Matcha Banana Bread
Matcha Banana Bread is the most popular baking recipe with matcha - juicy, emerald green, with an intense banana scent that perfectly complements the matcha. The ripe bananas provide natural sweetness, while the matcha adds color and a slight umami note. A classic that becomes an event.
Ingredients (1 loaf tin)
- 3-4g MatchaTime Organic Grade Matcha (approx. 3-4 bamboo spoons / chashaku)
- 3 very ripe bananas (with brown spots)
- 200g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 80g butter (soft) or coconut oil
- 150g sugar or raw cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 80ml buttermilk or plant-based milk
- Optional: 80g white chocolate, roughly chopped
Preparation
1. preheat the oven to 175°C (top/bottom heat). Grease a loaf tin and line with baking paper.
2 Mash the bananas in a large bowl with a fork until you have a smooth mixture.
3 Beat the butter and sugar until creamy. Beat in the eggs one at a time and add the vanilla extract.
4 Stir in the mashed bananas and buttermilk.
5. mix the flour, baking powder, bicarbonate of soda, salt and matcha powder (through a fine sieve) in a separate bowl.
6. add the dry ingredients to the wet mixture and mix briefly - do not mix for too long, the dough may be slightly lumpy. Optionally, fold in the white chocolate.
7 Pour into the loaf tin. Bake for 55-60 minutes - test with a skewer: clean = done.
8. Leave to cool in the tin for 15 minutes, then cool completely on a wire rack.
Tips
Bananas: The riper, the sweeter and more intense. Very brown bananas give the best result.
Moist: Add 2 tablespoons of yoghurt to the batter for an even juicier consistency.
Store: At room temperature in cling film for 3-4 days, cut in the freezer for up to 3 months.
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