A surprising twist on a traditional banana bread recipe. This one not only uses the banana, but also the skins giving a zero-waste alternative to getting your banana bread fix!
Preparation Time
5 minutes
Cooking Time
20 minutes
Serves
9 Muffins
Equipment
Blender, Mixing Bowl, Measuring Spoons, Weighing Scales, Muffin Tins
Ingredients
3 Medium very ripe bananas and their washed peel
85g Light muscovado sugar
60ml Coconut oil, melted and then allowed to cool slightly
60ml Milk of choice
1 tsp Vanilla extract
300g Plain white flour
1 tsp Cinnamon
1 tsp Baking powder
½ tsp Salt
60g Walnuts, chopped
60g Dairy free chocolate chips
Method
Step 1
Preheat the oven to 175°C.
Step 2
Place your bananas and their skins into a blender cup and blend until you get a smooth mixture.
Add this and the sugar, coconut oil, milk to a mixing bowl and combine.
Step 3
In a separate bowl combine the flour, cinnamon, baking powder and salt
Step 4
Once combined, add these ingredients to the banana mixture and stir until it just comes together (try not to overmix).
Step 5
Fold in the walnuts and the chocolate chips.
Step 6
Grease a muffin tray (or use muffin cases) and divide the mixture evenly into 9.
Step 37
Place in a pre-heated oven for 20 mins or until a skewer comes out clean when inserted into the centre.
Recipe Tips
The batter will look a little darker than a typical banana bread mixture because of the banana peel.
The banana peel also makes the batter a little more elastic.
If you are using silicone muffin moulds there is no need to grease the moulds.
