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