Skin-on Banana Loaf

24 Apr 2024

You know we’re all about reducing food waste, which is why our kitchen manager Sarah has been busy coming up with new ways to use the parts of food that don’t get eaten. The thought of eating banana peel might be off-putting for a lot of people, but they are edible and only Sarah could make this loaf taste so good! 

Prep Time: 15 minutes

Cook Time: 45 - 55 minutes


2 Bananas

Wet Ingredients: 

4 Tbsp Plain Yoghurt

2 Eggs, beaten

50g butter, melted 

3 Tbsp Sunflower Oil 

1 Tsp Vanilla Essence 

Dry Ingredients: 

250g Self-raising Flour 

1 Tsp Baking Powder 

200g Sugar

Pinch of Salt



2lb Loaf Tin

Greaseproof Paper 

Food Processor or Liquidizer 

Top Tips

You can replace the yoghurt with soured cream or buttermilk. 


Any oil or sugar will work well in this recipe. 


During step 4 you can fold in chopped nuts, dried fruit or chocolate chunks to add extra flavour and texture. 


  1. Preheat the oven to 150°C. Line a 2lb loaf tin with greaseproof paper. Leave the skin on your bananas and chop off the ends. Chop into thick slices. 
  1. Place the slices bananas in a food processor or liquidizer along with the wet ingreidents and blitz until smooth.
  1. Place the dry ingredients in a mixing bowl and stir well. 
  1. Pour the wet mixture into the mixing bowl and fold in to make a smooth batter. 
  1. Transfer the batter to the prepared loaf tin. Bake in the centre of the oven for 45 - 55 minutes, or until an inserted knife comes out clean.