Sorry we’ve been SO MIA here on our blog because we’ve been super busy with work and life! But busy is good- we like busy! We finally found the time to get the correct type of FLOUR (Eve’s first attempt was a disaster because she only used coconut flour!) of this awesome recipe we found through Jess Ng’s Instagram! She got this recipe from Tess Begg, who is a super adorable Australian gal with the most amazing and delicious vegan recipes! Without further ado, let me share her recipe for this super simple but delectable Matcha Coconut Banana Bread !
❂ 1 cup plain flour
❂ 1/2 cup buckwheat flour (I subbed with whole wheat flour)
❂ 1 tsp matcha green tea powder (we used Kenko Tea)
❂ 1 tsp baking powder
❂ 1 large ripe banana
❂ 2 tbsp brown rice malt syrup (I subbed with maple syrup)
❂ 1/3 cup almond milk (I subbed with soy milk
❂ 1/3 cup coconut flakes
Mix the two types of flour, matcha green tea powder, and baking powder in a bowl
Mash the banana in another bowl and mix with the brown rice malt syrup
Throw the banana and syrup mix into the first bowl
Mix in the almond milk and coconut flakes
When the mixture is doughy, transfer into a bread loaf baking pan
Add more coconut flakes on top
Bake at 335 degrees Fahrenheit for 30-35 min.
So happy this came out successful!! The first time Eve experimented with baking was with this recipe a few weeks ago and it came out terribly because she only used what we had at home… coconut flour! The “dough” literally went in the oven in powder form and came out in powder form too! This time, we went to buy regular flour & whole wheat flour (Ralph’s didn’t have buckwheat flour for some reason). Thank you for sharing this deliciousness with us Jess & Tess! ❤️ We’ll definitely be baking this again very soon!