• Lvxferre
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    7
    edit-2
    5 months ago

    It sounds like a lot but it’s roughly the same weight in banana peels and sugar, it’s typical for this sort of jam. For reference: you could sub the peels for the same weight in strawberries, and the recipe still works.

    EDIT: it is by no means something healthy to eat in large quantities. It’s a caloric bomb, just like any jam. But it works great as a bread spread, the banana peels won’t go to waste, and it packs a lot of potassium too. (Most potassium from bananas is in the peel, not in the flesh.)

    I also have a banana cake recipe if anyone is interested. It uses the whole banana but you can tweak it to use just the peels.

    • MonsterHighStan
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      fedilink
      35 months ago

      I’m interested in a banana bread recipe that uses the peels too! I’d honestly never heard of cooking with banana peels before

      • Lvxferre
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        5 months ago

        Sorry for the late reply.

        • 4 bananas, including the peels
        • 2 cups of sugar
        • 1/2 cup of veg oil
        • 3 eggs
        • 3 cups of breadcrumbs*
        • 1 Tbsp of baking powder
        • [optional] 1 cup of chocolate chips
        • cinnamon and sugar (for sprinkling)
        1. Blend together the bananas, sugar, veg oil and eggs, until you get a homogeneous dough. Transfer to a bowl.
        2. Add breadcrumbs and baking powder to the dough, and mix it by hand for a few minutes.
        3. Transfer the dough to a greased and floured cake pan. If using chocolate chips: add half of the dough to the pan, then the chips, then the other half.
        4. Bake it at 180°C, for roughly 20min**.
        5. Take it off the pan still hot, and sprinkle cinnamon and sugar.

        *the recipe itself doesn’t use flour, only breadcrumbs. Use preferably light-coloured ones.

        **don’t trust the time alone, as it varies a bit (I think that it has to do with the bananas); pierce the cake with a wooden toothpick and check if it comes off clean.