Fresh peels Peels dried in small batches in a microwave oven on its lowest setting Peels frozen for a long time even if they are thoroughly freezer-burned Freeze dried peels - vacuum frozen at shops in many cities
As you eat bananas, peel off labels. Throw peels into your freezer.
Fill a pan when you have enough peels. Let them thaw in your pan for an hour or two. They should turn black.
Put the peels in an oven at pasteurization temperature (~65C/150ºF). Bake until dry. This should take less than one hour.
Glass jars (with or without gasket seals) are an excellent choice.
That is about as strong as a black tea bag. Always adjust amounts to your taste.
The strainer can be lined with a paper coffee filter as well. Alternatively, put the pulverized peels in a tea bomb, then submerge the bomb in hot water and let steep for a short while.
