Matcha Vegan Banana Bread

Banana bread is something easy to bake and everyone loves it!

I had bought Hemp seeds (with shells) and since it is hard to eat, I wasn’t using much and time passed and expired!  Well I thought I didn’t need to throw away so I decided to do something with it.  I left them in water with some bicarbonate soda and rinse them well and I made Hemp seeds milk.  With the milk, I made Vegan strawberries jelly with agar powder.  As you can imagine, there was a lot of pulp left.   Surely I am not throwing away since Hemp seeds are full of nutrients and I am attracted in Omega 3 fatty acids that offers us.    I have explained the importance of Omega 3 fatty acids from my previous article for our health.  You can also check other health benefits of Hemp seeds from here.  Anyway I used the pulp in banana bread and most surprisingly my toddler love the banana bread!

If you don’t have Hemp seeds, you can also make without it and reduce the mylk by half (50ml instead of 100ml)

1. Vegan hemp mylk strawberry jelly

<Ingredients>

100g Hemp seeds (mine is with shell)

500ml water

1 tsp agar powder

2 tbsp Agave syrup (or maple or honey)

Some strawberries and blue berries

<Method>

1. Blend it in a blender for about 30 seconds and strain.  I used a strainer made of stainless steel and I squeezed with my hands but 500ml liquid became 450ml before making the jelly.  Keep the pulp for the banana bread.
2. Bring to boil hemp milk and add agar powder
3. Stir well and cook for a few minutes more until agar powder dissolves
4. Turn off fire, add agave or maple syrup
5. Put pieces of strawberries (or any other seasonal fruits) in glasses
6. Pour 4 into glasses.  When they become solid dust some Matcha green tea powder (1/3 tsp is quite enough to add some colour on top)
7. You don’t need to refrigerate if you are cooking in a room lower than 17 degrees but you can still refrigerate if you want to eat it cold.

Agar powder is healthy version of gelatin and agar agar is a good source of calcium and iron, and is very high in fiber.

If you are not familiar with Matcha green tea powder, check more info from here

2. Matcha Vegan Banana cake

<ingredients for 24cm x 9cm tin>

<<Dry>>

150g plain flour

3 tbsp Tapioca starch

2.5 tsp baking powder

1/2 tsp sea salt (I use fleur de sel)

15g Matcha green tea powder

<<wet>>

2 medium size banana

1.5 tsp apple cider vinegar or lemon juice

75 g sugar (After I read this article, I started to use sugar again.  After all, I’m making a treat with Matcha flavour!)

4 tbsp coconut oil (melted)

100ml plant milk of your choice (if you don’t have hemp seeds, you can reduce the milk by half – 50ml instead of 100ml)

Hemp seeds pulp from the milk you made (if you don’t have hemp seeds, you can put some walnuts)

1. Sift the flour, Tapioca starch, baking powder and Matcha green tea powder
2. Add salt and mix with a whisk
3. In another bowl smash the banana and add apple cider vinegar
4. Add coconut oil, sugar and milk and mix
5. Combine wet with dry
6. Put (5) in the cake tin
7. Pre-heat the oven 160 degrees and bake 40 min (use tooth pick to check if it’s ready)

The tea paired is home-roasted Hojicha.  I roasted from our Sencha tea leaves and I will show you how to do it in our next post 🙂  It’s super easy and very meditating-relaxing because it releases so much nice aroma!

The below photo is what I made Banana bread without Hemp seeds pulp and I added some walnuts.  I also used 50g with wholemeal flour and 100g self raising (this is what I had!) and they became more fluffy 🙂  It also baked more quickly around 30 minutes instead of 40 minutes.