Matcha plumcake with banana and walnuts


300 g of wholemeal flour
1 generous teaspoon of matcha tea
120 ml of Bio Drink Brown Rice
120 g of agave syrup
40 g of corn/sunflower oil
2 ripe bananas
12 g of baking powder
1 pinch of salt
100 g of walnut kernels

Made with


Combine all the dry ingredients except the walnuts in a bowl. In a mixing bowl, blend the brown rice drink , the agave syrup, the oil and the ripe bananas. Pour the mixture into the bowl with the dry ingredients and mix well with a spatula. Add then the walnut kernels, coarsely chopped with a knife.
Pour into a floured plumcake mould and bake everything in the oven at 180° for about 45 minutes.