Banana Matcha Cake
This banana matcha cake recipe combines chocolate, matcha, candied oranges, and bananas. It's an indulgent vegan and gluten free dessert topped with the luscious egg free meringue.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- loaf pan 30 x11x 9 cm (12 x 4.5 x 3.5 in )
- offset spatula
- piping bag
- st honore piping tip
- Kitchen torch
Ingredients
Chocolate Banana Matcha Loaf
- 700 g ripe bananas weighed peeled
- 150 ml orange juice
- 80 ml Violife vegan butter, melted
- 480 g all-purpose gluten free flour sieved
- 300 g brown sugar
- 30 g matcha powder baking grade
- 28 g baking powder
- 12 g baking soda
- 2 g salt
- 2 g cinnamon ground
- 1 g nutmeg ground
- 180 g candied orange chopped
Chocolate Ganache
- 190 g dark chocolate 70-80% Guanaja is preferred
- 280 g vegan cream 25-35% fat Silk is preferred
Yellow-Green Chocolate Glaze
- 250 g vegan white chocolate Pascha is preferred
- 250 g vegan cream 25-35% fat Silk is preferred
- as needed yellow-green natural food coloring
Vegan Italian Meringue
- 10 g potato protein
- 100 g water
- 1 pinch xanthan gum
- 120 g sugar
- 70 g water
Coffee Syrup
- 120 ml water
- 20 g sugar
- 20 g instant coffee powder
Instructions
Chocolate Banana Matcha Loaf
- Preheat the oven to 175°C (350°F). Prepare a loaf pan 30x11x9 cm (12x4.5x3.5 in ) lined with parchment paper.
- Puree bananas, orange juice, and melted vegan butter in a blender until smooth.
- Combine all dry ingredients in a mixer bowl with the paddle attachment. Pour the pureed banana into the dry ingredients and whip until a smooth batter forms. Add in the chopped candied orange peel and mix well.
- Pour the batter into the prepared loaf pan and spread evenly using a spatula.
- Bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the baked banana loaf to a wire rack to cool down completely.
- Remove the top, then cut the cake into four layers about 1 cm thick each. Keep in the fridge if not needed yet.
Chocolate Ganache
- Heat the whipping cream in a saucepan until it starts to boil. Remove from heat.
- Pour over the chocolate, then mix using a hand blender until smooth and shiny. Cover and keep in a warm place.
Coffee Syrup
- In a saucepan, boil water and sugar. Remove from heat, then mix in the coffee powder. Set aside.
Cake Assembly
- Prepare the loaf pan. Spray or wipe a small amount of oil on the surface, then cover with cling film.
- Place the first banana loaf layer at the bottom of the pan, moistened with coffee syrup. Evenly spread 1/3 of chocolate ganache on top.
- Place the second layer of banana loaf, moistened with coffee syrup, and spread the other third of the chocolate ganache.
- Place the 3rd layer of banana loaf, moistened with coffee syrup, then spread the remaining chocolate ganache.
- Place the final layer of the banana loaf, moisten it with the coffee syrup, then press to flatten the surface.
- Freeze for at least 3 hours.
Yellow-Green Chocolate Glaze and Glazing
- Melt the white chocolate in a double boiler to around 50°C (122°F)
- Warm the vegan cream just below boiling. Add the food coloring.
- Mix the melted white chocolate with the warm cream using a hand blender until smooth and shiny.
- Place the cold assembled cake upside down on the wire rack. Remove the cling film.
- Warm the glaze to 35°C (95°F), then pour onto the cake evenly. Remove excess glaze with an offset spatula to smoothen the surface of the cake.
- Let the glazed cake set in the fridge for 10 minutes.
Vegan Italian Meringue
- Follow the instructions on how to make a Vegan Italian Meringue here.
- Use a St. Honoree tip for piping the vegan meringue topping. Watch the video for the proper piping technique.
Video
Notes
- The recipe is long but take your time. Watch the video first and you will finish assembling the cake quickly. It's easier to follow the video than just reading the whole recipe.
Tried this recipe?Let us know how it was!