Here’s a cookie idea that’s LITERALLY bananas!
This is Sandra Tsing Loh with the Loh Down on Science.
Meet Asima Shafi and Faizan Ahmad from Aligarh Muslim University. They knew banana peels actually contain many essential nutrients!
The researchers replaced regular flour with banana peel flour to make sugar cookies. They ground the peels into a fine powder and tested different amounts. Next, they measured the cookies’ hardness and textures. The best ratio was around seven percent banana peel flour.
These super cookies had MORE fiber and antioxidants. Compared to wheat, banana peel flour had over thirty percent more fiber! On top of that, lower fat!
Guess I’ll make like a bana-nur and SPLIT my way to a healthy diet!
Just hope I don’t slip on a banana peel.
Reference: Shafi A, Ahmad F, Mohammad ZH. Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies. ACS Food Sci Technol. 2022;2(8):1355-1363. doi:10.1021/acsfoodscitech.2c00159