Wash the bananas very well. Cut the ends of the bananas off, remove the bananas, and save them for another recipe.
Using a spoon, scrape out all of the inside white part of the banana peels and throw it away.
Finely shred the peels using a fork, then cut the strips into roughly two-inch long pieces.
Place the shredded banana peels in a fine-mesh strainer and rinse them under cold water.
Shake the strainer to release any excess water and add the shredded banana peels into a medium-sized mixing bowl along with the olive oil, smoked paprika, chili powder, ground mustard, garlic powder, onion powder, ground cumin, and salt. Massage everything together well, press a piece of plastic wrap directly on top, and let it marinate for 20 minutes. In the meantime, make the coleslaw.
Then, place a large saute pan over medium heat. Once hot, add in the marinated banana peels along with about two tablespoons of the water. Stir well and cook this for 12 minutes, continually adding a splash of the water each time the banana peels have soaked all of the water up. Stir frequently. Make sure you use the entire 3/4 cup of the water by the end of the 12-minute cooking mark.
Now, once it has been 12 minutes and the water is completely absorbed, add in the bbq sauce. Cook this for 1 1/2 more minutes, stirring constantly. Remove the pan from the heat to prevent the bbq sauce from burning.