All-in Banana Bread
Last weekend, I came across a recipe in the Guardian for a banana cake made with just the banana peels – an intriguing way to address food waste. I’ve made a *lot* of banana bread in my lifetime, and generally my strategy is to toss overripe bananas into the freezer whole, and then pull them out to thaw in a bowl when it’s time to bake. (If I’m in a hurry, I cover them with warm water to help them thaw more quickly.)
So I went all-in and made a loaf by tossing whole bananas, skin and all, into the food processor along with the sugar, egg and melted butter or oil to pulse into a smooth puree I then stirred into the dry ingredients. The result — a very tasty banana bread (you’d never know the whole banana went in) that likely got a fibre boost from the peel, with much less left over to toss into the compost bin.
All-in Banana Bread
AuthorJulie
Thaw your bananas in a bowl—if you need to speed things up, cover them with warm water and they’ll thaw quickly.
When you’re ready to bake, preheat the oven to 350F.
Cut the stem ends off the bananas and cut them into chunks—I like doing this with scissors directly over the bowl of the food processor, slicing them in. Put the brown sugar, butter or oil, egg and vanilla into the food processor as well and pulse until well blended and relatively smooth, scraping down the side of the bowl. Don’t worry there are some black flecks of skin in it.
Scrape into a bowl and add the flour, cinnamon (if you’re using it), baking soda and salt. Stir a few strokes, then add the walnuts or pecans and stir just until combined. Scrape into a parchment-lined or greased 4x8-inch loaf pan and smooth the top. Sprinkle with demerara or turbinado sugar, if you like.
Bake for about an hour, or until golden, domed and springy to the touch. Cool in the pan for about 20 minutes, then take it out and cool on a wire rack, if you have one.
Makes 1 loaf, and about 10 slices.
Ingredients
Directions
Thaw your bananas in a bowl—if you need to speed things up, cover them with warm water and they’ll thaw quickly.
When you’re ready to bake, preheat the oven to 350F.
Cut the stem ends off the bananas and cut them into chunks—I like doing this with scissors directly over the bowl of the food processor, slicing them in. Put the brown sugar, butter or oil, egg and vanilla into the food processor as well and pulse until well blended and relatively smooth, scraping down the side of the bowl. Don’t worry there are some black flecks of skin in it.
Scrape into a bowl and add the flour, cinnamon (if you’re using it), baking soda and salt. Stir a few strokes, then add the walnuts or pecans and stir just until combined. Scrape into a parchment-lined or greased 4x8-inch loaf pan and smooth the top. Sprinkle with demerara or turbinado sugar, if you like.
Bake for about an hour, or until golden, domed and springy to the touch. Cool in the pan for about 20 minutes, then take it out and cool on a wire rack, if you have one.
Makes 1 loaf, and about 10 slices.
I’m interested to know if the taste is different to regular banana bread, and are there any nutritional benefits to eating banana peel?
It looks great!
Do you think the recipe would work with fresh bananas too? Or would the peels be too muchness?
I watched the Food Net Work’s “The Kitchen” yesterday with this recipe using the peels only. https://www.foodnetwork.com/recipes/banana-peel-cake-with-brown-sugar-frosting-6551753#reviewsTop
I think it would work, you may just need to blend it extra long.. and if there are tiny bits of peel in there, it’s ok!
I have 2 large black banana on my counter now that i was going to compost because i have so many in the freezer already. I assume i dont have to freeze & thaw first?
This is so delicious. Even made it once Banana Bread. So Yummy! Thanks for your site, it’s fantastic.
Unique recipe with very good taste.
Good!
Something to make at the weekend.