Zero-Waste Banana Peel Breakfast Cake

Name: Zero-Waste Banana Peel Breakfast Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12
Ingredients: 4 very ripe bananas; 300 g white spelt flour or plain flour; 225 g salted butter, softened; 200 g golden caster sugar; 2 Eggs; 100 ml Greek-style yogurt; 75 g walnuts, roughly chopped; 3 tbsp smooth peanut butter; 3 tbsp runny honey; 2 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda

A sustainable and incredibly moist breakfast loaf that uses the entire banana—peel and all! Served with a decadent honey peanut butter spread, this cake is a delicious way to reduce food waste.

Servings12 Portions

Prep Time25 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

very ripe bananas
4
white spelt flour or plain flour
300 g
salted butter, softened
225 g
golden caster sugar
200 g
Eggs
2
Greek-style yogurt
100 ml
walnuts, roughly chopped
75 g
smooth peanut butter
3 tbsp
runny honey
3 tbsp
vanilla extract
2 tsp
baking powder
0.5 tsp
bicarbonate of soda
0.5 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Grease a 900g loaf tin with butter and line it with parchment paper. Thoroughly wash the bananas, trim off the very tips of the ends, and roughly chop them with the skins still on. Place the chopped bananas into a food processor or high-speed blender and blitz until the mixture is completely smooth. Set aside in a small bowl.

In a large mixing bowl, use an electric hand whisk or a stand mixer to beat 125g of softened butter and the golden caster sugar with a pinch of salt. Continue mixing for 4-5 minutes until the texture is light, pale, and creamy.

Add the beaten eggs one at a time, whisking well after each addition. Stir in the vanilla extract, Greek-style yogurt, and the blended banana mixture until well combined.

Sift in the flour, baking powder, and bicarbonate of soda. Mix gently until just combined, then fold in the chopped walnuts. Spoon the batter into the prepared loaf tin and smooth the top.

Bake for 50-60 minutes. To check if it's done, insert a skewer into the center; it should come out clean. Allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.