(soft piano playing)
- Hi, I'm Auri.
Food waste is a problem.
So that's why today,
we're gonna be making a cake
out of something that we usually throw away.
(Auri humming)
(Auri burps)
I'm gonna cut off
the tops,
and the really crispy parts
at the bottom.
And then we're gonna these guys
into one inch pieces.
The recipe for this banana peel cake
is from Lindsay-Jean Hards' "Cooking with Scraps" cookbook.
This is what it looks like.
And I'm going to save these bananas for some smoothies
in the future.
I'm gonna to put these buddies into boil.
We're gonna cover it, and lower the heat,
and let it simmer for 10 minutes.
I am going to preheat this oven
to 350 degrees.
(oven beeping)
Oh, I got to start it.
(oven beeping)
I like to compost my food scraps.
I put them in my freezer, so my trash doesn't smell.
And then I take my compost out of the freezer
and I compost it.
Smells like hay and bananas.
Okay, now we're gonna strain this.
(banana water dripping)
(bowl clinking)
We're gonna puree this
with one fourth cup of the banana water.
(food processor whirring)
Mush.
According to banana experts,
there's over a thousand types of bananas.
Despite that, we only really see one variety in stores,
the Cavendish.
We're gonna make the batter with butter
and one and a half cups of sugar.
Now we're gonna mix,
and we're gonna cream,
the butter and sugar.
(hand mixer whirring)
We're gonna add one egg yolk at a time,
and we're gonna mix in that yellow orb.
Next orb.
(Auri mixing)
Now we're gonna put in our banana peel mixture.
Did you know that bananas
are actually classified as berries?
Now I'm going to add my buttermilk,
which is almond milk and some lemon.
(Auri mixing)
Okay.
Flour,
baking soda,
baking powder,
salt,
and mix it up.
We're gonna really mix it.
We're adding the dry things to the wet things.
(bowl scraping)
Mix and mix and mix and mix and mix.
Whoa.
We're gonna beat these egg whites.
(hand mixer whirring)
That looks like some nice peaks to me.
Now we're gonna add in the egg whites.
Whoo, it's like a bit of fluff.
We're gonna fold that in very gently.
It's time for the oven.
I already buttered and floured these cake tins.
And so now I'm just gonna divide them,
evenly.
Ooh, it looks nice and banana-y.
If you're allergic to latex,
you don't want to have this
because there's similar proteins in this as latex.
We're gonna let these guys bake.
Have a good bake.
(oven closing)
We're gonna set the timer to 25 minutes.
It's nighttime now.
And the cakes, I believe are ready.
(Auri gasps)
Beautiful.
I'm gonna take these guys out and I'm gonna let them cool.
Now we're gonna make the brown sugar frosting.
That was butter.
I'm gonna set the timer for two minutes.
Now I got to stir in
this brown sugar constantly.
So the variety of banana that we eat today
is called the Cavendish.
But before in 1960, there was another banana
that dominated the market and that was the Gros Michel.
And it was wiped out and ravaged
by the Panama disease or banana wilt.
And some people say that the Cavendish
is potentially under threat
of the same thing happening to it.
Especially because climate change
is exacerbating crop diseases.
It seems like a reason to stop monocropping to me.
And we're gonna add in a fourth cup of almond milk to it,
and then we're gonna let that cool.
Okay, so I kinda think parchment paper is a scam because,
look.
I didn't use parchment paper, it's fine.
And I have my two lovely banana rounds.
And now we just add in the powdered sugar
and stir it around.
(Auri mixing)
I think that is some good frosting.
We're gonna frost it
and it's two layers.
We're gently gonna put the second layer on the cake.
Do a little squishing.
Oh, it's getting a little messy,
but that's nice, maybe
I like the look at the edges exposed,
so I'm gonna to leave them
and I don't like too much frosting,
but you can frost as you desire.
And woop.
Well, let me fix that.
How's that?
A little cake belly button.
Moment of truth.
(knife scraping)
Yes.
Yummy.
I tried my best to get all my ingredients zero waste.
And this is the trash that I made,
and this is my compost.
(Auri squealing)
I don't taste any peel.
It just tastes like a regular cake.
The peel was supposed to add some fluff
and I think it did that.
It tastes most overwhelmingly like brown sugar,
but I would definitely recommend this cake here.
This is very good.
- The cake is good.
The cake is good.
(Shawheen screaming)
(piano playing)