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!


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!



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!


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.

Matcha tea – teapigs

I tried teapigs for the first time one evening whilst over at a friend’s place. I was quite taken by the everyday brew (english breakfast) and loved the strength of the tea.

When teapigs mentioned their ‘Matcha May’ promotion, I was intrigued. I have always been a fan of green tea. When we got married in December last year, our wedding cake was a green tea layer cake with white chocolate ganache made by a very talented baker, Irene Chen, in Melbourne.


Since then, I have been trying to create cakes with matcha. I have made matcha & lemon marbled cake which I have featured on the blog previously.

For those who do not know anything about matcha, it is actually green tea leaves ground down into fine powder. In Japan, matcha is used in formal tea ceremonies. From what I have read and heard so far, matcha powder contains more health benefits by volume than brewed teas. The amount of antioxidants in matcha is 137 times more than the antioxidants in regular green tea.

With the sample sent through from teapigs, I made two different flavoured smoothies and the usual cup of matcha tea. Having had other matcha tea before, I decided to do a taste experiment against a packet of matcha tea which I bought a few months ago from a local Japanese store. There is a stark difference in the colour of the matcha and from some websites, they have mentioned the quality of matcha tea can be told by the colour and smell of the matcha.


The taste of teapigs matcha tea is very whole as compared to the slightly burnt/ sharpish taste of the other. *I made the two separate cups of tea with the same quantity of matcha. Whenever I have matcha, I always feel a stark difference in my energy levels. The cup of matcha definitely perked me up in the afternoon.

Besides the hot matcha tea, the smoothies I made were a simple banana smoothie as well as a strawberry banana yoghurt smoothie mixed with matcha. I love the contrast of the fruit smoothie in comparison to the subtlety of matcha. I always have a favourite smoothie from Boost Juice Australia called the green tea mango mantra which is made out of mango, green tea, mango nectar, vanilla yoghurt, sorbet & ice. Mango and matcha goes so well together and that will be my inspiration for the next smoothie I make!





If you would like to try matcha, teapigs have kindly offered our readers to 15% off at teapigs website. All you have to do is enter the code BLOGGERS12 at checkout. Do note that the discount does not apply to gifts and cheeky deals.

Check out teapigs for their explanation on further information on matcha.

You can also follow teapigs on Facebook and twitter: @teapigs.

Get drinking!