Ingredients - makes 1 loaf
75g of buckwheat flour
150g ground almonds
2 large ripe bananas
30g of unsalted butter
100ml of almond milk
1 teaspoon of bicarbonate of soda
2 large tablespoons of cacao powder
4 large tablespoons of runny honey (if you have a sweet tooth add an extra tablespoon or two of honey, you may not need the almond milk if you do this)
1 - 2 tablespoons of Taiki Tea matcha powder
1 teaspoon of vanilla essence
- Pre-heat your oven to 170 degrees Celsius. Grease and line a loaf tin with baking parchment.
- Sift the flours and the bicarbonate of soda into a large mixing bowl.
- In a separate bowl mash up your bananas, add you eggs, honey and butter and mix until blended. Don't worry if the mixture looks like it's curdled.
- Gently fold your banana mix into you flour. Once fully mixed, split the mix into two (you can use the same bowl used for the bananas if it's big enough).
- In one bowl sift in your cacao powder and add the vanilla essence and gently mix together. Depending on the consistency you may need to add some almond milk.
- In the second bowl sift the Taiki Tea matcha powder and gently mix together. Depending on the consistency you may need to add some almond milk. Both mixtures should be moist but not runny.
- Into your loaf tin add alternative large spoonfuls of each of the mixes. There's no science to this bit, just make sure the green and the brown are unevenly distributed until you've used up all your mixes.
- The take a chopstick or bamboo skewer and gently create swirl patterns in the loaf. Don't go crazy!
- Give the tin a couple of taps on on your works surface in case you have any bubbles.
- Then place in the oven for 1 - 1:15 minutes. Check the loaf after 30 mins or so as you may need to cover with foil to stop the top from burning.
- Once done you should be able to put a fork (or cake tester) into the loaf and it comes out clean.
- Leave to cool on a wire rack.