14. Meat tenderizer
In many Asian countries, it’s common practice to wrap tougher cuts of meat in banana peel before grilling. This technique not only speeds up the cooking process but also makes the meat crunchier on the outside and tender on the inside. The banana peel acts as a natural tenderizer due to its enzymes, which help break down the proteins in the meat.
If you’re concerned about potential chemical treatments on the banana peel, you can achieve a similar tenderizing effect by placing slices of banana fruit alongside the meat while cooking. This method also imparts a mild, sweet flavor to the meat, enhancing its overall taste.