This easy and delicious Matcha Banana Bread recipe is a vibrant twist on the classic! Earthy matcha powder meets the natural sweetness of ripe bananas in this soft, moist, and even vegan loaf.
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Soft, naturally sweet, and baked with high-grade matcha, this loaf is perfect for breakfast, a cozy afternoon tea, or a rich snack. You’ll love the bright green color and slightly nutty, grassy flavor matcha brings to this cozy and comforting bake.
If you're a fan of matcha or banana bread — this one’s a must-bake!
And if you love matcha, be sure to check out this banana cream matcha latte, our mango matcha latte and matcha buttercream recipe. We also have a Matcha Monday series on social media, where I share my favorite matcha recipes with you!
🤔 What Is Matcha Banana Bread?
Matcha Banana Bread is a flavorful twist on the traditional banana bread. It combines mashed ripe bananas with high-grade Japanese matcha green tea powder to create a beautifully colored, earthy-sweet, antioxidant-rich loaf. It’s soft, moist, and packed with plant-based goodness - a treat for both matcha lovers and banana bread fans!
📋 Ingredients
Here's what you’ll need for this vegan matcha banana bread recipe:
Wet Ingredients
- ripe bananas (plus one extra for topping, if desired)
- vanilla extract
- plant milk (like almond, oat, soy, or coconut - we used homemade soy milk)
- neutral oil
- flax meal
Dry Ingredients
- all-purpose flour
- cane sugar
- high-quality matcha
- baking powder
- salt
Optional Add-Ins
- white chocolate chips (we used dairy-free/vegan kind)
- chopped walnuts (for texture and nutty crunch)
🔄 Substitutions
If you're looking for alternative ingredients in your matcha banana bread, here are some good options to explore:
- Oil → Applesauce (for lower fat), or melted vegan butter
- Cane sugar → Coconut sugar, maple sugar, or monk fruit blend
- Plant milk → Almond, oat, soy, or lite coconut milk – they all work!
- All-purpose flour → Gluten-free 1:1 baking blend
- Flax meal → Chia seed meal or egg replacer powder
💡 Variations
Try one of these ideas to customize your matcha loaf:
- Chocolate Chip Matcha Bread – Fold in vegan dark chocolate chips
- Matcha Swirl Banana Bread – Mix only half the batter with matcha, then swirl
- Matcha Muffins – Use a muffin pan and bake for ~20–25 minutes
🍽 Equipment
- Mixing bowls to mix the batter
- Whisk or electric mixer to mix the batter
- Loaf pan (9x5 inch) to bake your banana bread
- Measuring cups and measuring spoons, or use a kitchen scale to measure your ingredients
- Optional: parchment paper (or simply grease and flour your pan)
- Cooling rack to cool the banana bread
👩🏽🍳 How To Make Matcha Banana Bread
Now, let's dive into the step-by-step process of making matcha banana bread from scratch at home!
Start by preheating your oven and prepping your loaf pan, by greasing and flowering it. Or alternatively line it with parchment paper.
- Mash the bananas in a bowl. Add vanilla, plant milk, oil, and flax meal. Mix well.
2. Add dry ingredients (flour, sugar, baking powder, matcha, salt) and whisk until just combined.
3. Optional: Fold in white chocolate chips, or chopped walnuts, or whichever fold-ins you would like.
4. Pour batter into the prepared loaf pan. Decorate the top with sliced banana, if desired. Slice the middle with a knife for even baking and optionally top with sugar and/or more chocolate chips.
- Bake for 40 - 50 minutes, or until a toothpick comes out clean and the center reaches ~200–205°F.
2. Cool in the pan for at least 10 minutes before transferring to a rack.
✨ Sprinkle’s Expert Tips
- For the brightest green color, use a high-quality ceremonial or latte-grade matcha.
- Don’t overmix! That’s the #1 banana bread mistake.
- Want extra rise? Let your batter rest for 10–15 minutes before baking.
- Store banana bread in the fridge for longer freshness, especially in warm climates.
