It sounds like a lot but it's roughly the same weight in banana peels and sugar, it's typical for this sort of jam. For reference: you could sub the peels for the same weight in strawberries, and the recipe still works.

EDIT: it is by no means something healthy to eat in large quantities. It's a caloric bomb, just like any jam. But it works great as a bread spread, the banana peels won't go to waste, and it packs a lot of potassium too. (Most potassium from bananas is in the peel, not in the flesh.)

I also have a banana cake recipe if anyone is interested. It uses the whole banana but you can tweak it to use just the peels.

[–] sqgl@beehaw.org 5 points 11 months ago

Sorry, i forgot it was jam.

[–] MonsterHighStan@kbin.social 3 points 11 months ago (1 children)

I'm interested in a banana bread recipe that uses the peels too! I'd honestly never heard of cooking with banana peels before

[–] lvxferre@lemmy.ml 4 points 11 months ago* (last edited 11 months ago)

Sorry for the late reply.

4 bananas, including the peels
2 cups of sugar
1/2 cup of veg oil
3 eggs
3 cups of breadcrumbs*
1 Tbsp of baking powder
[optional] 1 cup of chocolate chips
cinnamon and sugar (for sprinkling)

Blend together the bananas, sugar, veg oil and eggs, until you get a homogeneous dough. Transfer to a bowl.
Add breadcrumbs and baking powder to the dough, and mix it by hand for a few minutes.
Transfer the dough to a greased and floured cake pan. If using chocolate chips: add half of the dough to the pan, then the chips, then the other half.
Bake it at 180°C, for roughly 20min**.
Take it off the pan still hot, and sprinkle cinnamon and sugar.

*the recipe itself doesn't use flour, only breadcrumbs. Use preferably light-coloured ones.

**don't trust the time alone, as it varies a bit (I think that it has to do with the bananas); pierce the cake with a wooden toothpick and check if it comes off clean.