A twist on banana cake – with green tea and lemon icing

Last weekend, there were three rather old bananas sitting at home so I decided to bake and made use of them. I would typically make banana bread from David Lebovitz’s recipe but this time I wanted to try something new. After some googling, I settled on Mary Berry’s banana and lemon drizzle cake recipe and put in my little twist in it and it turned out amazing!

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BANANA MATCHA CAKE WITH LEMON ICING
Ingredients:
175g softened butter
175g caster sugar
3 eggs
300g self-raising flour
2 tsp baking powder
2 ripe bananas – mashed
Zest from 1 lemon
2 tbsp milk
2-3 tsp matcha powder

Topping ingredients:
Juice of 1 lemon
80g granulated sugar

Preheat the oven to 180C. Butter the bottom and side of your round cake tin. Place all the cake ingredients into a large mixing bowl. Using a hand-mixer, mix together until smooth. Pour batter into the tin and smooth the top out.
Bake for approximately 45-50 minutes, until golden brown. Use a skewer to see if the cake is cooked through. If the skewer comes out clean, the cake is ready.
For the topping, mix the lemon juice and sugar together in a bowl. Pour it over the warm cake and leave it to cool completely before slicing.

This is such a simple cake to make but it definitely satisfy!

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World Baking Day! Banana, Matcha & a hint of rhubarb!

It’s World Baking Day and as I have some leftover ripened bananas and some teapigs matcha powder left, I decided to bake some banana, matcha and rhubarb muffins! The banana and matcha (green tea) goes really well together and the rhubarb gives the muffin a tangy contrast. So easy to make and great for breakfast and tea!

muffins

Ingredients:
2 tbsp matcha powder
2 cups plain flour
1 tbsp baking powder
1/4 cup vegetable oil
1/4 cup milk
1/2 cup caster sugar
rhubarb (cut up), optional
2 bananas (mashed up), optional
caster sugar, to top

Preheat oven at 170degC. Line muffin tin with muffin cups. In a medium bowl, combine dry ingredients. Then, slowly add in wet ingredients, mixing well after each addition. Then fold in the cut rhubarb. Fill muffin tin with mixture about 3/4 of the way. Sprinkle granulated sugar to the top. Bake for around 15-20 minutes.