Matcha and banana loaf cake

With such incredible health benefits, we were keen to look at different ways to incorporate matcha into our diets and this cake ticks all the boxes. With its hint of green colour, you just know that this truly is ‘having your cake and eating it’.

Serves 6–8

Ingredients

• 3 eggs
• 2 ripe bananas, puréed
• 100g/3 1/2 oz plain yoghurt
• 1 tsp vanilla extract
• 140g/5 oz Lucy Bee coconut oil, melted
• 200g/1 1/2 cups gluten-free plain (all-purpose) flour
• 100g/3 1/2 oz ground pistachios
• 150g/3/4 cup coconut sugar
• 2 tbsp matcha powder
• 1 tsp bicarbonate of soda
• 1 tsp gluten-free baking powder
• 1 tsp cinnamon powder

Method

1. Preheat the oven to 160°C/320°F/gas mark 3. Line a 450g/1lb loaf tin with baking parchment.

2. Using an electric whisk, mix together the eggs and banana, then add the yoghurt, vanilla and melted coconut oil and whisk until combined.

3. Mix all the dry ingredients together well in another bowl, then add the wet ingredients and stir until thoroughly combined. Pour the mixture into the prepared tin and smooth the surface with a spatula. Bake in the oven for 45 minutes until a skewer inserted into the middle comes out clean, then leave to cool in the tin.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.