Gluten Free Matcha Banana Cake

11539649 - japanese macha cake topping with fruits on white background

A lightly sweetened, fluffy, and spongy banana cake, with a texture between banana bread and cake. Need a caffeine boost that is healthier than coffee? Matcha may be your answer. Matcha is a powdered green tea from Asia that is full of anti-oxidants, makes a wonderful detoxifier, boosts memory, and keeps you calm, yet alert. See more benefits here. Meanwhile, you’ll love this cake! Fill it with cream cheese frosting or whipped cream. You can even serve it with whipped coconut cream from the chilled cans of coconut milk (with or without added sweetener), or serve it plain. It’s great in the morning or late afternoon for a pick-me-up!

Prep Time: 40 minutes

Cook Time: 37 minutes

Total Time: 1 hour, 17 minutes

Yield: Makes 9 servings

A moist, spongy gluten free banana matcha cake everyone can enjoy!

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, softened
2/3 cup granulated sugar
1 cup + 2 tablespoons mashed, overly ripe/black speckled bananas
3 large eggs, at room temperature
1/2 cup milk of your choice (I've use Homemade Raw Almond Milk and nonfat milk)
1 teaspoon pure/gluten-free vanilla extract
1/4 teaspoon salt
1-3/4 cups Carla's Gluten-free Cake Flour Blend
1 - 2 tablespoons pure gluten free matcha powder

For the Frosting and Filling:

1 recipe Cream Cheese Frosting or Sweetened Whipped Cream
1/3 cup gluten-free chocolate chips (optional)

Instructions:

Oil a 9x9-inch pan; set aside. Preheat the oven to 350°F.
In the bowl of your mixer, cream the butter and sugar on medium speed until creamy, about 5 minutes; scrape bowl as needed.
Add the eggs one at a time and beat after addition.
Mix in the mashed bananas, milk, vanilla, and salt until thoroughly combined.
Whisk together the flour blend and matcha; add it to the mixing bowl. Blend on medium speed until incorporated.
Transfer the batter to the prepared pan and distribute evenly.
Place the pan in the oven on the center shelf. Bake for 37 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and place it on a wire rack for 20 minutes to cool. Remove from the pan and allow to cool completely on the wire rack.
While the cake cools, prepare your desired filling at the links above. Stir in chocolate chips, if using.
Slice the cake in half using a serrated knife., and serve warm or cool. Once it is completely cool, you may wrap individual slices and freeze. Defrost at room temperature.
Store the cake wrapped in plastic wrap at room temperature or freeze individual slices, unwrapped. Then wrap in plastic wrap and freeze. Defrost at room temperature.

Tips

I sliced a little off of the bottom layer, crumbled it up and add it to the top of the cake for garnish.

I also sliced off the ends to show the inside. However, the inside texture is fluffy than it appears in the photo.

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