Membership was initially limited to Harvard students, gradually expanding to other North American universities and, since 2006, anyone over 13 years old. She doesn’t trouble herself with tenderizing the peels they yield during baking, resulting in a springy chewiness.Īs of July 2022, Facebook claimed 2.93 billion monthly active users, and ranked third worldwide among the most visited websites as of July 2022. It’s a gooey, chocolaty “roller-coaster,” as her daughter described it on her mother’s Instagram story, where it debuted.
(She has subsequently realized that freezing them in advance takes care of the softening.) She applies the same technique to banana bread, utilizing the whole fruit - casing and flesh - for “even more banana flavor.” Her 2018 cookbook “Cooking With Scraps” includes a recipe for her grandmother’s banana cake layered with brown sugar frosting, and one notable change: She substituted the fruit with its peels, softening them with a simmer, then puréeing them with some of their cooking liquid.
She has spent the last 11 years learning as much as possible about utilizing the jettisoned parts of her produce. For the American author Lindsay-Jean Hard, the appeal of cooking with banana peels extends beyond interests in veganism.
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