A simple recipe for whenever you have lots of bananas left that are just laying around getting all brown and spotty.
I added matcha because I also had that laying around not being used (I know, such a waste). But it turns out that it combines really well with the banana. If you don’t have any matcha you can leave it out. Or replace it with any spice you like, maybe cinnamon and almond butter.
It’s a vegan cake, the banana serves as an egg substitute. Oat flour makes it gluten free and is easy to make yourself by grinding up some rolled oats in a high speed blender. A higher quality matcha gives your banana bread a deeper green colour.
The cashew nuts on top are optional.
- 2½ cups Oat flour (ground rolled oats)
- ¼ cup Palm sugar
- 2 tsp Baking powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 2-3 tbs Matcha powder
- 4 Brown ripe bananas
- ¼ cup Coconut oil
- ¼ cup Plant milk (I use oat milk)
- 2 tbs Apple cider vinegar