- 4 very ripe bananas
- 125 g butter, melted
- 150 g caster sugar
- 2 free-range eggs
- 1⁄2 t salt
- 2 t baking powder
- 175 g flour
- Beetroot peels, to garnish
- Carrot peels, to garnish
- 2 t cinnamon sugar
- For the avo frosting:
- 2 ripe avocados
- 1 T cream cheese
- 1 T coconut sugar
- 1 t balsamic vinegar
- 2 t lemon juice
Preheat the oven to 170°C and grease a 22 cm loaf tin or 1 x 15 cm cake tin, 1 x 11.5 cm cake tin and 1 x 9 cm cake tin.
Cut the ends off the bananas and blend the bananas and skins in a blender.
In a large bowl, mix the melted butter, sugar and eggs until light and fluffy. Mix in the banana.
Combine the dry ingredients in a bowl and gently fold in the banana mixture.
Bake for 30 minutes (depending on your cake tin size), or until golden and cooked through. Allow to cool.
To make the avo frosting, place all the ingredients into a blender and blitz until smooth. If you’ve made three cakes, use the icing to sandwich them together and decorate the outside. If you made a loaf, spread the icing onto the top and sides.
To make the garnish, place the beetroot and carrot peels on a baking tray and sprinkle over some cinnamon sugar. Bake until crispy. Top the iced banana cake with the crispy beetroot and carrot peels.
Cook's note: Banana peels: great for practical jokes, brilliant in banana bread. When bananas are overripe, the skins also become thinner, softer and sweeter. Blitz them into a batter with the banana itself for a smooth, creamy result. They also add extra fibre to the loaf. It’s a win-win.