Step 1

Wash the bananas well.

Step 2

Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.

Step 3

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.

Step 4

Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.

Step 5

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.

Step 6

Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavour. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.

Step 7

Pile the banana peels on your bun and top with your coleslaw. Serve immediately.