Aside throwing away your banana peel, they are the secret ingredient in this cake. Bananas can be frozen and then used in this recipe later on.
The banana peels do not have to be yellow, the peels of browning bananas can also be used
If you eat a banana, leave the skin in a bowl of water, to use when making this dish on the same day, or else just freeze the skin to use later on, when making this dish
This cake is delicious with cream cheese or chocolate icing
Preparation Time: 70 Minutes
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
6 banana peels (brown ones are fine)
1/2 cup water
4 eggs, separated
2 ½ cups white sugar
3 cups plain flour
2 tablespoons baking powder
- Preheat oven to 190°C
- Grease a 20cm cake tin
- Put the banana peels and half a cup of water into a blender or food processor.
- Blend them until they turn into a smooth, dark brown, aromatic mush. Set aside.
- Beat the butter, yolks, and sugar in a mixing bowl until it is all combined —it should have the consistency of fluffy scrambled eggs.
- Add the banana peels, the flour, and the baking powder, and mix well.
- Whisk the egg whites until frothy, and gently fold into the mixture, careful to preserve the air
- Pour into a cake pan. Bake for about 45 minutes, or until the cake passes the toothpick test.