Banana Peel Cake with Fresh Strawberries and Cream Filling

I'm all for avoiding waste where possible and although I usually throw my banana skins in the compost, having stumbled upon a recipe for banana peel cake by chance, I thought I'd give it a whirl.

With a history of cancer and now two young children to feed, I avoid refined sugar where possible, particularly when it comes to baking. I almost always swap sugar for date syrup or banana or if the other ingredients are naturally sweet I may just throw in a few dates for good measure.

My eldest son asked me to make this cake for his 4th birthday party, and although he didn't eat any (he was too busy playing with all his new toys) the cake was quickly devoured by his friends.

I made the cake the day before and then filled and decorated it before the party but I would say if you have time make it the same day you are going to eat it.

For the filling and topping I suggest using freshly whipped cream and fresh strawberries. However, if you want a vegan alternative you may like to try either whipped coconut or cashew cream. Here are some lovely recipes:

https://healthyblenderrecipes.com/recipes/type/creams_and_pie_fillings

Serves: 12

Preparation time: 15 minutes

Cooking time: 30-35 minutes

You will need:

2 x 20cm sandwich tins

A blender

A grater

Ingredients:

4 large ripe organic banana peels, chopped into chunks and blended with water

2 large ripe organic bananas, peeled and mashed

3 cups of flour/or gluten free flour

3 tsp of baking powder (gluten free)

4 tbsp of date syrup/maple syrup or honey

1 tsp of vanilla powder/extract

1 tsp of ground cinnamon

2 tsp of white vinegar

3 cups of filtered/mineral water

A pinch of salt

For the filling and topping:

10-12 fresh organic strawberries, washed and cut in half

200g of apricot or strawberry jam

250 ml of plant based cream

A square of vegan chocolate

Method:

1. Preheat the oven to 160 C fan/180 C conventional oven. Oil or grease the two sandwich tins and set aside.

2. Blend the chopped banana skins in the water until smooth. Then add the mashed bananas and blend again until everything is incorporated.

3. Pour the blended bananas into the flour, baking powder, vanilla, cinnamon, the vinegar and salt. Mix with a spoon and add a little more water if required to make a thick batter.

4. Divide the batter equally between the two sandwich tins and bake for 30-35 minutes or until a toothpick comes out clean or until the top of the bread turns golden brown.

Let cool completely before filling.

5. Place one of the cakes onto your cake stand or serving plate. Spread the cake with half of the jam and then top with half the whipped cream. Carefully add the second cake on top and again spread with the remaining jam. Either pipe the remaining whipped cream or spread it on.

Add a grating of chocolate (vegan) and then arrange the strawberry halves.

Serve immediately.