Banana Peel Bread

banana peel bread
Why throw out those banana peels when you can use them to make this easy and versatile bread instead! Unlike traditional banana breads, this version doesn’t taste strongly of banana. You can use this Banana Peel Bread as a replacement for your favourite toasting and sandwich bread, both sweet and savoury

Makes 1 loaf



4 large banana peels (300g total), chopped

⅓ cup light flavoured olive oil

¼ cup caster sugar

2 eggs

1 ½ cups self-raising flour

⅓ cup LSA

½ cup desiccated coconut

1 tbsp psyllium husks

3 tsp baking powder

¼ cup mixed seeds (or chopped nuts), to sprinkle



Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 10 x 20cm loaf tin with non-stick baking paper.

Place banana peels in food processor with ¾ cup water, oil and sugar. Process until a smooth paste. Scrape down the sides of the bowl. Add the eggs and pulse to combine. Add flour, LSA, desiccated coconut, psyllium husks, baking powder and pinch of salt; process until smooth.

Spoon into the tin and smooth the top. Sprinkle with mixed seeds. Bake for 40-45 minutes, or until a skewer comes out clean. Cool in the tin for 10 minutes, transfer to a wire rack and cool completely.



Banana, cinnamon: Add 1 ripe banana, 1 tsp cinnamon and 1 tsp vanilla to food processor when you add the eggs.

Carrot, cheddar and jalapeño: Add 1 medium carrot (grated) and 1 tsp ground cumin to food processor when you add eggs. Fold ¼ cup grated  cheddar and ½ jalapeno thinly sliced  into the final batter. Spoon into the tin; sprinkle with extra cheddar and remaining ½ jalapeno.


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