• NOTE FROM ORIGINAL RECIPE: "Banana peels contain some of the same proteins found in latex, and could cause an allergic reaction. Also, as with any fruit or vegetable where you're eating the peels, it's a good idea to buy organically grown and scrub them well".
• Place your 6-Loaf Tray on top of your medium perforated baking sheet. Set aside.
• Preheat oven to 340F/170C.

BANANA PEEL CAKE PREPARATION

• In mixing bowl, whisk together the all-purpose flour, corn starch, baking soda, baking powder and sea salt. Set aside.
  6.34 oz all-purpose flour, 1.06 oz corn starch, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp sea salt
• Cut the banana peels into 1 inch | 2.5 cm pieces and place them in a small saucepan with 1 cup of water (8 oz | 228 g). Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then strain the banana peels, reserving 1/4 cup (2 oz | 58 g) of the cooking water.
  2 organic banana peels
  
• Transfer the peels and the 1/4 cup (2 oz | 58 g) of cooking water to a mini food processor. Add the buttermilk and the egg yolks. Mix until completely smooth.
  4.23 oz buttermilk, 2 egg yolks
  
• In separate mixing bowl, cream the softened butter together with the granulated sugaring vanilla bean paste until light and fluffy for about 3 minutes. Mix in the banana peel mixture. Fold it into the dry ingredient.
  4 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
• Put the egg whites in another bowl and whisk until soft peaks form. NOTE: If using an electric mixer, start slowly and gradually increase speed to medium-high. You’re done when you pull out the beater and a soft peak is formed, but immediately collapses.
  2 egg whites
  
• Gently fold the egg whites into the banana peel batter.
  
• Pour it into the 6-Loaf Tray (You will only fill 3/4 of 3 wells).
  

BAKE!

• Bake for 30 minutes at 340F/170C. (Every oven heats differently, monitor your Cake from 25 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Banana Peel Cake is out of the oven, let it cool down for about 15 minutes in the mold, then transfert it to a cooling rack.

VANILLA BEAN FROSTING PREPARATION

• Once your cake has cooled down, prepare the cream cheese frosting.
• In a mixing bowl, beat the softened cream cheese and butter together with the powdered sugar and vanilla bean paste. 
  8 oz cream cheese, 2 oz butter, 8.47 oz powdered sugar, 1 tsp vanilla bean paste
  
• Spread it over your cakes. NOTE: You have enough frosting for all 3 cake. Enjoy & Bon Appétit!
  
• N.B. This banana peel cake is best kept when wrapped in plastic wrap up to 3 days at room temperature. Store the frosting separately in the refrigerator and assemble before serving.