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Matcha Banana Cake Recipe
Banana cake is always good but matcha banana cake with walnuts is incredible! This is really soft, fluffy and utterly delicious cake that's perfect to enjoy with your mid-morning tea.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
cakes and bakes, Cookies
Cuisine:
British, Japanese
Diet:
Vegetarian
Servings:
12
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Stick blender
Wooden spoon
Kitchen knife
Chopping board
Parchment/baking paper
2 lb (900ml) nonstick loaf tin
Wire cooling rack
Ingredients
2
ripe bananas
(flesh wait approx 190g/6.7oz)
100
g
demerara sugar (turbinado sugar)
150
g
margarine
2
medium free range eggs
1
tsp
vanilla extract
200
g
wholemeal flour (wholewheat flour)
1
tbsp
baking powder
1
tbsp
matcha tea
75
g
walnut halves
roughly chopped, plus 7 halves for the top
Metric
-
Ounces
Instructions
Place the bananas in a bowl. Use a stick blender to blend until smooth. You could also do this in the food processor, if preferred.
Add the vanilla, margarine, sugar and eggs. Blend again.
Add the flour, matcha tea powder and baking powder. Fold through.
Add the chopped walnuts (keeping the 7 walnut halves aside). Fold through.
Spoon the batter into a greased and lined loaf tin and level off.
Put the 7 walnut halves on top in a line down the centre, pushing them down only very gently.
Bake for 45-50 minutes until a skewer pushed into the centre comes out clean.
Cool in the tin until firm, then transfer to a wire rack to cool completely.
Slice to serve and enjoy.
Video
Nutrition
Calories:
254
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
130
mg
|
Potassium:
275
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
562
IU
|
Vitamin C:
2
mg
|
Calcium:
65
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!