Banana Matcha Cake - One-pot baking

Banana matcha cupcakes, or tea cakes, I suppose, as there isn't any icing

Two things happened recently.

One, I came home to a shattered glass bottle and half-fermented ginger beer in my cupboard (thanks to G's experiment), and at the back of the cupboard, found a long-forgotten bag of different teas, one of which was matcha (green tea) powder. Two, I got a giant bunch of very ripe organic bananas from a farmer for free (it was the end of the day at the Markets).

Matcha and frozen bananas

I went online to see if I could freeze bananas (yes I could!) and found that the best way to freeze them was to peel, then freeze them whole. (Apparently freezing them in their peels makes them black, but still edible, although it means you always need to defrost them a little and peel them before you can use them). And then I went online again to see what I could do with bananas.

After a couple of days of banana smoothies (awesome, because since the bananas are frozen, you don't need to add ice, but it's a pretty heavy breakfast) I decided to bake with them and found a recipe for matcha banana cake - perfect.

If you're lazy and hate washing up, you could potentially make this in one saucepan. If you do, make sure your saucepan is a little bigger so that the batter won't overflow.

Baking class at Coup Kitchen

Chef's demo chocolate cake

I don't usually go to baking classes in Hong Kong because I don't trust people who use portable ovens that look like toasters. But I made an exception for my dear friend and fellow foodie & vinophile @par_lor as she'd booked a private class only to be ditched last minute by the people who were supposed to go (who shall remain unnamed...).