#takemeback pls you’ll need: - 2tsp ceremonial grade matcha - 50ml warm water - 3 very ripe bananas - 3/4 cup greek yogurt - 4 eggs - 1 cup (240ml) olive oil - 1/3 cup (80ml) maple syrup - 300g self-raising flour - 2tsp baking powder (to serve): - full fat greek yogurt - fresh strawberries method: 1. begin by whisking the matcha and water in a small bowl until silky smooth and no lumps remain. 2. in a seperate large bowl, mash the bananas roughly using a fork. 3. add in the yogurt, eggs, maple syrup, olive oil, flour and baking powder and whisk until thoroughly combined and no lumps of flour remain. 4. pour into a lined 900g (2lb) loaf tin and bake at 180c (160 fan) for at least 1 hour. 5. poke with a wooden skewer after 1 hour and if it comes out clean, the cake is ready but if it’s still a little wet - leave to bake until it’s cooked. (you can loosely cover with foil in the oven if it’s browning quickly!). 6. once cooked, remove from the oven and allow to sit in the tin for a few minutes before carefully removing and peeling the paper. 7. place on a cooling rack for at least 10 minutes before slicing. 8. slice into thick slices and dollop with a generous spoonful of greek yogurt, some sliced strawberries and a drizzle of honey if you like… enjoy xxx🍓🍵 #breakfast #matcha #bananabread #yogurt - @helentaylorrr