Buckle up for a wild one today! I’m sure when you saw banana skin you probably had some kind of response to that. In fact, I didn’t tell the taste testers about said skins for that reason. Everyone says this cake is AMAZING, so know that you’re in for a real treat. I’m also told that the texture is a cross between banana bread and cake.
The banana skins offer an extra depth of flavour that you won’t get with just banana alone. The chocolate chips come in and also help lift up this recipe to make it more approachable to the average person.
Overall, once you’ve made this cake once (assuming you like bananas) I think it will become a regular bake for you. Let’s fire up those ovens and get to baking.
Related: Beet & Blood Orange Gel | Banana Skin Cake Pastry Assembly
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
Seed Free Note: For those who can tolerate millet, there are no other seeds in this recipe.
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