🍰 Serving Ideas
Enjoy your matcha banana bread:
- With a mango matcha latte or cup of herbal tea
- Toasted and slathered with vegan butter
- As a sweet brunch offering
- Packed in lunchboxes
- For a pretty picnic treat
💭 Recipe FAQ
Yes! The natural sweetness of banana complements the grassy, earthy flavor of matcha beautifully. Another great combo is this banana cream matcha latte.
It adds a green hue and subtle tea flavor. It’s sensitive to heat, so don’t overbake to keep its color and benefits.
Overmixing the batter! It can lead to dense or rubbery results. Mix just until combined.
It contains antioxidants from the matcha and fiber from bananas — but it’s still a treat. You can reduce sugar or use whole wheat flour for a healthier spin.
Absolutely. Any plant milk works great in this recipe.
Yes, it's banana bread overall! The matcha balances it well, so neither flavor is overwhelming.
We used a standard metal loaf pan. For ceramic or glass, increase baking time slightly.
This recipe was tested with regular bake mode.
Yes! Just leave it out and you’ll have a classic banana bread.
🥣 Storage & Reheating Instructions
How do you store it? Wrap tightly and store at room temp for 2–3 days or in the fridge up to 5 days. Reheat lightly before serving if you like.
- Room temp: Wrap tightly and store for 2–3 days.
- Fridge: Keeps fresh up to 5 days.
- Freezer: Slice and freeze individually. Thaw overnight or toast directly from frozen.
- To reheat: Lightly warm in the microwave or toaster oven.
🌱 More Baking Recipes You'll Love
📖 Recipe
Matcha Banana Bread
Equipment
- loaf pan (9x5 inch)
- parchment paper (optional)
Ingredients
- 3 ripe bananas (optional: one extra for decor on top)
- ½ tablespoon vanilla extract
- 60 ml plant milk
- 60 ml oil
- 1 tablespoon flax meal
- 2 tablespoons matcha (high-grade)
- 250 g all-purpose flour
- 180 g cane sugar
- 2 teaspoons baking powder
- 1 pinch of salt
Add-ins (optional)
- 100 g white chocolate chips
- 100 g walnuts chopped
Instructions
- Preheat your oven on 180°C / 355° F. Prepare your loaf pan by greasing it and sprinkling flour into it; or layer it with parchment paper.
- Mash up the bananas with a fork or potato masher in a mixing bowl. Then whisk in vanilla sugar, milk, oil, and flax meal until combined.
- Add remaining ingredients and whisk together.
- Optional: Fold in walnuts.
- Pour batter into your prepared loaf pan. It should fill up around ⅔ of the loaf pan.
- Optional: Sprinkle with extra sugar and chocolate chips. Or, cut one extra banana into halves and put on top.
- Bake in preheated oven for 40 to 50 minutes, until a toothpick inserted into center of the loaf comes out clean. When the bread has reached 200-205°F (93-96°C) inside.
- Let bread cool in pan for at least 10 minutes, then turn out onto a wire rack. Let it cool down, or serve immediately.
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
This was amazing! Loved the idea of adding matcha to banana bread! I couldn't wait to make it!
Ahh I'm so glad you loved it!! Isn’t the matcha twist such a fun way to level it up? Thanks so much for trying it out 💚🍌
This matcha banana bread is so delicious! Plus I love the color 🙂
Thank you!! That cozy green color gets me every time too — so glad you enjoyed it! 💚
I love matcha flavored things so this recipe really caught my eye. SO good!
Fellow matcha lover alert!! 💚 I’m thrilled it caught your eye and even happier you enjoyed it!
Hi!
If we should not overmix, maybe step #3 can say fold in ingredients with a spatula and not overmix, instead of whisking it in? It is a bit misleading as if you don’t read the full post (which many may not since it’s lengthy) and go straight to the recipe, you do miss the notes about not overmixing unless you already know from baking often.
Thanks for the recipe ◡̈ It’s very fragrant and tasty!!
This looks absolutely gorgeous! I've been meaning to try matcha in baking, and your tip about using high-quality ceremonial grade for the brightest color is super helpful. The vegan swap with flax meal is genius too — can't wait to bake this. That green color is stunning! 💚
Thank you so much! 💚 I hope you love baking with matcha as much as I do!
