Don’t you love discovering new keeper recipes? A few days ago, I tried Zingerman’s Bakehouse’s famous “Don’t Peel Your Banana Bread” recipe, which was originally featured in The Washington Post. This unique banana bread recipe uses whole bananas, including their peels, to create a wonderfully moist and flavorful loaf. I was intrigued by the idea and decided to give it a try, with a few personal touches of my own. The result? Surprisingly delicious!
Banana Bread with Banana Peels (A Surprisingly Delicious Twist!)
Without a doubt, this banana bread is a beauty! It is simple to make, and your kitchen will smell heavenly as it bakes. The surprising part? You only need two large bananas, and you’ll be using the peels, too! Yes, you read that right: bananas with their skins intact!
Including banana peels in a banana bread recipe is a clever idea. They contain a surprising amount of banana flavor and also provide dietary fiber and other nutrients. Just make sure to use organic bananas and wash them thoroughly before baking. I’ll admit, the idea of baking with banana peels sounded a little strange when I first read the recipe, but curiosity got the better of me, and I decided to give it a try. What an interesting discovery!
A Delicious Surprise from an Unexpected Ingredient
When I pulled the banana bread out of the oven, the aroma was simply heavenly! The result was a wonderfully delicious, foolproof banana bread that tasted just as good warm from the oven as it did straight from the fridge or gently reheated the next day. What impressed me most was that something so incredibly delicious could come from an ingredient we would normally toss away without a second thought. Who knew banana peels could make such a delightful addition to homemade banana bread?
Tweaks I Made to This Banana Bread to Suit My Taste
Banana bread purists, who believe that nothing should be added to a classic banana bread, might disagree with me here. But trust me, this recipe is wonderfully adaptable, and the little tweaks I made are anything but boring!
I swapped the black sesame seeds for nigella seeds. Although they have distinctly different flavors, I found that both work beautifully in this recipe. Nigella seeds have long been used in cuisines across the Middle East, North Africa, and India, particularly in bread making. These tiny black seeds have a distinctive, sharp, peppery aroma that adds an unexpected depth of flavor and an interesting twist to banana bread.
I also added pumpkin seeds, which bring a lovely nutty flavor and a satisfying crunch. For another delicious variation, try adding a spoonful of toasted whole anise seeds. Their delicate licorice-like aroma lends the banana bread a wonderful fragrance and an extra layer of flavor.
The result? A rich, moist banana bread with a wonderfully complex flavor, delightful textures, and plenty of character!
Freeze and Thaw the Bananas
Wash two large bananas thoroughly and trim off the ends. Place them in a freezer-safe bag and freeze for at least 8 hours, or until completely frozen. When ready to use, thaw them at room temperature or overnight in the refrigerator.
Once thawed, the bananas will be very soft, intensely fragrant, and easy to puree, including their peels. Freezing and thawing helps break down the banana flesh and soften the peels, making them much easier to blend into the batter. It also helps release their rich banana flavor, making this banana bread wonderfully aromatic.
Toast the Nuts and Seeds for Extra Flavor
Toasting nuts and seeds brings out their natural, earthy flavors and adds a deeper, more pronounced taste to the banana bread. It takes only a few minutes! Separately, place the walnuts, anise seeds, and pumpkin seeds in a dry skillet over medium-low heat. Toast each for about 2–3 minutes, stirring frequently to prevent burning, until fragrant. Allow them to cool before adding them to the batter.
Ingredients Needed To Make Banana Bread with Banana Peels
-
All-purpose flour
-
Large bananas, including their peels
-
Granulated sugar
-
Unsalted butter, melted
-
Large eggs, at room temperature
-
Vanilla extract
-
Nigella seeds (black seeds, known in Arabic as habbat al barakah)
-
Whole anise seeds
-
Pepitas (pumpkin seeds)
-
Baking soda
-
Sea salt
-
Walnuts, roughly chopped
-
Turbinado sugar (or regular granulated sugar)
How to Make Banana Bread with Banana Peels
Step 1: Preheat the oven and prepare the loaf pan
Preheat the oven to 375°F (190°C) for at least 15 minutes, with the rack positioned in the cente. Generously grease an 8 × 4-inch (20 × 10 cm) loaf pan with a little butter, making sure to coat the bottom and sides. Add 2 tablespoons of flour and tilt the pan in different directions until the bottom and sides are lightly coated. Tap out any excess flour.
Step 2: Freeze, thaw, and puree the bananas
Wash 2 large bananas (340 g / 12 oz in total, including their peels) thoroughly and trim off the ends. Place them in a freezer-safe bag and freeze until completely solid, preferably for at least 8 hours. When ready to bake, thaw them at room temperature or overnight in the refrigerator. Once thawed, the bananas will be very soft and easy to puree. Place the whole bananas, including their peels, in a food processor and blend until smooth, with the peels barely noticeable.
Step 3: Toast the nuts and seeds
Place the anise seeds, pumpkin seeds (pepitas), and walnuts separately in a dry skillet over medium-low heat. Toast each for about 3 minutes, stirring frequently to prevent burning, until fragrant. Set aside to cool.
Step 4: Combine the dry ingredients
In a large mixing bowl, combine the flour, salt, baking soda, 2 tablespoons of nigella seeds, ½ cup of pumpkin seeds, toasted anise seeds, and toasted walnuts. Stir well until evenly distributed.
