best fake bacon

This vegan banana peel bacon tastes incredibly realistic! It is savory, salty, smokey, slightly sweet, crispy, crunchy, and chewy! It is also easy and relatively quick to make.

How to Make the Best Vegan Banana Peel Bacon

medium organic bananas ((These must be ripe with lots of brown spots!!!))

soy sauce

tsp liquid smoke

tsp maple syrup, (100% pure)

tsp raw apple cider vinegar

tsp mellow white miso paste

tsp organic brown sugar

tsp smoked paprika

garlic powder

kosher salt

tsp black pepper

tbsp oil

Neutral cooking oil pan spray

Wash the bananas very well. Cut both of the tips off of the bananas and then remove the bananas and save them for another recipe.

Using a spoon, scrape out all of the inside white part of the banana peels and throw it away.

Cut each banana peel into 3 strips through the long way to give you 3 slices of bacon per banana. Set aside.

In a very wide, shallow bowl, stir together the rest of the ingredients EXCEPT for the olive oil and pan spray. Set aside.

Line a large sheet pan with a piece of parchment paper and place a wire rack on top—grease the wire rack with cooking oil spray. You MUST do this to prevent the bacon from sticking to it later on. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Place a large, non-stick saute pan over medium heat. Once hot, add in the olive oil.

Once the oil is hot, add in 3 to 4 slices of banana peel, yellow skin side down FIRST. Cook them for 1 1/2 minutes, then flip them over and cook them for another 1 to 1 1/2 more minutes. If their outer edges look like they&#039;re getting dark, remove them from the pan immediately and place them on the prepared wire rack. Thinner, skinnier banana peel slices will cook and brown quicker than bigger slices. The goal here is to get them ultra crispy and medium-golden brown.

Now, carefully and evenly coat both sides of each fried banana peel in the marinade. There should be NO marinade left over after coating each peel. Place the peels back on the greased wire rack.

Place the sheet pan of prepared peels on the middle oven rack and bake them for 4 to 5 minutes, flipping them over halfway through. The goal here is to bake the peels long enough for them to soak up all of the marinade and get them crispy again. Keep a very close eye on the peels to prevent them from burning, as this can happen quickly due to the sugars caramelizing.

Allow the peels to cool entirely, then eat immediately for optimum crispy crunchiness.

You can store the banana peel bacon in an airtight container and place them in the refrigerator if desired. Once the peels are cold, they will no longer be crispy or crunchy, but they will still be firm.

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