Skip to content
Banana peel cake recipe

Banana peel cake recipe

69 ratings

There's a surprising ingredient in this banana cake recipe – banana peel! Not only does it make the most of every part of the fruit, it's super squidgy and wonderfully spiced with cinnamon for a delicious afternoon treat. Give it a go for your next baking project; you won't regret it. See method

  • Serves 12
  • 30 mins to prepare and 50 mins to cook, plus cooling
  • 391 calories / serving
  • Freezable
  • Vegetarian


  • 180g unsalted butter, softened, plus extra for greasing
  • 2 medium whole ripe bananas, washed, ends trimmed, flesh and peel roughly chopped
  • 180g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 210g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 70g walnut pieces, roughly chopped
  • 150g icing sugar
  • 40ml milk or coconut milk
  • 30g pack toasted coconut flakes
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    11g 53%
  • Sugars

    32g 36%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 47.9g Protein 5.1g Fibre 1.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a deep 20cm round cake tin with nonstick baking paper. Put the bananas and peel in a food processor with 70ml boiling water and blitz until smooth. Set aside to cool a little.
  2. Meanwhile, beat the butter and caster sugar in a large bowl with an electric whisk for 3-4 mins (or a wooden spoon for 7-8 mins) until light and fluffy, then beat in the eggs one at a time. Stir in the vanilla.
  3. In a separate bowl, mix the flour, baking powder and cinnamon with a pinch of salt. Fold half into the butter mixture with a metal spoon until just combined. Fold in the puréed banana, then the remaining flour mixture and the walnuts. Pour into the tin, level the top and bake for 50-55 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then remove and transfer to a wire rack to cool completely.
  4. To make the icing, whisk the icing sugar and milk in a bowl until well combined – the consistency should be like PVA glue. If it's too thick, add more milk, 1 tsp at a time, to loosen. Put the cake on a plate and pour the icing onto the centre, then spread out until it just drips down the sides. Scatter over the coconut flakes and leave to set. Will keep, chilled, in an airtight container for up to 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ways to use up leftover bananas

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus