Matcha Banana Bread
240kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp high-quality matcha powder
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Equipment
- 9x5-inch loaf pan
- parchment paper
- mixing bowls
- Rubber spatula
- cooling rack
- oven
Method
- Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking soda, salt, and matcha until evenly mixed.
- In a large bowl, mash bananas. Stir in melted butter, sugar, eggs, and vanilla until fully incorporated.
- Fold dry mixture into the wet ingredients just until combined. Stir in nuts, if using.
- Pour into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories240kcalCarbohydrates31gProtein4gFat11gSaturated Fat6gPolyunsaturated Fat1.2gMonounsaturated Fat2.9gCholesterol48mgSodium200mgPotassium220mgFiber1.8gSugar15gVitamin A300IUVitamin C3mgCalcium20mgIron1.2mg
Notes
Use ceremonial-grade matcha for best flavor and color. Don’t overmix the batter—gentle folding keeps the texture tender. For vegan swaps, use flax eggs and coconut oil. Tent foil over the loaf mid-bake to preserve the green hue.