Banana Skin Cake

Having a sweet tooth…have a break and try this cake!

Ingredients

Preparation

Cut off the ends of the skin. Leave the skin soaked in water, changing the water everyday ,until they become soft and water is clear.
Process the skin in ä blender with enough water to help the blender cut them up.
Strain the mixture to get rid of any hard bits, but retain the puree and the liquid.
Line a cake tin with baking parchment-for the three banana skins I used a round 11cms tin but double that adjust it according to how many banana skins you use. Measure the amount of puree mixture in a cup and for every cupful, add one egg, 3/4 a cup of sugar, one teaspoon of salt and half a cup of oil. Beat until well incorporated.
Add one cup of flour and one tablespoon of yeast, per cupful of the original puree, and mix. Place batter into the prepared baking tin
Bake in a moderate oven (180C, 350F, Gas Mark 4)for 40 minutes or until it looks ready and a skewer inserted comes out clean.
Meanwhile use the strained liquid part to make a glaze. Measure the amount in a cup, then for every cupful, add a cup of sugar into a pan with the liquid. Add cinnamon and a pinch of salt and heat. Stir to avoid sticking until thickened enough to spread on the cake. It will become quite viscous and I boiled mine for about 25 minutes. Cool slightly.

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