How do you store Matcha banana bread in the refrigerator?

Store in an airtight container in the refrigerator for up to 4 days.

How do you freeze Matcha banana bread?

Freeze the banana bread (in slices) for up to 3 months.

How do you reheat Matcha banana bread?

Allow to defrost at room temperature or warm slightly in the oven at 150°C for 5-10 minutes.

Matcha banana bread (gluten-free, without refined sugar) with teff and pistachio

Name: Matcha banana bread (gluten-free, without refined sugar) with teff and pistachio
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4P
Ingredients: 3 ripe bananas (the riper the better!; 3 eggs; 75 ml vegetable oil (e.g. coconut oil); 1 teaspoon vanilla extract juice of ½ lemon; 2 tablespoons honey or maple syrup (optional); 150 g teff flour; 50 g almond flour; 2 coffee spoons (approx. 2 tsp) of quality matcha powder; 1 teaspoon gluten-free baking powder; ½ teaspoon baking soda; pinch of salt; 1 extra banana (sliced); extra pistachios, coarsely chopped; 1 tablespoon pistachio nut butter

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10min

•

Medium

A deliciously nutritious and original banana bread full of flavour and good nutrients. The combination of teff, matcha and pistachio provides a soft texture and a subtle nutty aroma. In addition, this recipe is completely gluten-free and without refined sugars. Ideal for breakfast, as a snack or as a treat with tea!

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Ingredients

What do you need?

Quantity: 4P

3 ripe bananas (the riper the better!
3 eggs
75 ml vegetable oil (e.g. coconut oil)
1 teaspoon vanilla extract juice of ½ lemon
2 tablespoons honey or maple syrup (optional)
150 g teff flour
50 g almond flour
2 coffee spoons (approx. 2 tsp) of quality matcha powder
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
pinch of salt
1 extra banana (sliced)
extra pistachios, coarsely chopped
1 tablespoon pistachio nut butter

Preparation method

How do you make this?

Preheat the oven to 165°C (top and bottom heat). Line a 22 x 22 cm square cake tin with baking paper or grease lightly.
Mash the ripe bananas in a large bowl until smooth.
Add the eggs and beat the mixture until fluffy.
Mix in the oil, vanilla extract, lemon juice and, if desired, honey or maple syrup.
In a separate bowl, mix the teff flour, almond flour, matcha powder, baking powder, baking soda and salt.
Add the dry ingredients to the wet mixture and mix briefly until smooth. Do not overmix.
Pour the batter into the prepared baking pan and smooth.
Divide the extra banana slices over the batter and sprinkle extra chopped pistachios on top.
Bake in the middle of the oven for 20 minutes. Check with a skewer: it should come out with a few moist crumbs for a juicy result.
Let it cool in the tin.
Finish with a drizzle of pistachio nut butter and maybe some extra honey or syrup. Cut into pieces and enjoy!

Tips

Prefer vegan? Replace the eggs with flaxseed or chia.
You can also use walnuts or almonds instead of pistachios.
Use white or brown teff according to preference; both are nutritious and gluten-free.

* Teff flour is a gluten-free, organic whole grain flour made from the African ancient grain teff, which is now also grown in the Netherlands. It is rich in fiber, proteins, iron, and calcium, and has a slightly nutty flavor. White and brown teff flour mainly differ in color and taste, but both are always whole grain. Teff flour is versatile and ideal for healthy baking, from bread and pancakes to cake and pizza bases. It is 100% natural and contains no additives, but may contain traces of allergens due to the packaging environment.