Prep Time 1 hr 15 mins
Cook Time 20 mins
Course Dessert
Servings 2


  • VARDAGEN Tablecloth
  • SMAKGLAD Cutlery



  • Banana peels


  • 4 large eggs, whites separated and reserved
  • ½ tsp (3 g) fine-grain sea salt
  • 1 cup (210 g) white sugar
  • cup + 2 tbsp (310 g) unsalted butter,room temperature, broken into pieces
  • 2 tsp tsp (10 ml) vanilla paste or extract
  • ¼ cup + 1 tbsp (83 g) smooth peanut butter


  • Invert 1 cake pan on a serving plate andpeel off the parchment paper.
  • Spread about 1/3 of the peanut butterfrosting evenly over the top.
  • Repeat step 1 to remove the second cakefrom the pan and set it on top of thefrosted bottom layer.
  • Spread the remaining frosting over thetop and sides of the cake.


  • Peels from 2 very ripe bananas, frozen andthawed, stem and bottom discarded (see Notes)
  • ½ cup (125 ml) buttermilk
  • ½ cup (120 g) unsalted butter, room temperature
  • 11/3 cup (280 g) white sugar
  • 2 large eggs, separated
  • 1 tsp (5 ml) vanilla paste or extract
  • cup (200 g) cake or pastry flour
  • ¼ cup (17 g) cocoa powder
  • 1 tsp (5 g) baking soda
  • ¼ tsp (1¼ g) baking powder
  • ½ tsp (3 g) fine-grain sea salt


  • In the bowl of a stand mixer or a metalmixing bowl, combine the egg whites,sea salt, and white sugar, and mix tocombine. Transfer the mixture to a doubleboiler and heat until the sugar is completelydissolved and the temperature reaches180°F (80°C). This can take a while —be patient!
  • Using the whisk attachment on the standmixer (or a hand mixer), whip the egg whiteand sugar mixture on high speed until itdoubles in volume and becomes thick andshiny. Continue whipping until the mixtureis cool. Check the temperature by placingyour hand against the bottom of the bowl.
  • Lower the speed of the mixer to medium,and add pieces of butter, 2 or 3 at a time,until all of the butter is incorporated.
  • Beat on high for 1 minute to ensure thebutter is completely combined.
  • Add the vanilla paste or extract and peanutbutter, and whip until completely combined,about 1 minute. If the kitchen is warm andthe frosting is too soft to work with,transfer it to the fridge to firm up.
  • Heat the oven to 350°F (175°C)
  • Line the bottom of 2 8-inch (20 cm) cakepans with parchment paper and spraythe sides and bottoms with no-stickcooking spray.
  • Roughly chop the banana peels. Add thepeels and the buttermilk to a tall, narrowcontainer and purée with an immersionblender until completely smooth —you’ll still see black flecks, and that’s fine(a blender or a mini-food processor woulddo the trick, too).
  • In the bowl of a stand mixer fitted with thepaddle attachment, cream the butter andwhite sugar until pale and fluffy, about 3 to5 minutes. This can be done by hand witha wooden spoon; it will just take more time.Add the egg yolks one at a time, mixinguntil incorporated, scraping down the sidesof the bowl after each addition. Add thebanana peel mixture and the vanilla pasteor extract, and mix until well combined.It will look curdled and that is normal.
  • In a medium bowl, whisk together the flour,cocoa powder, baking soda, baking powder,and sea salt. Add the dry ingredientsto the butter mixture and stir gently,just until combined.
  • Whisk the egg whites in a clean, dry bowluntil soft peaks form, either by hand orwith the whisk attachment on a handmixer or immersion blender. If using anelectric mixer, start slowly and graduallyincrease the speed to medium high.The egg whites are ready when you pullout the whisk or beater and a soft peakis formed, and then immediately collapses.Gently fold the stiffened egg whites intothe batter and divide the batter evenlybetween the 2 prepared pans.
  • Bake for about 20 minutes, rotating thepans 180° halfway through. Insert a toothpickinto the centre of each cake and if it comesout dry, the cakes are done. If the toothpickis sticky with wet dough, return the cakesto the oven for 5 or 10 minutes and checkthem again. Let them cool completelyin the pans before transferring to a plate(see assembly instructions).


Use peels from very ripe bananas — the kind you would use for banana bread. Using peels from eating-ripe-but-notreally-ripe bananas will work, but you’ll get less of a pronounced banana flavour. As always, when eating the typically discarded outer layers of produce, choose organic if possible, and scrub well.
Freezing and thawing the banana peels enables you to soften them without cooking. You can store the peels in an airtight container in the freezer for months, and you’ll be prepared to bake this cake whenever the mood strikes. It will take about 3 hours for the peels to freeze and about 1 hour for them to thaw at room temperature.
Tried this recipe?Let us know how it was!



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