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!
3tablespoonsunsweetened matcha powderplus more for dusting
1cupalmond flour
½cupgluten-free all purpose flourensure it contains xanthan gum
1teaspoonbaking soda
¼teaspoonsalt
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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
*If the total weight of mashed banana is more or less than what’s stated above, adjust the baking time accordingly.*If it starts burning on top, tent with aluminum foil from 30-40 minutes into baking.
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.