This recipe is a spin on my classic banana bread, but for matcha lovers! This simple matcha banana bread is so easy to make and very customizable. Feel free to add chocolate chips, nuts, or whatever you like!

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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. This recipe uses melted butter instead of softened, so no need to take out your mixer. Simply stir everything in one bowl with a spatula, then bake in a loaf pan.
- It’s perfect for basic matcha enthusiasts. This recipe packs in a lot of matcha flavor in every bite.
- It’s versatile. You can zhuzh up the matcha banana bread batter however you like. For example, you could add up to a cup of chocolate chips, M&Ms, chopped nuts, etc.! If you want, you can even make marbled matcha banana bread by only adding matcha to half the batter.
Looking for more matcha recipes? Try my matcha mochi bars!
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Want to make a marbled loaf instead? Add matcha to only half of the batter. Then, use a scoop to dollop alternating colored batter in your loaf pan, swirl with a knife, then bake!
How to Make Matcha Banana Bread
Step 1: In a large mixing bowl, stir together melted butter, granulated sugar, and brown sugar until well combined.
Step 2: Mix in eggs, vanilla, and sifted matcha powder until smooth.
Step 3: Add buttermilk and mashed bananas. Stir until mostly combined. If you want to add 3/4 – 1 cup of mix-ins like chocolate chips, chopped nuts, berries, etc., mix them in! I love adding chopped walnuts.
Step 4: Stir in dry ingredients until no dry spots remain. Transfer batter to a lined loaf pan sprinkled with turbinado sugar. Generously sprinkle tops with more turbinado sugar, then bake at 350°F/177°C for about 1 hour, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Let cool in pan for 5 minutes, then transfer to wire rack to fully cool. Slice and enjoy!
For full instructions, see the recipe card below.
🍵 More Matcha Recipes You’ll Love
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Matcha Banana Bread
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Equipment
- 1 9"x5" loaf pan or 2 8"x4" loaf pans
- Wire rack for cooling
Ingredients
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted; can sub in neutral oil like canola or avocado
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar light or dark
- 1 – 1 ½ tablespoon (6 g) culinary matcha powder sifted; add more matcha if you want a super strong flavor!
- 1 tablespoon (13 g) vanilla extract or paste
- 2 (2) eggs room temperature
- 1 ½ cups (337.5 g) mashed bananas 3-4 medium
- ½ cup (120 g) buttermilk
Dry ingredients:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) fine sea salt
Mix-ins (optional):
- ¾ – 1 cup anything you'd like! chopped nuts, chocolate chips, etc.
For the pan and topping (optional):
- ¼ cup (50 g) turbinado sugar
Instructions
Prep work:
- Preheat oven to 350°F/177°C. Grease one 9"x5" loaf pan OR or two 8"x4" loaf pans. Line with parchment paper for easier removal.
- Optional: Sprinkle about half of the turbinado sugar all over the pan, making sure to coat the sides. This will create a crunchy outer layer!
Make matcha banana bread batter:
- In a large mixing bowl, mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar until well combined.
- Whisk in sifted 1 – 1 ½ tablespoon culinary matcha powder, 1 tablespoon vanilla, and 2 eggs, until completely smooth and there are no more eggy streaks.
- Stir in 1 ½ cups mashed bananas, ½ cup buttermilk, and 1 tablespoon vanilla until combined. If you want to add mix-ins, stir in ¾ – 1 cup anything you'd like! (nuts, chocolate chips, etc.).
- Gently stir in your dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until there are no dry spots remaining.
Bake matcha banana bread:
- Pour matcha banana bread batter into loaf pan(s). Optional: Sprinkle your remaining turbinado sugar on top!
- Bake for 1 hour, or until top is set and a toothpick/cake tester comes out mostly clean with a few crumbs.
- Cool in pan for 5 minutes. Remove and let completely cool on wire rack before slicing!
- Enjoy! See notes for storage information.
Notes
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- Room temperature: Store fully cooled matcha banana bread in an airtight container at room temperature for up to 5 days.
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- Freezing instructions: I personally like to batch make banana bread and freeze them so I can eat them whenever I want!
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- Whole loaf: Wrap the entire loaf in aluminum foil, then store in a freezer bag. Thaw at room temperature, about 4-5 hours.
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- Slices: Layer slices in an airtight container with squares of parchment or wax paper in between, so they don’t stick and freeze together. Thaw at room temperature, about 30 minutes. I personally like to reheat the slices in a microwave or toaster oven!
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- Freezing instructions: I personally like to batch make banana bread and freeze them so I can eat them whenever I want!