• Banana peel loaf (Tammi Kwok)Source: Tammi Kwok

This recipe uses the whole of the banana, including the peel. 






Skill level

Average: 4 (12 votes)


  • 3 large ripe bananas, top and tailed, rinsed and pureed until creamy
  • 2½ cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup oil
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup yoghurt
  • Flaked almonds or desiccated coconut to finish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 180C and grease a 6 cup capacity loaf tin.
  2. Whisk the dry ingredients except for the sugar in a large bowl and set aside.
  3. Beat oil and sugar for 1 minute until combined. Gradually add eggs, vanilla and banana purée, scraping down the bowl between each egg addition, if required.
  4. Beating on low, gradually add the dry flour mix with the yoghurt until incorporated.
  5. Pour into the loaf tin and sprinkle with flaked almonds or desiccated coconut. Bake for 45-50 mins, covering the loaf with foil if the tops are starting to burn. The loaf is ready when a skewer inserted into the centre comes out clean. 
  6. Remove the loaf from the oven and cool on a wire rack.