Ingredients

• 2 very ripe bananas
• 150g rice flour
• 100g of almond powder
• 2 large eggs
• 15cl of almond milk
• 2 tablespoons of Matcha Glow
• 100g butter
• 75g of rapadura sugar
• 1 sachet of organic baking powder
• 1 pinch of fleur de sel 50g of pumpkin seeds

Preparation

Preheat the oven to 170°C.

In a bowl, vigorously mix the eggs with the sugar until frothy. In another bowl, mix all the dry ingredients: rice flour, almond powder, Matcha Glow , salt and baking powder. Add them to the egg and sugar mixture. Add the almond milk.

Melt the butter in a small saucepan and add it to the mixture. In a small bowl, mash the bananas and add them to the batter. Finally, add the pumpkin seeds and set some aside for decorating your cake.

Place the batter in a greased pan and sprinkle the remaining pumpkin seeds on top. Bake for 35 to 40 minutes, checking for doneness with the tip of a knife. Let cool before enjoying with a delicious matcha latte!