Matcha banana bread is amazingly moist, fluffy and fragrant with a green tea aroma. The bitter sweetness is right on point, and it works as a healthy dessert or breakfast. Just like the rest of my recipes, this recipe is free of gluten and dairy!
The distinctive aroma and the beautiful green hue elevates your banana bread to the next level. It’s definitely one of my matcha dessert favorites.
Despite its delicate flavor, it is extremely easy to whip up in one bowl just like regular banana bread. The almond flour makes this matcha banana bread nutrient packed, and keeps the loaf moist even on day three.
If you are a matcha fan, make sure to dust with a little more matcha powder upon serving!
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Ingredients for This Recipe
- Ripe bananas
- Eggs
- Cane sugar
- Avocado oil - or any neutral tasting oil
- Unsweetened almond milk - or any non dairy milk
- Matcha powder - unsweetened. I use culinary grade matcha
- Almond flour
- Gluten-free all purpose flour - make sure it contains xanthan gum that provides binding effect to replace gluten
- Baking soda
- Salt
How to Make Matcha Banana Bread
1. Preheat the oven to 350°F/ 177°C. Line a standard loaf pan.
2. Mash the bananas in a large bowl using a fork.
3. Add in the eggs, sugar. Whisk well.
4. Add in the avocado oil, almond milk, and matcha. Whisk well.
5. Stir in the almond flour, all-purpose flour, baking soda and salt. Mix well.
6. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
*See below recipe card for detailed instructions.
Frequently Asked Questions
Matcha labeled as ceremonial grade has a higher quality with a very fine texture and subtle sweetness (and usually with more $$). Culinary grade matcha is ideal for mixing into other ingredients such as for making latte or baking, and it has more pronounced bitterness. Either works for this recipe, but I personally like to use the culinary matcha to let the unique bitterness stand out.
Since this recipe uses almond flour, it may brown quicker than when using other flours. If the top starts to look burnt, you can tent the pan with aluminum foil from around 30 minutes into baking.
Baked matcha banana bread can be stored at room temperature, covered, for up to 2 days. Keep it refrigerated beyond that.
Slice first and cling wrap tightly individually or a few slices together. Store them in an airtight bag. They can be stored in the freezer for up to 3 months. Thaw in the fridge or microwave.
Recipe
Matcha Banana Bread
Equipment
- 1 standard loaf pan (8 ½ x 4 ½ x 2 ½ inches)
Ingredients
- 3 small ripe bananas about 1 ¼ cup when mashed
- 2 large eggs
- ½ cup cane sugar organic
- 3 tablespoons avocado oil or any neutral tasting oil
- ¼ cup unsweetened almond milk or any non dairy milk
- 3 tablespoons unsweetened matcha powder plus more for dusting
- 1 cup almond flour
- ½ cup gluten-free all purpose flour ensure it contains xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F/ 177°C. Line a standard loaf pan (8.5 inch).
- In a large bowl, place the bananas and mash well with a fork. Pro tip: microwave the bananas for 30 seconds. It softens them up nicely and makes the mashing easier.
- Add in the eggs, sugar and whisk well.
- Add in the avocado oil, almond milk, and matcha. Whisk well.
- Stir in the almond flour, all-purpose flour, baking soda and salt. Mix well.
- Pour the batter into the prepared pan. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
- Let cool for at least 10 minutes. Optional: dust with more matcha powder upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
kailey says
This is the best matcha banana recipe! Texture, taste, everything is perfect. I love it! Thank you for sharing 💚💚💚
Natsuko says
Thank you so much for trying out the recipe! So glad to hear you liked it.