I had a bunch of almost too-ripe bananas to use up, so got my baking-cap on. Hmmm – I wanted to create something a little more sexy than a bog standard banana bread, and I also wanted it to be sugar and gluten-free. Then I spied a little pot of Matcha green tea powder and my Banana Matcha Sugar Free Loaf came into being. It is fricking delicious – seriously! I will say that because it’s gluten free and I chose not to use thickeners and gums, it doesn’t rise as much as a regular banana bread/cake, but who cares when it’s even more delicious!
What I love about it:
It’s very moist
It’s very sweet
It’s buttery
It’s totally satisfies my sweet tooth
It’s filled with protein
It’s filled with anti oxidants
Ingredients
1/2 cup Erythritol
1/2 cup coconut oil
2 eggs beaten
2 very ripe bananas
1/4 cup coconut, soy or almond milk
1 cup almond meal
1/2 cup gluten free baking mix
1 tsp baking powder
Tiny pinch of sea salt
1 heaping tsp matcha powder (Jade is one of my favorites)
Instructions
Pre-heat oven to 350 F
Mix the erythritol and coconut oil in a stand mixer.
Slowly add the eggs
Add the remaining ingredients to the mixer
Grease a loaf pan
Spoon batter into pan, smoothing the top
Bake for 20- 30 minutes or until toothpick comes out clean
