- Equipment: Loaf tin, food processor or nutribullet.
- 6 Very ripe Bananas
- ½ tsp salt, 2 tsp baking powder, ½ tsp bicarbonate of soda
- 175 grams plain flour
- 125 grams unsalted butter (melted)
- 150 grams caster sugar
- 2 large eggs
- Brown sugar (for sprinkling on top)
- Toffee Sauce/Dulce de Leche (The kind you get for Banoffee pie)
This is my mum’s friend Stella’s infamous Banana Skin Cake. She taught me how to make it one summer when I was 18 and I have never forgotten this recipe as it’s just so good. Stella (like many other Brazilian women) has a book chock full of family recipes and she was kind enough to let me in on this one…. Essentially this is normal banana bread but with the Banana Peel in there too! I love anything that has minimal waste and apparently the banana skin has lots of good fibre that we miss out on by not eating it. This has the most amazing texture and I actually prefer it to normal Banana Bread…. A big thank you to Stella who gave me this recipe and I hope you guys enjoy it!
Preheat the oven to 170ºC
Cut off ends of 4 bananas and blend banana & banana skins together in the blender.
Put the flour, baking powder, bicarb and salt in a medium-sized bowl and combine.
In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas.
Gently fold in the flour mixture.
Scrape into a greased loaf tin and top with sliced bananas (optional.)
Bake in the middle of the oven for 1-1¼ hours. (I like to cover mine with tin foil to prevent the top from scorching.)
Eat thickly sliced and spread with “Dulce de Leche”