2 medium bananas – with peels, washed thoroughly
1 egg or vegan alternative
100g sourdough starter discard or 80-100g plain flour
1 ½ tsp baking powder
pinch of salt
2 cups plain flour
Spices (cinnamon, cardamom, nutmeg) optional
60ml light tasting olive oil or vegetable oil
60ml milk of your choice
½ cup nuts, seeds or muesli/cereal
24-26cm loaf tin or cake tin, or muffin/ cupcake tray
Baking paper to line the tin, or silicon alternative
Blender or food processor – essential for the banana peel (you can still make the cake without the peel) Or hand mixer
You may, at some point in your life, have felt saintlike for putting brown, liquifying bananas to good use in banana bread, but have you added the whole fruit, including peel, before? This recipe uses everything except those little hard bits at the end, plus you can chuck in excess sourdough starter too – a wholistic waste wise solution to nana neglect!
Huge thanks to Alanna and the team at Open Table for making this with us in our latest online cooking workshop. We’re having so much fun sharing tips on reducing food waste, learning all kinds of kitchen hacks and of course making delicious things together.
Whole Banana Bread:
Preheat the oven to 170C fan-forced or 190C
Remove the hardtops and tails from your bananas and pop them into the compost. Blend the bananas and peel in a food processor.
Place in a bowl with the sugar and beat with a hand mixer until smooth and pale.
Add the egg and mix until just combined.
Add the sourdough starter until just combined.
Mix the dry ingredients together in a bowl. Mix into the banana mixture in batches with the milk and oil until all used. Stir in your cereal or oats at this stage.
Pour into a greased and lined tin. You can top with a few slices of extra banana
Bake the bread for 45-60 minutes, or until a skewer inserted comes out clean.
Stand for 10 minutes before slicing.
Recipe by Open Table