In a small bowl, whisk together the Neutral Oil (2 tablespoon), Tahini (2 tablespoon), Soy Sauce (1 1/2 tablespoon), Maple Syrup (1 tablespoon), Smoked Paprika (1/2 teaspoon), Liquid Smoke (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1 pinch). Set aside.
If you haven’t already done so, wash and dry your Banana (4). Then trim the ends. Gently peel the bananas.
Pull off any strings inside or on the edges. Pull apart the peels into thick, bacon-like strips.
Place the peels in a mixing bowl or wide flat dish. Brush each strip with the sauce and marinate for at least 15 minutes, up to overnight.
Preheat the oven to 350 degrees F (180 degrees C).
Transfer bacon to a parchment-lined baking sheet. Bake for 20 minutes.
Flip the peels and bake for 20 more minutes, until the bacon is dark brown, with some darker brown crisping on the edges.
Remove the bacon from the oven and allow to cool, then serve. This will also help crisp up the pieces. Serve crumbled in salads, with some pancakes and eggs, on your favorite plant-based sandwich, or as the star of a cruelty-free banana-bacon split.