Ingredients: A

  • ¾ c Unbleached flourmatcha cake
  • ¾ c Whole wheat flour
  • ¼ c Flaxseed meal
  • ½ c Unsweetened coconut flakes
  • 1 ½ tsp. Baking powder
  • ¼ tsp. Baking soda
  • ¼ tsp. Ginger powder

Ingredients: B

  • 1 Egg
  • 3 Mashed ripe bananas
  • 18 to 20 Pitted dates—chopped into small pieces
  • ¼ c Grape seed oil
  • ½ tsp. Matcha mixed with 1/3 c warm water
  • ¼ tsp. Salt

Cream Cheese frosting

  • 1 box cream cheese
  • 1 stick unsalted butter
  • 1 tsp. coconut extract
  • 1 tsp. Matcha
  • 3 c powdered sugar

Directions:

  1. Preheat oven to 350º F
  2. In a large bowl, mix ingredients: A
  3. Mix ingredients: B in a separate bowl until well combined.
  4. Add wet mixture [B] to dry mixture [A]. Mix until combined.
  5. Butter and flour bottom and side of 7” spring form cake pan, or 1 lb loaf pan.
  6. Pour mixture into the prepared pan.
  7. Bake 55 minutes, or a toothpick comes out clean.
  8. Whip softened cream cheese and butter until light and fluffy. Stir in coconut extract. Add powdered sugar and matcha. Spread frosting on cooled cake
  9. Chop ¼ c shelled pistachios. Sprinkle over the cake.