From the page: Banana peels are pure gold
Idea 1
Banana peel cake
In Brazilian grandmothers' kitchens, nothing from the banana was lost: the pulp became dessert and the peel went into the cake, lending moisture and a discreet sweet flavor. The peel is rich in natural sugars and pectin, a fiber that holds water — that's why the cake stays moist without needing much oil.
What you need
- Peels of 4 to 6 well-washed bananas
- 3 eggs
- 1 cup of sugar
- 2 cups of all-purpose flour
- 1/2 cup of oil
- 1 tablespoon of baking powder
- Cinnamon to taste
- Blender and a greased cake pan
How to make it
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1
Wash the bananas well before peeling them and cut the peels into small pieces — this makes blending easier and removes any residue.
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2
Blend the peels with the eggs, sugar, and oil until smooth — the peel breaks down completely and no one notices it's there.
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3
Transfer to a bowl and gradually mix in the flour — the peel's pectin already holds the moisture, so the batter should be creamy, not stiff.
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4
Add the cinnamon and, last, the baking powder, mixing gently — the baking powder needs to stay intact until baking so the cake rises.
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5
Bake in a preheated medium oven for about 35 to 40 minutes, testing with a toothpick — when it comes out dry, it's ready.
Finishing touches
Sprinkle cinnamon sugar while still warm to form a sweet crust. If the bananas are very ripe, cut the sugar in half.
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