Freshly baked Banana Bread is comfort food and a staple at home. The smells are reminiscent of childhood and feeling like a kid again. We've taken out the refined sugars and high GI carbohydrates in your traditional banana bread and added in some healthy fibre, natural sugars and nutrient packed matcha powder.
There's no white flour in this recipe. Instead, we've used a combination of gluten free plain flour and green banana flour to make this a gluten free recipe. Green banana flour is high is resistant starches which are natural prebiotics to feed your healthy gut bacteria. Happy gut, happy you!
The Matcha flavour in this recipe is bold and slightly savoury which compliments the banana bread. Our Premium Ceremonial Grade Matcha is also a superfood which adds in a lot of antioxidants, amino acids and nutrients into each serving so you can feel great munching down on this banana bread.
Ingredients:
- 280 grams mashed bananas - about 3 medium bananas
- 15 grams Premium Grade Matcha - about 2.5 tbsp
- 1/3 cup warm almond milk x2
- 1 cup Gluten Free Plain Flour
- 1 cup Green Banana Flour
- 2.5 tsp baking powder
- 1/4 cup honey
- 3 medium sized eggs
- 100 grams melted butter - just under half a cup
- 1 tbsp psyllium husk optional
- Vanilla essense - optional
- handful of crushed macadamia nuts to garnish
- butter, honey, fresh cream to serve
How to:
- Whisk your matcha and 1/3 cup warm almond milk until a thick paste forms. Leave this aside.
- Mash the bananas in a large bowl. Add in the eggs, melted butter and honey.
- Mix the mix with an electric beater.
- In a seperate bowl, add in the gluten free plain flour, green banana flour, baking powder and psyllium husk. Gently mix the flours together.
- Add in the wet mixture (banana mixture) into the flour mix. Gently fold together. The batter will be a little dry at the moment.
- Seperate the batter into halves.
- In one half, add in the matcha paste and fold.
- In the other half, add in the remaining 1/3 almond milk and a few drops of vanilla essence (optional). Fold the almond milk into the batter.
- Line a loaf tin (approx 23cm x 13cm) with baking paper. Lightly grease.
- Scoop in the two batters and alternate between each scoop. Continue this until all the batter is used up.
- With a skewer, draw a few swirls in the mix. Crumble some macadamia nuts on top.
- Bake at 180 degree Celsius for 35 minutes.
- Let it cool down, serve with some butter, honey or fresh cream! Remember to share it around :)
