Last weekend, I came across a recipe in the Guardian for a banana cake made with just the banana peels – an intriguing way to address food waste. I’ve made a *lot* of banana bread in my lifetime, and generally my strategy is to toss overripe bananas into the freezer whole, and then pull them out to thaw in a bowl when it’s time to bake. (If I’m in a hurry, I cover them with warm water to help them thaw more quickly.) So I went all-in and made a loaf by tossing whole bananas, skin and all, into the food processor along with the sugar, egg and melted butter or oil to pulse into a smooth puree I then stirred into the dry ingredients. The result — a very tasty banana bread (you’d never know the whole banana went in) that likely got a fibre boost from the peel, with much less left over to toss into the compost bin.
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