Banana Peel Bread



2 Ripe Bananas, Peels only
4 Tablespoons Unsalted Butter, Melted
2 Eggs
1 1/2 Cups All-Purpose Flour
3/4 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon of Salt

DIRECTIONS:

1. Preheat oven to 350 degrees. Cut banana peels into 1 inch pieces and place them in a small pot with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 mins. 

2. Remove pot from heat and allow peels to cool slightly, then strain peels reserving 1/4 cup of liquids, transfer peels and liquids to small measuring cup and puree with an immersion blender until nice and smooth.

3. Butter and lightly flour a loaf pan, then in a large bowl whisk together flour, sugar, baking soda, baking powder and salt until fully combined. Add eggs, peel puree, and butter to dry ingredients and gently whisk together slowly not to over mix.

4. Bake until a toothpick inserted into the center comes out clean, about 40-45 mins rotating once during baking. Remove bread from loaf pan immediately after baking and place onto a wire rack to cool for 8 mins and ENJOY !!!

NOTES:

Fill free to add walnuts, orange zest or even some chocolate chips to this versatile recipe. About 2 ounces of nuts or chocolate, or 1 tablespoon of orange zest. I recommend storing any leftover bread in a Ziploc bag for freshness for up to 3 days.  


Comments

Post a Comment

Popular posts from this blog

Image
Quick Pho Soup for Two 4oz Spaghetti, whole & unbroken 2 Large Garlic Cloves, minced 4 Lemon Slices 1 Chicken Breast, about 8oz 2 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Soy Sauce 1 Can Chicken Stock 4 Cups of Water 2 Eggs Vietnamese Basil Dried Shrimp Red Pepper Flakes Hoisin Sauce Salt & Pepper DIRECTIONS: 1. In a medium pot heat 1 tablespoon of oil, add garlic with a pinch of salt & pepper and sauté for 1 minute then add chicken stock and water to garlic along with soy sauce, lemons and chicken breast and boil for 5 mins covered. 2. Add whole spaghetti gently into broth to avoid breaking and boil for 13 mins uncovered, stirring gently a few times. 3. After 13 mins is up, turn off heat and remove chicken breast to cutting board and shred using 2 forks before returning chicken back to stock. 4. Meanwhile in a non-stick skillet heat 1 tablespoon of oil on medium heat, crack eggs individually into 2 small bowls with a pinch of salt to...
Read more
Image
Lemon Pepper Chicken with Asparagus and Tomatoes  2 Boneless, skinless Chicken breast halves, halved horizontally 1/4 cup all-purpose flour 1 Lemon 12 ounces Asparagus 8 ounces Cherry or Grape Tomatoes, sliced 2 Tablespoons of Apple Cider Vinegar 2 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper 1 Tablespoon of butter Lemon Zest for garnish DIRECTIONS: 1. Pound the halved chicken breast until roughly about 1/4 inch thick then lightly coat in flour seasoned with slat and pepper, gently tapping off any excess flour. 2. Heat oil and 1 tablespoon of butter in a large skillet over medium heat and cook chicken in batches not to over crowd the skillet, until nice and golden on each side about 2 - 3 mins until fully cooked. Then transfer the chicken to a side on a plate until needed. 3. Turn heat to low and deglazed skillet with vinegar for about 1 min then add asparagus and cook covered for about 4 mins adding salt and pepper, then remove asparagus from pa...
Read more