A delicious take on classic banana bread that is moist, healthy and incredibly delicious. It is updated with a beautiful matcha swirl. Matcha banana bread is sure to impress and satisfy anyone who tries it!
Ingredients
4
bananas (three for the batter, one for on top)
200 ml
almond milk
1 tsp
vanilla extract
5
Medjool dates, pitted and cut into small pieces
50 g
walnuts, chopped
250 g
buckwheat flour
80 g
coconut flour
1 tsp
cinnamon
1 tsp
baking powder
1/2 tsp
baking soda
1 tbsp
apple cider vinegar
1 tsp (5g)
matcha powder
pinch
of salt
How to make
1
Preheat the oven to 180°C and line the baking form with baking paper.
2
Put three bananas, almond milk, pieces of Medjool date, vanilla extract and apple cider vinegar in the blender or food processor until it becomes a thick and creamy mixture.
3
Mix the buckwheat flour, coconut flour, baking powder, baking soda, cinnamon and salt in a bowl.
4
Add the banana mixture to the dry ingredients and stir well. Divide the batter into two equal bowls, add the matcha powder to one and stir until the colour is uniform.
5
Alternate scoops of each batter in the loaf pan. Swirl the batters together to get a beautiful marbling. Place the halved banana on the top of the loaf, cut side up. Optionally, drizzle some maple syrup on top for a golden glaze.
6
Bake the cake in the oven for 55 minutes or until a wooden skewer inserted into the centre comes clean.
7
Let the cake cool for a while before slicing. You can store the cake in the refrigerator for up to 5 days and in the freezer for up to 3 months. Serving tip: add a dot of coconut yoghurt. Enjoy!
calories: 168 (8%)
fat: 4g (5%)
saturates: 1g (5%)
sugars: 0g (-)
salt: 2mg (0%)
protein: 4g (7%)
carbs: 29g (58%)
fibre: 1g (3%)
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