Banana matcha tea cake with dark chocolate chips

Cake is always good when you add banana, but when you add matcha and crunchy brazil nuts, you can reduce the sugar. Sprinkle on the chocolate chips for a really soft, fluffy and utterly delicious cake to enjoy with your mid-morning tea.

Here’s how to make this soft, sweet banana matcha tea cake.

Ingredients

• 2 very ripe bananas
• 100 g (3.5 oz) demerara sugar
• 150 g (5.25 oz) margarine
• 2 medium eggs
• 1 vanilla pod
• 200 g (7 oz) plain wholemeal flour
• 1 tbsp baking powder
• 1 tbsp matcha tea
• 75 g (2.5 oz) chopped brazil nuts
• 40 g (1.5 oz) dark chocolate chips

Instructions

1. Preheat the oven to 180C (160C fan, 350F).
2. Place the bananas, margarine, eggs and seeds from the vanilla pod into a food processor and blend until smooth.
3. Pour into a bowl, then sieve in the flour, matcha tea powder and baking powder, then the brazil nuts.
4. Pour the batter into a greased and lined 8 inch square baking tin and level off.
5. Sprinkle the chocolate chips on top.
6. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean.
7. Cool in the tin until the chips are set, then transfer to a wire rack to cool completely.
8. Cut into 16 pieces to serve and enjoy.

If you made this cake, what did you think?

Here’s that banana matcha tea cake recipe again in a printable format.

Print Recipe

5 from 1 vote

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.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: cakes and bakes, Cookies

Keyword: banana, cake, matcha tea

Servings: 16

Author: Emily Leary

Ingredients

• 2 very ripe bananas
• 100 g (3.53 oz) demerara sugar
• 150 g (5.29 oz) margarine
• 2 medium eggs
• 1 vanilla pod
• 200 g (7.05 oz) plain wholemeal flour
• 1 tbsp baking powder
• 1 tbsp matcha tea
• 75 g (2.65 oz) chopped brazil nuts
• 40 g (1.41 oz) dark chocolate chips

Instructions

• Preheat the oven to 180C (160C fan, 350F).
• 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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For more delicious bakes, head to my cake recipes section. There you’ll find lots of ideas for tempting treats, including the world’s best lemon drizzle cake.

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