Rishi Tea & Botanicals

Houjicha Banana Walnut Bread

If you love eating your tea as much as drinking it then this recipe will probably appeal to you. Unlike matcha, hoijicha powder is not commonly used in cakes and cookies. It’s rich and toasty flavor is a welcome addition to anything chocolaty or nutty and stands up well to the sweetness of bananas.

I’m giving you a range for the amount of hoijicha powder used here as I’ve tried it both ways and loved them equally. This bread (tea cake) is delicious served slightly warm with butter. This recipe is gluten free, dairy free, and refined sugar free.

Yield

One Loaf

Time

1 hour 20 minutes

Jump to recipe

Featured Products

Houjicha Powder

Ingredients

1/2 cup raw walnut pieces
1/4 cup rolled oats
1/2 cup almond flour
1/2 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 medium-large bananas, peeled
1/4 cup coconut or maple sugar
2 medium eggs
1 tablespoon chia seeds
1 tablespoon vanilla extract
1/2 teaspoon sea salt
3 to 4 tablespoons Rishi Tea hoijicha tea powder
1/3 cup melted ghee or extra virgin coconut oil
Coarsely chopped walnuts for top

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Line a regular loaf pan with parchment paper and set aside.

Step 3

Add walnuts and oats to a food processor and pulse until finely ground (be careful not to blend too much as it will begin to turn to nut butter).

Step 4

Transfer mixture to a medium bowl. Don’t wash food processor.

Step 5

Add almond flour, brown rice flour, baking powder and baking soda to the walnut oat mixture and whisk to combine; set aside.

Step 6

Break bananas into food processor and add eggs, sugar, chia seeds, vanilla and salt and blend until smooth.

Step 7

Add hoijicha powder and blend until combined.

Step 8

While blender is running slowly drizzle in melted ghee or coconut oil.

Step 9

Once mixture is evenly combined, remove lid and add flour mixture.

Step 10

Blend for 2 seconds to incorporate, scrape sides with a rubber spatula and pulse mixture again if necessary but be careful not to over mix.

Step 11

Transfer batter to lined loaf pan, top with chopped walnuts and bake for 50 to 55 minutes or until a toothpick inserted to the center comes out clean.

Step 12

Remove from oven and set aside to cool in pan for 10 minutes then remove from pan and allow to cool completely on a wire rack.

Notes

Any left over bread can be stored in an airtight container in the fridge for up to 4 days.

Recipe developed by Amy Chaplin, Copyright @AmyChaplin

About Amy

Amy Chaplin is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a resident for @food52, a recipe developer, teacher, and private chef. Amy is also the author of James Beard Award-Winning books At Home in the Whole Food Kitchen and Whole Food Cooking Every Day. Make sure to checkout her website and Instagram for more amazing recipes.