Step 5: Prepare the wet ingredients
Transfer the pureed bananas to a large mixing bowl. Add the melted butter, followed by the eggs, one at a time, mixing after each addition. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl with a spatula.
Step 6: Combine the wet and dry ingredients
Add the flour mixture to the banana mixture and stir just until all the ingredients are incorporated. Avoid overmixing to keep the banana bread tender. Transfer the batter to the prepared loaf pan and smooth the surface with a rubber spatula.
Step 7: Add the topping and bake
In a small bowl, combine the remaining pumpkin seeds, nigella seeds, and turbinado sugar (or regular granulated sugar). Sprinkle the mixture evenly over the batter.
Bake in the preheated oven at 375°F (190°C) for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
Step 8: Cool before serving
Allow the banana bread to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack. Let it cool completely before slicing. This helps the loaf set properly and prevents a gummy texture.
Frequently Asked Questions
How much banana should I use for this banana bread recipe?
Use exactly 340 grams (12 oz) of bananas, including their peels. Avoid adding extra bananas, as too much moisture can make the loaf dense and affect its texture.
Should the eggs be at room temperature?
Yes! Room-temperature eggs blend more easily with the other ingredients, helping create a smooth, evenly combined batter.
Why shouldn’t I overmix banana bread batter?
Overmixing can develop too much gluten in the flour, resulting in a tougher, denser loaf. Mix just until the ingredients are incorporated.
Why is preheating the oven important?
Preheating your oven for at least 15 minutes ensures that your banana bread begins baking at the correct temperature immediately. This allows the leavening agents to activate properly, guaranteeing a perfect, uniform rise and preventing the loaf from turning out dense or heavy.
How do I know when banana bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter clings to it, continue baking for a few more minutes.
How long should banana bread cool before removing it from the pan?
Let the loaf rest in its pan for about 10 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before slicing or storing.
How should I store banana bread with banana peels?
Once completely cooled, wrap the loaf or place it in an airtight container. It keeps for up to four days at room temperature, according to your recipe’s storage guidance. Refrigeration can extend its shelf life.
➡️ Click and Explore More Irresistible Treats!
➡️ Click Banana and Date Bread with Tahini and Carob Molasses: This unique, wholesome bread combines some great flavors including bananas, dates, rich carob molasses, nutty tahini, and warm cinnamon powder.
➡️ Click Chocolate Banana Bread: Perfect on its own or elevated with a chocolate ganache on top, this incredibly moist bread will be so good with your morning coffee or your afternoon tea!
➡️ Click Out of the world Nutella Banana Cake: Moist, rich, and decadent, this banana Nutella cake comes out perfect every single time. Make it once, and I am pretty sure you will find yourself coming back to this ultra-delicious cake!
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Whole Banana Bread with Banana Peels (Surprisingly Delicious!)
Description
Ingredients
For the Batter:
- 2 cups 250g 9oz all purpose flour
- 2 large 340g 12oz bananas
- 140 g 5oz unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons nigella seeds black seeds / habbat al-barakah
- 3 tablespoons whole anise seeds
- 1 cup pepitas divided half to use in the batter and the other half sprinkled on top of the bread before baking
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup walnuts roughly chopped
For the Topping:
- 1 tablespoon turbinado sugar or granulated sugar
For Preparing the Baking Tin:
- 1 tablespoon butter to grease the baking tin
- 2 tablespoons flour to dust the baking tin
Instructions
- Wash and cut off the ends of 2 bananas, place them in a plastic bag, and freeze for a minimum of 8 hours until hard. Defrost at room temperature or overnight in the refrigerator, and they will be ready to use.
- Preheat the oven to 190°C/375°F and place a rack in the center.
- Puree the dark-spotted bananas in a food processor, including their skins, until smooth and the peels are barely noticeable.
- Grease an 8x4-inch / 20x10-cm loaf tin with a small piece of butter, making sure to coat it well. Toss in 2 tablespoons of flour and shake the pan to coat the bottom and sides, then knock out the excess.
- Melt the butter over low heat and set it aside to cool.
- In a skillet, toast the anise seeds, pepitas, and walnuts separately for about 3 minutes each to bring out their earthy flavor. Set them aside to cool.
- In a mixing bowl, combine the flour, salt, baking soda, 2 tablespoons of nigella seeds, ½ cup of pepitas, the anise seeds, and the walnuts. Stir well to combine.
- Transfer the pureed bananas to a large bowl, then add the granulated sugar, melted butter, eggs (one at a time), and vanilla extract. Mix well to combine, scraping down the sides of the bowl. Add the flour mixture and mix just until all ingredients are incorporated.
- Scrape the batter into the prepared loaf tin and smooth the top with a rubber spatula.
- Mix together the remaining pepitas, nigella seeds, and turbinado sugar, then sprinkle the mixture evenly over the top of the batter. Bake for 1 hour 15 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and place the tin on a wire rack. Let it cool in the tin for 10 minutes. Turn it out onto the rack, then turn it right side up. Serve warm, at room temperature, or even straight out of the fridge. How scrumptious
Notes
7 Comments
Your recipes always sounds great and your food looks so near, that I almost would grab a slice of your sweet through the screen! Lovely!!
Tasty and healthy recipe. Thanks for sharing.
Today i made this banana bread for my family and they all loved it
Thank you
The first time I tried this I peeled the bananas. The second time I didn’t. I’m making it a third time now. I cut the sugar to 3/4 cup too.
Thank you for the feedback, Amy.