Ingredients
- 180 g butter, softened
- 150 g raw cane sugar
- 1 pinch of salt
- 4 eggs
- 300 g flour, plus 3 tbsp
- 2 tsp baking powder
- 3 ripe bananas (one for the topping)
- 150 g blueberries
- 1 tsp cinnamon
- 3–4 tsp Organic Classic Matcha (6–8 g)
- 3 tbsp milk
Method
- Preheat the oven to 180 °C (top and bottom heat) and line a loaf tin of approx. 30 cm with baking paper.
- Beat the butter, sugar and salt until pale and creamy. Beat in the eggs one at a time. Mix 300 g flour with the baking powder and briefly stir it in.
- Divide the batter in half. Mash 2 bananas with a fork and stir them into one half along with the cinnamon and 2 tbsp flour.
- Toss 125 g blueberries in 1 tbsp flour and gently fold them into the banana batter.
- Sift the matcha and stir it into the other half of the batter together with the milk.
- Spoon both batters into the tin alternately, then swirl a fork through in a spiral to create a marble pattern.
- Halve the third banana lengthways, place it cut side up on the batter and scatter the remaining blueberries on top.
- Bake the cake in the lower half of the oven for 55–65 minutes. Cover it with baking paper after 30 minutes and finish with a skewer test.
- Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack and enjoy it warm or cooled.
