Banana Peel Tea: Benefits and How to Brew It

Using plantain peels reduces kitchen waste and transforms something you might normally discard into a mild, slightly earthy tea with subtle sweetness and warm spice. It’s quick to make and adaptable — sweeten to taste or enjoy it plain.

• 2
  ripe plantain peels,
  washed thoroughly before peeling
• 1/2
  cinnamon stick
• 3
  cups
  water
• Sugar or sweetener,
  to taste (optional)

• Prepare the peels: wash ripe plantains thoroughly to remove any dirt, wax, or residue. Peel the plantains and set the fruit aside; use the peels for the tea.
• Combine and heat: place the cleaned plantain peels, the cinnamon stick, and 3 cups of water in a medium pot. Bring the mixture to a gentle boil over medium heat.
• Simmer and steep: once boiling, reduce the heat and simmer for about 3–5 minutes to allow the flavors to infuse. For a stronger cup, simmer a bit longer.
• Strain and serve: strain the liquid into two mugs, removing the peels and cinnamon. Add sugar, honey, or panela to taste if you prefer it sweet. Serve warm.
• Enjoy: this tea is best enjoyed fresh and warm. It can be a calming evening drink or a gentle option after a heavy meal.

• Use ripe plantain peels rather than green ones; green peels tend to be bitter and tougher to extract flavor from.
• Wash peels thoroughly and, if you have concerns about residue, gently scrub them with a brush or peel away a thin outer layer before using.
• Adjust strength by steeping longer for a deeper flavor or by adding an extra cinnamon stick for more warmth and spice.
• Sweeten sparingly—many people enjoy this infusion without added sugar. Honey, panela, or a small amount of brown sugar complement the flavor well.
• Leftovers can be refrigerated in a covered container for up to 48 hours. Reheat gently; do not boil again.
• This recipe is a traditional beverage in many homes and is intended for enjoyment. If you have allergies, food sensitivities, or specific health concerns, consult a professional before trying new herbal preparations.