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

Scale

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