Banana Peel Breakfast Cake

• salted butter↗125 g

  soft, plus extra for the pan

• very ripe bananas↗4
• golden fine sugar↗200 g
• eggs↗2

  beaten

• vanilla extract↗2 tsp
• Greek-style yogurt↗100 ml
• white spelt flour or regular flour↗300 g
• baking powder↗½ tsp
• baking soda↗½ tsp
• walnuts↗75 g

  coarsely chopped

• salted butter↗100 g

  soft

• liquid honey↗3 tbsp
• smooth peanut butter↗3 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection) or gas setting 4. Grease a 900 g loaf pan with butter and line it with parchment paper. Trim the ends off the bananas and discard them. Roughly chop the bananas with the peels, place them in a food processor or blender and puree until smooth. Transfer to a bowl and set aside.

2. 2

   Using an electric whisk or stand mixer, beat the butter with the sugar and a pinch of salt until light and creamy, about 4‑5 minutes. Add the eggs one at a time, then stir in the vanilla extract, Greek yogurt, and the pureed banana. Add the flour, baking powder, and baking soda, mixing until smooth. Gently fold in the coarsely chopped walnuts, then evenly spread the batter into the prepared pan. Bake for 50‑60 minutes, until a skewer inserted in the centre comes out dry. Transfer the cake to a wire rack, let it cool in the pan for 15 minutes, then remove and allow it to cool completely.

3. 3

   For the honey‑peanut cream, beat the softened butter, honey, and peanut butter with an electric whisk or stand mixer until creamy. Slice the cake into portions and spread the cream on them. Store the cake and cream in airtight containers for up to five days.