Wash the bananas well.
Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.
Shred the peels with a fork and cut them into 2 to 3 inch-long pieces. Transfer to a bowl and add the olive oil, paprika, chili powder, mustard, garlic powder, onion powder and cumin. (It's important not to add salt yet, I found they got super salty if I added it now). Mix well and set aside to marinate while you prepare your coleslaw.
Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.
The cooking time will depend on how ripe your bananas are (the riper they are the faster they cook) so start tasting after a couple of minutes. It’s important that they are tender enough to bite through but not so overcooked that they turn to mush. They should be done in around 5 - 10 minutes more or less. Add another splash of water and keep cooking if the pan goes dry before they are tender.
Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavour. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.
Pile the banana peels on your bun and top with your coleslaw. Serve immediately.