Matcha Banana Bread

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If you're a matcha lover like me, you'll love my simple matcha banana bread! It's easily customizable, so feel free to make it your own. Add chocolate chips, nuts, or whatever you like!

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: American, Japanese

Servings: servings

Calories: 276kcal

Author: Bianca Fernandez

Equipment

Ingredients

Wet ingredients:

½ cup unsalted butter melted; can sub in neutral oil like canola or avocado
½ cup granulated sugar
½ cup brown sugar light or dark
1 - 1 ¼ tablespoon culinary matcha powder sifted; add more matcha if you want a super strong flavor!
1 tablespoon vanilla extract or paste
2 eggs room temperature
1 ½ cups mashed bananas 3-4 medium
½ cup buttermilk

Dry ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon 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 turbinado sugar

US Customary - Metric

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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 ¼ 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.

Video

Notes

Storage Information:

- Room temperature: Store fully cooled matcha banana bread in an airtight container at room temperature for up to 5 days.

- Freezing instructions: I personally like to batch make banana bread and freeze them so I can eat them whenever I want!
  - - Whole loaf: Wrap the entire loaf in aluminum foil, then store in a freezer bag. Thaw at room temperature, about 4-5 hours.
  - - 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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