Tuesday, May 9, 2017

Matcha Marbled Banana Bread

My banana bread is more like a cake than bread. I often use muffin pans with this recipe to make banana cupcakes that are toped with sweetened whipped cream. The kids love them! I figured this recipe would work well with matcha as an added ingredients and I was right. The flavor of matcha fits very well with this recipe.



With the lovely green color of matcha, I also played around with the look of the cake and decided that the green and white marbled look was my favorite and the most fun. There is no rule to swirling so every time the shape comes out differently. Just don’t swirl too much or you will lose the contrast. Another fun part is slicing the cake and seeing how the marbling turned out.


The sweet banana cake taste with the bitter matcha flavor works really well and the visual contrast is nice. Try this fun matcha marbled banana cake for your breakfast tomorrow! Don't forget to add sweetened whipped cream as it really brings this cake to another level.


Matcha Marbled Banana Bread

·      3 eggs
·      3 tablespoons of salted or unsalted butter, melted
·      ½ cup of brown sugar
·      1 and ⅓cup of all-purpose flour
·      1 tablespoon of baking powder
·      4 tablespoons of heavy cream
·      3 ripe bananas
·      1 tablespoon of matcha powder

1.     Preheat oven to 355 ℉. Line inside of the loaf pan with parchment paper.
2.     Beat sugar and eggs with a whisk until light and fluffy.


3.     Sift flour and baking powder into the egg mixture.


4.     Fold in just until the flour disappears.


5.     Add heavy cream and melted butter and mix well.


6.     Take away 1/3 of the batter to use as the green matcha portion, and sift the matcha powder into it then mix well. This creates the green batter.



7.     Add the mashed bananas into the original white batter bowl and mix them into the remaining 2/3 of the batter. This creates the white banana batter.


8.     Pour half of the white banana batter into prepared pan, then pour the half of matcha batter gently on top of the banana batter. Use a bamboo skewer or dinner knife to swirl lightly (I use a bamboo chopstick).



9.     Pour the remaining white banana batter gently over the swirled batter and then pour the remaining green tea matcha batter and swirl again.


10.  Bake in the oven for 40 minutes until a toothpick inserted in the center comes out clean.

11.  Set aside to cool for 3 to 5 minutes. Remove bread from the pan, leaving the parchment paper on, and let it cool completely on a cooling rack.




★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

No comments:

Post a Comment