Recipe for Banana Bread with Hojicha
A moist cake where the sweetness of ripe bananas meets the roasted notes of hojicha tea.
Its melt-in-the-mouth texture and caramelized aroma make it a delicious, soothing break.
Easy to prepare, it's perfect for breakfast or a snack.
A journey between Western softness and Japanese elegance.
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Cooking Time
- 60 minutes
- Servings
- 6
- Category
Sweet
- Kitchen
- Japanese
Ingredients
- 3 ripe bananas
- 150 g wheat flour
- 100 g almond powder
- 80 g melted semi-salted butter (or 80 ml coconut oil)
- 80 g sugar
- 40 g blossom honey
- 2 eggs
- 1 tablespoon roasted Hojicha green tea powder
- 1 sachet baking powder (11 g)
- 1 pinch salt
- Sesame seeds
Directions
- Preheat oven to 175°C. Generously butter a cake tin
- Mash the bananas in a bowl, deliberately leaving a few pieces.
- Beat the eggs with the sugar and honey. Add them to the mixture little by little. The texture will become creamier.
- Melt the butter and then gradually add it to the mixture.
- In another bowl, gently mix together the flour, almond powder, Hojicha powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing just enough to combine the ingredients.
- Pour into the mold and sprinkle sesame seeds on top.
- Bake for 55 to 65 minutes, depending on your oven.
- Leave to cool before unmolding.
