I am a new lover of matcha tea powder! I know, I must be one of the last persons to step onto the matcha train! 😉 Ha!
I made this glorious Vegan Matcha Banana Bread aka cake! Yes, yes! This is a photo of the cake when it already is half eaten,…;)
What the heck is matcha, I hear you say!
My Matcha is 100% milled organic green tea. Matcha Tea is a type of green tea from Japan. It is made by grinding the green tea leaves into a fine powder. Matcha is more powerful than normal brewed green tea.
It is rich in:
The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water. So it is better for you & your body! One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.
Boosts metabolism and burns calories.
Detoxifies effectively and all natural.
Calms the mind and relaxes the body.
Enhances mood and aids in concentration.
Provides vitamin C, selenium, chromium, zinc and magnesium.
Lowers cholesterol and blood sugar.
But you have to know that it also contains caffeine, more then in a normal coffee! The caffeine levels in matcha tea are 70 mg in 236 ml tea!!!
Vegan Matcha Banana Bread
Recipe: For 1 smaller cake
1 cup wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon matcha powder
1/2 cup cold vegan butter, straight from the fridge
2 + 1/2 medium very ripe bananas, peeled & totally smashed with a fork
1 tablespoon of unsweetened soy milk
1/4 cup dark agave
1/2 cup vegan dark chocolate chips
To top: about 12 vegan dark chocolate chips
- Preheat your oven to 180°C (350 F) for 10 minutes.
- Take your Kenwood machine & place K-paddle in. Add vegan butter & dark agave. Beat until creamy & fully mixed in. Add smashed banana. Mix on medium speed until fully joined.
- Add flour, baking soda, matcha & soy milk. Mix on medium-speed until fully mixed in. This will take about 15 seconds.
- Add chocolate chips & mix on medium-speed until thoroughly mixed. Take a silicon cake pan & pour all the batter in it. See that you divide the chocolate chips evenly! Just before placing in the hot oven, scatter those 12 chocolate chips all over the surface top of the cake. Place in the lower end of your oven & bake for about 35-40 minutes. My cake was ready after 37 minutes! Check often to prevent burning the top! I lowered my oven temperature to 180°C the last 15 minutes. Take out of the oven with oven gloves & place onto a wire rack to cool down a bit, for about 10 minutes. Finally, carefully, with 2 hands, take the cake out of the silicon cake form. Leave to cool completely before eating a slice! Enjoy,…MMM! You can taste the chocolate, the ripe sweet bananas & a hint of the earthy matcha! Yummm!