Cake is always good when you add banana, but when you add matcha and crunchy brazil nuts, you can reduce the sugar and sprinkle on the chocolate chips for a really soft, fluffy and utterly delicious cake to enjoy with your mid-morning tea.
Banana and matcha tea cake with dark chocolate chips
Soft banana bread with a hint of sweetness and a pleasing green hue, dotted with crunchy brazil nut pieces, and topped with sweet dark chocolate drops.
- 2 very ripe bananas
- 100g (3.5 oz) demerara sugar
- 150g (5.25 oz) margarine
- 2 medium eggs
- 1 vanilla pod
- 200g (7 oz) plain wholemeal flour
- 1 tbsp baking powder
- 1 tbsp matcha tea
- 75g (2.5 oz) chopped brazil nuts
- 40g (1.5 oz) dark chocolate chips
- Preheat the oven to 180C (160C fan).
- Place the bananas, margarine, eggs and seeds from the vanilla pod into a food processor and blend until smooth.
- Pour into a bowl, then sieve in the flour, matcha tea powder and baking powder, then the brazil nuts.
- Pour the batter into a greased and lined 8 inch square baking tin and level off.
- Sprinkle the chocolate chips on top.
- Bake for 30-35 minutes until a skewer pushed into the centre comes out clean.
- Cool in the tin until the chips are set, then transfer to a wire rack to cool completely.
- Cut into 16 pieces to serve and enjoy.
Courses Cookies, cakes and bakes