• Before you start, rinse the banana peels under cold water to remove any dust.
• Place the banana peels in a large saucepan and cover with 3 cups of cold water.
• Cover and bring to a light-medium boil for 10 minutes.
• Remove from heat and cool down, lid on for 3 hours or overnight to let the banana peel infuse the water.
• After that time, remove the banana peels. You can discard, eat or compost them.
• Measure the amount of liquid left in the pan and keep it in the pan. Add the same amount of sugar in cups, so if you have 2 ½ cups of liquid left, add 2 ½ cups of sugar to the saucepan.
• Return the saucepan to medium heat until the syrup boils. Keep on a light boil for 8 minutes until it thickens, and the liquid reduces in half.
• Remove from heat, stir in vanilla extract and cool down

Storage

• Transfer to sterilized glass jars and store them for up to 3 weeks in the fridge or pantry.

Serving

• Serve on top of bread slices, pancakes, crepes or waffles, and ice cream to add banana flavors to desserts.