If you have been peeling your bananas before putting them into your banana bread or banana cake, think again! They are completely edible and rich in dietary fibre, carotenoid, protein, calcium and potassium.
The peel of banana represents about 40% of the total weight of fresh banana and it usually ends up in trash! Discarded food is one of the biggest garbage in landfills; it emits greenhouse gases that contribute to climate change. Researchers are even experimenting with using banana-peel flour as a gluten-free alternative.
This month I would love to share with you my banana peel cake.
Please don't forget that banana cultivation is pesticide-intensive. So consider using the peels of organic bananas, which are less likely to have traces of commonly used pesticides.
BANANA PEEL CAKE
· 2-3 ripe banana peels (preferably organic)
(discard both ends and cut into small pieces)
· 100 ml milk
· 2 eggs, yolks and whites separated
· 50 gr melted butter
· 100 gr sugar (or agave syrup)
· 150 gr chestnut flour
· 100 gr chocolate chips
· 1 tbsp. baking soda (or a package baking powder)
· A pinch of salt
1) Heat the oven to 180°C.
2) Mix the banana peels with milk.
3) Add 2 egg yolks, melted butter, sugar, flour, baking soda and chocolate chips.
4) Mix the egg whites with a pinch of salt until stiff.
5) Add the egg white mixture carefully to the cake mixture.
6) Bake in the oven for 45 minutes.
Chef's Tip: You can decorate your cake with some crunchy caramel topping.