By Laura Davis|
June 24, 2021|
3 min read
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!
Blender, Mixing Bowl, Measuring Spoons, Weighing Scales, Muffin Tins
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
Preheat the oven to 175°C.
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.
In a separate bowl combine the flour, cinnamon, baking powder and salt
Once combined, add these ingredients to the banana mixture and stir until it just comes together (try not to overmix).
Fold in the walnuts and the chocolate chips.
Grease a muffin tray (or use muffin cases) and divide the mixture evenly into 9.
Place in a pre-heated oven for 20 mins or until a skewer comes out clean when inserted into the centre.
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.