by Chef Suzanne Vizethann from Buttermilk Kitchen
INGREDIENTS
1 cup puree from banana peels
4 egg yolks
4 egg whites
2 ½ cups sugar (granulated)
3 cups flour (all-purpose)
5 tablespoons butter (unsalted)
2 tablespoons baking powder
METHOD
Pre-heat oven to 350.
Cream butter and sugar together in stand mixer with paddle attachment.
Add egg yolks, one at a time.
Mix until fluffy then add banana peel puree.
In separate bowl mix together the flour and baking powder.
In clean stand mixer bowl whisk together egg whites with whisk attachment to stiff peaks.
Fold the flour mix into the butter mix and mix until combined, then add egg whites.
Fold together carefully; don’t over mix.
Scoop mixture into prepared muffin liners.
Bake for 20-30 min, rotating half way in between.
BANANA PEEL PUREE
Soak leftover banana peels in water for 2-3 days changing water everyday.
Puree peels in food processor with a little water to thin out until smooth consistency, strain.
CHEF BIO
Suzanne Vizethann, a native Atlantan, is Executive Chef and Owner of Buttermilk Kitchen, the North Buckhead restaurant she opened in 2012. The beloved neighborhood restaurant serves brunch and lunch. True to Suzanne’s mission to nurture people through food, all dishes are made in-house from scratch with sustainably grown ingredients from nearby farms. Suzanne also opened The Hungry Peach, a lunch spot in the Atlanta Decorative Arts Center in Peachtree Hills. She was a winning contestant on The Food Network’s cooking competition “Chopped.” She has been featured on NBC’s “The TODAY Show” and on The Food Network’s “Diners, Drive-ins, and Dives,” in Martha Stewart Living, Atlanta Magazine, Creative Loafing, The Atlanta Journal Constitution, and many more.