Matcha Banana Bread
- admin182931
- Mar 17
- 4 min read
Updated: Apr 10
Whip up a pretty matcha banana bread with its soft, moist texture and delicious earthy taste. If sipping on matcha sounds like heaven, this recipe is for you.
This recipe takes 5 minutes to prep, and its bright green color screams “St.Patrick’s Day”!
H2 Recipe
Makes 1 loaf
Ingredients:
1 ½ cups all-purpose flour (or gluten-free 1:1 flour blend)
1 tsp matcha powder (culinary grade)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 ripe bananas, mashed
⅓ cup honey or maple syrup
¼ cup melted coconut oil or unsalted butter
2 large eggs, room temperature
1 tsp vanilla extract
1 drop green food coloring (optional)
¼ cup unsweetened almond milk (or milk of choice)
Optional Mix-Ins
½ cup dark chocolate chips or white chocolate chips
½ cup chopped walnuts or pecans
Instructions:
Preheat oven to 350°F (175°C), grease a loaf pan, or line it with parchment paper.
In a bowl, mash the bananas, then whisk in eggs, honey or maple syrup, milk, melted coconut oil, food coloring, and vanilla extract.
Whisk together the flour, matcha powder, baking powder, baking soda, salt, and cinnamon in a separate bowl.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 3 days. It keeps fresh for up to 1 week when wrapped tightly.
To freeze the matcha banana bread, slice it and freeze it for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
Why You’ll Love this Banana Bread with Matcha
Moist & tender texture: You know that incredibly soft, cakey texture – this is that!
Refined sugar-free: Sweetened naturally with bananas and honey or maple syrup.
·On the run: Perfect with a cup of tea or coffee and works as a nourishing morning treat or afternoon energizer.
Ingredients
Here are some specifics on the ingredients:
All-purpose flour: Cake flour is great, too.
Matcha powder: It gives the bread a beautiful green color and adds an earthy flavor.
Baking soda & baking powder: Check your batches are fresh.
Bananas: You know the bananas that are starting to go spotty? Those are the ones….
Honey or maple syrup: Both are great – honey is slightly sweeter.
Coconut oil or unsalted butter: Adds moisture and richness. Coconut oil keeps it dairy-free.
Eggs: We suggest room-temperature eggs for easy mixing.
Vanilla extract: This gives recipe a delicious desserty flavor.
Unsweetened almond milk: You can use dairy, oats, or coconut milk as alternatives.
Chocolate chips or nuts: These are totally optional.
Substitutions and Variations
Play around with this base recipe to make your recipe fit your taste.
Substitutions:
Flour: Swap with whole wheat flour for extra fiber or almond flour for a lower-carb option (adjust liquids as needed).
Sweetener: Use coconut sugar or a sugar-free alternative instead of honey or maple syrup.
Oil: Replace with Greek yogurt or applesauce.
·Eggs: Substitute with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan option.
Variations:
Coconutty: Add shredded coconut for extra texture.
Zesty: Mix in lemon or orange zest – this is especially good if you don’t like a strong matcha flavor.
Protein-packed version: Add a scoop of vanilla or unflavored protein powder for an extra boost.
Tips and Tricks
These are our top tips for getting soft, meltingly delicious matcha banana bread:
Sift the matcha powder: This prevents clumping and helps you get an even color throughout the loaf.
Don’t overmix: Overworking the batter can lead to dense bread. Stir just until combined.
Check for doneness: Since every oven is different, start checking with a toothpick at 45 minutes.
5 Common Mistakes when Making this Banana Bread with Matcha
Banana bread is pretty simple to make – here are a few “what-not-to-dos”:
Using underripe bananas: Bananas that are not fully ripe won’t add enough sweetness or moisture. The best bananas are soft with brown spots.
Skipping the sifting step for matcha: Matcha powder tends to clump, which can lead to uneven color and bitter pockets in the bread. Always sift before adding to the dry ingredients.
Overmixing the batter: Overworking the ingredients develops too much gluten, leading to dense and tough bread. Stir just until combined for a tender texture.
Baking at the wrong temperature: If the oven is too hot, the outside will cook too quickly while the inside remains underbaked. Too low, and the bread may not rise properly. Always preheat your oven and use an oven thermometer if needed.
Not letting the bread cool before slicing: Cutting into warm banana bread can cause it to crumble and become gummy. Let it to cool completely on a wire rack for the best texture.
FAQs
Can I make this bread gluten-free?
Yes! Simply swap the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is also gluten-free.
What type of matcha should I use?
Use culinary-grade matcha for baking. It’s more affordable than ceremonial grade and blends well into the batter.
Can I make this recipe vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), use maple syrup instead of honey, and opt for coconut oil or plant-based butter.
Why did my banana matcha bread turn brown instead of green?
This can happen if your matcha is low-quality or the bread is overbaked. To maintain the vibrant green color, use fresh, high-quality matcha and avoid overmixing or overbaking.
Can I make muffins instead of a loaf?
Yes! Divide the batter into a muffin tin lined with cupcake liners and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Can I reduce the sugar or sweetener?
Yes, but keep in mind that reducing sweetener may affect the texture. You can use less honey/maple syrup or substitute with mashed dates or unsweetened applesauce for a naturally sweet option.
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