Matcha Banana Bread Recipe
Introduction
This Matcha Banana Bread is a delightful twist on classic banana bread, combining the earthy flavor of matcha powder with sweet ripe bananas. It’s moist, flavorful, and perfect for a cozy snack or breakfast treat.
Ingredients
- ½ cup unsalted butter, melted (can substitute with neutral oil like canola or avocado)
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 1 – 1¼ tablespoons culinary matcha powder, sifted (add more for stronger flavor)
- 1 tablespoon vanilla extract or paste
- 2 eggs, room temperature
- 1½ cups mashed bananas (about 3-4 medium ripe bananas)
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ – 1 cup mix-ins of your choice (chopped nuts, chocolate chips, etc.)
- ¼ cup turbinado sugar
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Grease one 9″x5″ loaf pan or two 8″x4″ loaf pans. For easier removal, line the pans with parchment paper.
- Step 2: Optional: Sprinkle about half of the turbinado sugar evenly inside the pan(s), coating the bottom and sides to create a crunchy outer layer.
- Step 3: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
- Step 4: Whisk in the sifted matcha powder, vanilla, and eggs until the mixture is smooth with no streaks of egg.
- Step 5: Stir in the mashed bananas and buttermilk until fully incorporated. If using, fold in your choice of mix-ins now.
- Step 6: Gently stir in the flour, baking soda, and sea salt until no dry spots remain, being careful not to overmix.
- Step 7: Pour the batter into the prepared pan(s). Optionally, sprinkle the remaining turbinado sugar on top for extra crunch.
- Step 8: Bake for about 1 hour, or until the top is set and a toothpick inserted comes out mostly clean with a few crumbs. If the top browns too quickly, cover loosely with foil.
- Step 9: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For a nuttier flavor, add toasted walnuts or pecans as mix-ins.
- Use ripe bananas with plenty of brown spots for the best sweetness and moisture.
- If you want a stronger matcha taste, increase the powder slightly but avoid adding too much to prevent bitterness.
- Try substituting buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar.
Storage
Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular powdered green tea instead of matcha?
Regular powdered green tea often lacks the vibrant flavor and bright color of culinary matcha powder, so it’s best to use matcha for the intended taste and appearance.
What can I substitute for buttermilk?
You can substitute buttermilk with plain yogurt or milk mixed with a tablespoon of vinegar or lemon juice, allowing it to sit for 5 minutes before using.
Print
Matcha Banana Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This Matcha Banana Bread combines the earthy, vibrant flavor of culinary matcha powder with the sweet, moist texture of ripe bananas. Enhanced by a perfect balance of sugars and a hint of vanilla, this loaf delivers a unique twist on a traditional banana bread. Finished with a crunchy turbinado sugar crust, it’s an irresistible treat ideal for breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted (can substitute with neutral oil like canola or avocado)
- 2 eggs, room temperature
- 1 ½ cups mashed bananas (3–4 medium, ripe)
- ½ cup buttermilk
- 1 tablespoon vanilla extract or paste
Dry Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 1 – 1 ¼ tablespoon culinary matcha powder, sifted
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Optional Mix-ins
- ¾ – 1 cup chopped nuts, chocolate chips, or other add-ins of choice
Topping
- ¼ cup turbinado sugar
Instructions
- Prep Work: Preheat your oven to 350°F (177°C). Grease one 9″x5″ loaf pan or two 8″x4″ loaf pans, and optionally line them with parchment paper for easier removal of the bread after baking.
- Turbinado Sugar Preparation: Optionally, sprinkle about half of the turbinado sugar evenly over the greased pan(s), coating the sides to create a crunchy outer layer on the banana bread crust.
- Mix Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Stir or whisk until the mixture is well combined.
- Add Eggs and Flavorings: Whisk in the sifted culinary matcha powder, vanilla extract, and the eggs until the batter is smooth and free of any streaks.
- Incorporate Wet Ingredients: Stir in the mashed bananas and buttermilk, mixing until well combined. If you choose, fold in your selected mix-ins such as chopped nuts or chocolate chips at this stage.
- Add Dry Ingredients: Gently stir in the all-purpose flour, baking soda, and fine sea salt until the batter is just combined and no dry flour remains. Avoid overmixing.
- Pour Batter Into Pan: Transfer the batter into the prepared loaf pan(s). If you have remaining turbinado sugar, sprinkle it evenly on top of the batter for a sweet, crunchy crust.
- Bake the Bread: Bake in the preheated oven for about 1 hour, or until the top is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the bread is browning too quickly, tent it loosely with aluminum foil.
- Cool: Allow the bread to cool in the pan for 5 minutes before removing it. Place on a wire rack to cool completely to avoid sogginess and to ensure proper slicing.
- Serve and Enjoy: Slice the cooled loaf and enjoy it as a delicious breakfast or snack. Store any leftovers according to notes for best freshness.
Notes
- For a stronger matcha flavor, increase the matcha powder to 1 ¼ tablespoons.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Line the loaf pan with parchment paper to make removal easier and cleaner.
- Cover the loaf with foil during baking if the crust browns too fast before the center is done.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze the banana bread wrapped tightly in plastic wrap and foil for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Matcha Banana Bread, Banana Bread Recipe, Matcha Recipe, Green Tea Banana Bread, Moist Banana Bread, Easy Banana Bread, Homemade Bread
