Matcha Banana Bread

5 from 3 votes

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.

Prep Time15

Cook Time45

Cool10

Total Time1 10

Course: Breakfast, Snack

Cuisine: Dairy-Free, Vegan

Servings: slices

Calories: 230kcal

Author: Jacqui Wormington

Cost: $0.60 per slice

Equipment

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

US Customary - Metric

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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

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.

Freeze up to 2-3 months. Slice and freeze individually. Thaw overnight or toast directly from frozen.

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