Whenever I have over ripe bananas I can’t eat at home, I turn them into banana bread. Banana breads are essentially cakes that are naturally sweetened by bananas, and it comes to the rescue whenever I want something sweet to have with my afternoon tea. I’ve tried it with dates, ginger, and with matcha today, which justifies its green colour. To be precise, I used Matcha Maiden’s “Light my fire” super blend; a fiery blend from matcha, cinnamon, cayenne pepper, olive leave extract and Siberian Ginseng which was designed to raise thermogenesis and boost the body’s metabolism. IS there a bigger satisfaction than eating cake and boosting your metabolism? What I love about banana bread is that due to the nuts and dried fruits I add in it, it becomes especially satiating so even a slice is enough. This specific cake has walnuts and cranberries. If you don’t replace white flour with almond flour, buckwheat or dinkel, it becomes gluten free.
Ingredients
– 2 over ripe bananas
– 1 bowl of buckwheat flour or dinkel
– 1 bowl of almonds crushed in a processor to turn them like flour
– 1 tsp of baking powder
– 3 spoons of matcha
– 2 whipped eggs or 2 spoons of chia seeds after soaking them in water (vegan edition of the recipe)
– ¾ bowl of coconut milk or almond milk
– 1 tsp vanilla extract
– ½ melted coconut oil
– 3 spoons of maple syrup or any other natural sweetener of your choice
– 1 handful of walnuts crushed into little pieces
– 1 handful of cranberries
Preparation:
– Preheat the oven at 180 degrees Celsius
– Crush the almonds in the food processor until they turn into a powder similar to flour
– Mush the bananas using a fork in a big bowl and add all dry ingredients, stirring
– Add the liquid ingredients, walnuts and cranberries and stir until they all get mixed up well
– Rub some coconut oil in a cake pan
– Spread the mixture in the pan and bake for about 25 minutes
– Let it cool down and remove it from the pan