your bun and top with your coleslaw. Serve immediately.
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