Gluten free Matcha Banana Bread

Banana Bread is a moist loaf cake and a clever and delicious way of using up any overripe bananas that are past their best. An absolute must for avoiding food waste!

Here, we offer you a gluten-free recipe but you can just as easily replace the gluten-free flour with ordinary cake flour is you are gluten tolerant.

Very easy to make, Banana Bread is perfect for breakfast or tea-time and is a welcome treat for all ages. Adding Matcha tea will give your cake an amazing green colour and pack it with energy. In short, a healthy and delicious snack for the whole family!

• 2 very ripe bananas

• 2 eggs

• 250g of gluten-free flour

• 140g of sugar

• 10g of vanilla sugar

• 100g of coconut oil

• 10g of IRO Matcha tea for Cooking

• 1 teaspoon of baking soda

• A pinch of salt

• Melt the coconut oil in a frying pan over a very low heat and pre-heat the oven to 180°C.

• In a mixing bowl, whisk the eggs with the sugar and vanilla sugar until you get a pale, light cream.

• Crush the bananas with a fork and add them to the egg mixture.

• Add the liquid coconut oil.

• Mix together the flour, baking soda, salt and Matcha tea and sift it into the banana mixture gradually, mixing well.

• Grease your loaf tin with a little coconut oil and fill with the cake mix.

• Put it in the oven for about an hour. Test to see if it’s ready by inserting a knife in the middle; it should come out clean.