Yes, you read that title correctly. This Banana Peel Cake is made with banana peels! It’s a great way to reduce food waste in the kitchen. This cake is rich in banana flavor thanks to the inclusion of both the fresh banana and the peels. The texture is fluffy and lighter than your typical dense banana cake. If you’re not keen for powdered icing sugar, then you can customize this dessert with other delicious frosting ideas. This cake is also easy to store at room temperature and you can also freeze it. Reduce food waste by making this delicious recipe! If you see your bananas are browning too fast, place them in the freezer. Then thaw them when you’re ready to bake. We think you will love this recipe!
– You can add grated orange peel to the batter for additional flavor. The orange and banana go really well together! You can also add a pinch of cinnamon and nutmeg to make a spiced Banana Peel Cake.
– To make the Banana Peel Cake vegan, you’d need to replace the eggs with a vegan alternative. For this you can use ground flaxseed. Simply mix 1 tablespoon ground flaxseed with 3 tablespoons of water. Mix together, and allow to rest in the fridge for 15 minutes to set up and thicken. Use 1 “flax egg” per egg in the recipe.
– It’s important to note that banana peels contain proteins that may cause an allergic reaction to those with latex allergies. So if you’re allergic to latex, then it’s best to avoid this recipe.
– If you’re on a sugar-free diet, this recipe won’t be suitable. While it is possible to substitute the sugar in the recipe with alternative sweeteners, the bananas still contain a lot of natural sugar themselves.
This recipe can be made ahead of time and stored in the freezer. Once baked and cooled (before topping with icing), wrap it tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw at room temperature and continue with icing or frosting.
To store it at room temperature, allow the cake to cool off completely and make sure to keep it in an airtight container. It will stay fresh for up to 4 days.
Puree banana peels with eggs, sugar and oil.
Pour the pureed mixture into a bowl.
In another bowl, mix together the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix until smooth batter forms.
Chop the bananas in to thin slices.
Add the chopped bananas to the batter and mix through.
Pour into a Bundt cake pan.
Bake at 180°C/350°F for 40 minutes until cooked through.
Sprinkle with powdered sugar.