Matcha Banana Bread by Eve Kalinik | View the full programme via the emailed PDF
'm a big fan of green tea and it doesn't get more potent than matcha. This green machine is a
powdered version of green tea, from plants that are shaded from the sun for about three weeks
before harvest. This increases the plant's natural chlorophyll levels, giving it a distinctive vibrant
green colour. The veins and stems are removed, so you are ingesting only the leaves, making it a more potent form of green tea. And just like loose leaf green tea, the health benefits of matcha include high levels of polyphenols, antioxidants that have a protective effect and are great for our gut microbes. Matcha works particularly well in this banana bread that the whole family will enjoy tucking into; it's great for breakfast and it freezes well.
makes 1 loaf
1 tablespoon ground flaxseed
3 ripe bananas
3 tablespoons almond nut butter
Seeds from 2 vanilla pods
100ml unsweetened almond milk
50g coconut flour
25g ground almonds
25g flaked almonds
1 heaped tablespoon matcha
I teaspoon bicarbonate of soda
1 tablespoon fresh lemon juice
Pinch mineral-rich salt
+ Preheat the oven to 180°C/Gas 4. Mix the flaxseed with 3 tablespoons of filtered water and set aside for 5 minutes.
+ In a large bowl, mash the bananas thoroughly and add the almond butter, soaked flaxseed, vanilla and almond milk and mix well.
+ Sift the coconut flour into a separate bowl and add the ground almonds, flaked almonds, matcha, bicarbonate of soda, lemon juice and salt and stir well. Add this mixture to the banana mix and combine well.
+ Line an 18 x8cm loaf tin with baking parchment so that it hangs over the sides and scoop the mixture into the tin, spreading it evenly. Bake for 1 hour. Lift up the baking parchment to remove the loaf and place it on a wire rack to cool.
+ Slice and serve with either a spread of almond nut butter and raw honey.