Next time you throw away your banana peels, think again! There’s a great opportunity to bake a delicious Banana Peel Cake!
This recipe is a great way to avoid food waste and surprise family and friends with a tasty, moist cake. Nobody will believe it when you tell them what the star ingredient was!
In our section 12 months, 12 exclusive recipes, you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients
2 eggs
150 g coconut sugar
125 ml extra virgin olive oil
2 banana peels (ripe)
1 natural yoghurt (unsweetened)
75 g nuts, chopped (e.g. walnuts and hazelnuts)
125 g all-purpose flour, plain
1 tsp. baking powder
1.5 tsp. bicarbonate of soda
1 pinch of salt (optional)
RODI products used in the preparation of this Banana Peel Cake
Sink: Fusion 86 BB
Tap: Line MN 805 NS
Accessories: Glass chopping board
Method
To begin, preheat the oven to 180°C.
Grease a 20 cm diameter cake tin with butter and dust with flour. Instead, use a mould-release spray.
Ripe the banana peels, discard the tough ends, and chop them into small pieces.
Blend them in a food processor with the natural yoghurt until smooth.
In a separate bowl, whisk the eggs with the coconut sugar. Then add the olive oil and the banana-yoghurt mixture. Stir well.
Now, stir in the flour, baking powder and baking soda. Add a pinch of salt (optional).
Pour the batter into the tin and bake for about 30 minutes – use the toothpick test to see if it’s ready.
Remove the cake from the oven and let it cool for a few minutes before unmoulding.
Tip:
This is a moist and tasty cake that doesn’t need frosting.
Yet, you can always sprinkle it with icing sugar or serve it with a date caramel, for example.
To make a quick date caramel, soak a handful of Medjool dates in warm water or vegetable milk for about 15 minutes. Then, blend the dates in the food processor. Add the remaining liquid until you get the desired consistency. Flavour it with a hint of vanilla paste, if you like.
Banana Peel Cake: a perfect recipe for eco-conscious and creative foodies!
Recipe developed by:
