A recipe irreverently named This Bread is Bananas, this incredibly moist whole-banana bread recipe from Cook More, Waste Less (the zero-waste cookbook from Christine Tizzard) uses all of the banana, peel and all. Using the peels adds more flavour – and less waste. Optional add-ins, like dark chocolate chips and nuts, make for an even more delicious version.

Slices of banana bread in front of yellow glasses and linoleum

Chocolate-Chip Banana Bread

This no-waste banana bread even uses the banana peel. Add chocolate chips and nuts for texture and taste.

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Servings 4

Ingredients

2 overripe bruised bananas including peels
½ cup butter at room temperature
¾ cup sugar
1½ cups flour
1 tsp baking soda
1 tsp baking powder
pinch salt
2 eggs
½ cup buttermilk
1 tbsp pure vanilla extract

Optional Add-Ins

½–1 cup milk chocolate or dark chocolate chips
½ cup chopped nuts and/or seeds

Instructions

Preheat the oven to 350°F and line or grease a loaf pan. Bring a large pot of water to a boil.
Peel the bananas and roughly chop the peels. Simmer the peels in boiling water for 5 minutes and then drain, rinse under cold water, and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, mix the butter and sugar together until incorporated, light, and fluffy.
In a medium-size bowl, mix the flour with the baking soda, baking powder, and salt.
Using a blender or food processor, blend the bananas, peels, eggs, buttermilk, and vanilla.
Slowly beat the banana mixture into the butter mixture until incorporated. Beat in the flour mixture until combined. Stir in any optional add-ins and evenly spread with the crumble if using.
Pour the mixture into the prepared pan and bake for about 1 hour or until a toothpick comes out clean.