Matcha Banana Bread Recipe: A Fresh, Fluffy, and Flavorful Twist on a Classic

Banana bread has long been a comforting classic — soft, moist, and packed with nostalgic sweetness. But when the vibrant green tones of matcha powder meet the natural sweetness of ripe bananas, something truly magical happens. The earthy notes of matcha perfectly balance the banana’s mellow richness, creating a loaf that’s as beautiful as it is delicious. Imagine cutting into a slice that’s subtly sweet, with a gentle tea aroma and a tender crumb that melts in your mouth.

It’s wholesome enough for breakfast, indulgent enough for dessert, and eye-catching enough to impress guests at brunch. Beyond its unique flavor, matcha banana bread brings a little energy boost too. Matcha, finely ground Japanese green tea, is packed with antioxidants and gentle caffeine — making this loaf not just a treat, but also a mindful, mood-lifting delight. Whether you’re a seasoned baker or simply craving a healthy twist on a familiar recipe, this fusion of East and West will quickly become a favorite in your kitchen.

Ingredients Needed

Below is a list of ingredients along with their approximate calorie counts.

Ingredient	Quantity	Calories (Approx.)
Ripe bananas (mashed)	3 medium (300 g)	315 kcal
All-purpose flour	1 ½ cups (190 g)	680 kcal
Matcha powder (culinary grade)	1 ½ tbsp (10 g)	30 kcal
Baking soda	1 tsp (5 g)	0 kcal
Salt	¼ tsp (1 g)	0 kcal
Unsalted butter (melted)	½ cup (115 g)	810 kcal
Brown sugar	½ cup (100 g)	380 kcal
Eggs	2 large	140 kcal
Vanilla extract	1 tsp (5 ml)	12 kcal
Milk (optional, for moisture)	2 tbsp (30 ml)	20 kcal

Step-by-Step Cooking Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

2. Mash the Bananas

In a large mixing bowl, mash the ripe bananas with a fork until smooth but slightly chunky. The riper the bananas, the sweeter and more flavorful your bread will be.

3. Combine Wet Ingredients

Whisk in melted butter, brown sugar, eggs, and vanilla extract. Stir until everything is fully combined and creamy. For extra moistness, add a splash of milk.

4. Mix the Dry Ingredients

In another bowl, sift together flour, matcha powder, baking soda, and salt. Sifting ensures the matcha blends evenly and avoids green clumps.

5. Combine Wet and Dry Mixtures

Gradually fold the dry mixture into the wet ingredients. Mix just until no dry streaks remain — avoid overmixing to keep the bread light and fluffy.

6. Pour and Bake

Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The aroma of matcha and banana together will make the wait almost unbearable!

Tips for Customizing the Recipe

• Add Chocolate Chips: Fold in ½ cup of dark or white chocolate chips for an indulgent flavor contrast.
• Make it Vegan: Substitute butter with coconut oil and use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
• Add Texture: Mix in chopped nuts like walnuts, almonds, or pistachios for a crunchy bite.
• Boost the Green: For a stronger matcha flavor, increase matcha powder to 2 tbsp.
• Sweetness Adjustments: Use honey or maple syrup instead of brown sugar for a refined-sugar-free option.
• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend in equal measure.

Nutritional Information (Per Slice)

Nutrient	Amount (Approx.)
Calories	239 kcal
Carbohydrates	32 g
Protein	4 g
Total Fat	11 g
Saturated Fat	6 g
Fiber	2 g
Sugar	18 g
Sodium	120 mg

Serving Suggestions

• Breakfast Boost: Serve a warm slice with a pat of butter or almond butter and a hot cup of matcha latte.
• Dessert Treat: Drizzle with white chocolate or a light cream cheese glaze for a bakery-style finish.
• Afternoon Snack: Pair with green tea or coffee for an energizing pick-me-up.
• Mini Muffins: Use the same batter to make matcha banana muffins — bake for 18–20 minutes instead.

FAQs

1. What does matcha banana bread taste like?

Matcha banana bread has a unique blend of flavors — the natural sweetness of ripe bananas softens the earthy, slightly grassy notes of matcha green tea. The result is a moist, subtly sweet loaf with a delicate tea aroma and a beautiful green hue.

2. Can I use any kind of matcha powder?

For baking, it’s best to use culinary-grade matcha powder. It’s more affordable than ceremonial-grade matcha and designed to hold its flavor when heated. High-quality culinary matcha should still have a bright green color and a smooth texture.

3. Can I make matcha banana bread without eggs?

Yes! You can easily make it egg-free by replacing each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 10 minutes). This vegan substitute keeps the loaf moist and binds the ingredients perfectly.

4. Why did my matcha banana bread turn brown instead of green?

That usually happens when the matcha quality is low or the oven temperature is too high. Matcha is sensitive to heat — baking at a slightly lower temperature (around 340°F or 170°C) and using fresh, vibrant matcha helps preserve that lovely green color.

5. How ripe should the bananas be?

The riper, the better! Choose bananas with brown spots on the peel — they’re softer and naturally sweeter, which gives your bread more moisture and flavor. Overripe bananas are perfect for this recipe.

Conclusion

Matcha banana bread brings together two simple ingredients — ripe bananas and green tea powder — in a way that feels both comforting and refreshing. The sweetness of banana complements the earthy matcha beautifully, resulting in a moist loaf with a gentle caffeine lift and irresistible flavor. Whether you’re baking it for breakfast, a cozy weekend treat, or to impress guests with something a little different, this matcha banana bread recipe proves that healthy and indulgent can live deliciously side by side.