Sarah Wilson's banana peel cake

Name: Banana Peel Cake
Yield: 14
Ingredients: 4 banana peels, black ends removed; 1 teaspoon vanilla powder; 80 g unsalted butter, softened, plus extra for greasing; ½ cup rice malt syrup; 4 organic eggs, separated; 2½ cups plain flour; ½ cup desiccated coconut; 1½ tablespoons baking powder; 2 teaspoons ground cinnamon; ½ cup chopped walnuts; 250 g cream cheese; 2 teaspoons rice malt syrup; ½ teaspoon vanilla powder; pinch of sea salt; 60 g unsalted butter, softened, plus extra if needed

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https://healthimprovements.info/recipes/banana-peel-cake/4azeiynq

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by Sarah Wilson

Sep 04, 2018

"I got bored for a minute and worked out that Australians eat 5 million bananas a day (!) and given that the peel makes up 12% of a banana’s weight, we conceivably toss 49,680,000 kilograms of peels a year. Don’t find this so interesting? OK, perhaps the fact that you can cook with banana peel is. The peel provides a great fruity flavour and gummy texture. This cake, which my friend Claire Snel thought up, has a very earnest, dense and filling vibe, very much like a legit breakfast banana bread. You only need a thin slice. Trust me. Plus it contains less than 2 teaspoons of sugar per serve." Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.

4 banana peels, black ends removed
1 teaspoon vanilla powder
80 g unsalted butter, softened, plus extra for greasing
½ cup rice malt syrup
4 organic eggs, separated
2½ cups plain flour
½ cup desiccated coconut
1½ tablespoons baking powder
2 teaspoons ground cinnamon
½ cup chopped walnuts

Salted Caramel Frosting

250 g cream cheese
2 teaspoons rice malt syrup
½ teaspoon vanilla powder
pinch of sea salt
60 g unsalted butter, softened, plus extra if needed

Method

1.

Preheat the oven to 190°C (170°C fan-forced). Grease a 21 cm round cake tin with a little softened butter.
2.

Place the banana peels in a food processor with ½ cup water and blitz to a thick purée. Add the vanilla, butter, rice malt syrup and egg yolks and process for 30 seconds or until creamy. Add the flour, coconut, baking powder and cinnamon and pulse until the mixture forms a batter. Transfer the batter to a mixing bowl.
3.

Whisk the egg whites to stiff peaks. Gently fold the egg whites and walnuts through the batter and transfer to the prepared tin. Bake for 45–50 minutes, or until the top crusts slightly and a skewer inserted in the centre comes out clean. Allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
4.

Meanwhile, to make the frosting, place all of the ingredients except the butter in a high-speed blender and blitz until combined. Gradually add the butter until the mixture is thick but still spreadable. If needed, add more butter. Spread the frosting over the cooled cake. Store in an airtight container in the fridge for up to 1 week, or freeze it (minus the icing) for up to 3 months.