Pairing earthy matcha with ripe bananas sounds like a thoughtful way to refresh a familiar loaf. The bananas should provide natural sweetness and moisture, while the matcha adds color and a slightly bitter note that may keep the flavor from becoming overly sweet. That balance seems especially important in a vegan version, where ingredient choices also need to preserve a soft texture. It would be helpful to note whether the matcha flavor becomes stronger after the bread has cooled.
Pairing ripe banana with matcha is an interesting way to balance sweetness against matcha’s earthy character without losing the familiar appeal of a soft, moist loaf. Calling out the vegan format is useful as well, since it makes clear that the variation is more than just a color change from classic banana bread. Matcha gives the recipe a distinct flavor direction while the bananas provide the foundation readers already recognize.
The pairing makes sense because ripe bananas can soften matcha’s grassy, earthy edge without burying its character. Calling out the vegan option is especially useful, since moisture and texture are often the main concerns when adapting quick breads without eggs or dairy. A short note on how finely to sift the matcha could help prevent small bitter pockets and keep the green color more even. It also seems like a good candidate for a timer when testing doneness, as banana loaves can look set before the center has fully finished.
The combination of earthy matcha and ripe banana sounds especially well suited to a loaf, since the banana can soften matcha’s more grassy notes while contributing moisture. Calling out the vegan angle is helpful, too, because it makes the recipe’s appeal clearer for readers considering substitutions. A little guidance on the desired balance of sweetness would make the flavor expectation even easier to picture.
The contrast between earthy matcha and ripe banana sounds especially well suited to a loaf, since the banana can soften matcha’s more vegetal edge without losing its color or character. Calling out the vegan texture is helpful too, because readers often want reassurance that a plant-based quick bread can still be moist rather than dense. The recipe’s rhythm of familiar banana bread with one distinctive ingredient makes the variation approachable.
The pairing of earthy matcha with ripe banana is appealing because it gives the loaf both a recognizable sweetness and a more distinctive tea-like note. Calling out the soft, moist texture also sets a useful expectation for readers deciding whether this variation suits them. A vegan option broadens the recipe’s relevance, while the contrast between the two main flavors makes the balance feel intentional rather than simply decorative.
The pairing of earthy matcha with ripe banana is especially appealing because it gives a familiar loaf a more distinctive color and flavor without making the recipe sound complicated. Noting that the loaf can be vegan also makes the approach more flexible for different kitchens. A short note on how the matcha shade may vary by brand could help readers set expectations for the finished loaf’s presentation and recipe lettering.
Matcha and ripe banana make sense together because the banana’s sweetness can soften matcha’s earthy character without hiding it. Describing the loaf as moist and vegan also gives readers useful expectations before they reach the recipe details. One helpful addition would be guidance on the matcha itself: culinary-grade powder varies in color and bitterness, so the amount may need a small adjustment depending on the brand. That note could help preserve the bright flavor the recipe promises.
Matcha and ripe banana are a smart pairing because the banana’s sweetness can soften matcha’s grassy edge without hiding it. Calling out the loaf’s soft, moist texture is particularly useful, since that is often what readers worry about when adapting a quick bread to vegan ingredients. A short note on whether the matcha should be sifted into the dry ingredients could make the recipe even easier to reproduce, as it would help prevent small green clumps and keep the color more even throughout the loaf.
The contrast between earthy matcha and ripe banana is a useful framing because it explains why this loaf is more than a color variation on banana bread. It would be helpful to include a note on matcha intensity: different powders can vary substantially, so a range or a flavor-adjustment suggestion could help readers avoid a loaf that tastes either too muted or overly bitter. A brief note on how the ingredients affect the crumb would also make the vegan version easier to understand. Character matters in recipes like this.
Matcha and ripe banana seem well suited to a loaf because the banana supplies moisture and gentle sweetness, allowing the tea’s earthy flavor to remain noticeable rather than harsh. The vegan angle is helpful for readers looking for a familiar bake without relying on dairy or eggs. Since matcha can vary in intensity, sifting it with the dry ingredients may help distribute the color and flavor evenly through the batter. The resulting yellow-green contrast could make slices especially appealing when served simply.
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