There's no dessert more nostalgic for me than banana bread. Although I love the rich simplicity and zero waste attitude banana bread has, I decided I wanted to combine it with my other love, matcha, to create a beautiful and unique recipe sure to impress. Matcha banana bread is light, fluffy and full of delicate flavours.
If you love green tea, there's no reason you only can enjoy it in a drink. This modern take on a classic favourite is the best way to welcome spring into your kitchen.
This matcha banana bread is basically just a regular banana bread recipe that has the batter divided and then swirled. The base recipe is loosely based off Best Banana Bread Recipe from The Salty Marshmallow.
Healthy Banana Bread Recipe
? Personally, I'm in the camp that when I want a dessert, I'd rather have less of an amazing recipe than have more of a version I don't like as much. With that being said, the easiest swap you can do to make a healthier banana bread is replacing the butter with applesauce.
? Yes, of course! With almost any recipe I recommend that you play with ratios until you reach a final product that you love. All recipes are created with the palate of the chef in mind. One thing to consider is how sugar affects the texture and fluffiness of baked goods. Analytical Answers notes that:
Adding a small amount of sugar will result in a denser texture, such as bread or rolls, and a larger amount of sugar will give a light fluffy texture, such as for cake and other pastries. Sugar also causes cakes and quick breads to rise while baking, because when sugar is mixed with fat, eggs and other liquid ingredients it creates air bubbles, which then expand in the oven causing the batter to rise.
Matcha Banana Bread
? As mentioned above, you can easily replace the butter with an equal amount of applesauce. If you're not concerned about calories but follow a plant based diet, you can also substitute the butter for any neutral oil. As for the eggs, make a flax egg! This flax egg recipe from Minimalist Baker is a great guideline - she suggests each egg can be replaced with 1 tablespoon of ground flax seeds and 2.5 tablespoons of water. Allow this mixture to sit for about 5 minutes to thicken.
How can I make banana bread with unripe bananas? Short answer, you can't. Slightly less short answer is it's easy to fake a ripe banana by baking a banana in the peel for about 15-20 minutes at 300°F. Here is a full guide to ripening bananas from Culinary Hill.
The biggest culprit of a dense banana bread is over mixing. Aim to mash your banana and then mix them together with the wet ingredients and whisking the dry ingredients separately. Mix the wet and dry ingredients as little as possible while still having them combined thoroughly.
Easy Banana Bread Recipe Made With Matcha And Browned Butter — Its Better With Butter
Of course! I really love the subtle flavour that matcha powder adds to banana bread, but you're welcome to use this recipe as a base for a really delicious and fluffy classic banana bread.
The best way to test banana bread is to poke a toothpick into the centre of the loaf. The loaf is cooked when the toothpick comes out clean.
For keeping your loaf is moist as possible, wrap it in seran wrap and store in a ziplock bag on the counter for 3 days or in the fridge for 6 days. If it will last that long 😉
The Best Gluten Free Banana Bread Recipe (vegan)
Yes! I recommend wrapping it in seran wrap and then placing in a ziplock bag with as much air as possible removed. The best way to do this is to pre-cut the loaf so you can either microwave or toast it without having to remove the entire loaf.
The best way to achieve a great marble is by alternating scoops of the different coloured batters side by side and on top of each other. When the batter is all gone, take a chopstick or the end of a knife and draw a squiggle down the loaf in multiple S shapes. After, take the chopstick and make and S shape in the opposite direction. Make sure that you only do this a max of 5 swirls or the loaf will be blended instead of swirled.
If you're looking for a way to use up your banana peels beyond just throwing them out, try to make a banana compost tea found at the bottom of my Egg White Oats recipe.
Chocolate Marble Banana Bread
I love to have any kind of sweet loaf either as a dessert with a bit of butter, or served alongside a caffeinated beverage. In the summer, I love a cold brew coffee, and in the winter I love a hearty dalgona matcha latte (pairs perfectly)!
A delicious take on classic banana bread that is moist, fluffy and incredibly delicious. Updated with a beautiful matcha swirl. Matcha banana bread is sure to impress and satisfy anyone who tries it!
Matcha Powder - for drinking, I always use ceremonial matcha but any food grade matcha will work. Price doesn't always equal quality, but you do want to enjoy the taste.
Vegan Chocolate Chip Matcha Banana Bread Kenko Tea
Calories: 371 kcal | Carbohydrates: 56 g | Protein: 7 g | Fat: 13 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 435 mg | Potassium: 269 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 800 IU | Vitamin C: 5 mg | Calcium: 19 mg | Iron: 3 mgMatcha is the finely ground powder of a specific variety of green tea leaves, and I first fell in love with it many years ago thanks to Costco of all places. They sell these ginormous boxes of matcha blend green tea bags, and after one sip I was hooked. I immediately went to my local gourmet supply store to buy a can of pure matcha powder, and once I found out you could do more with it than make tea, I started experimenting. I’ve been cooking and baking with matcha ever since, and my love for the stuff is stronger than ever.
Matcha has such a unique and wonderful flavor. It’s bright, vegetal, astringent, and sweet all at the same time, and I’ve found it to be the perfect addition to fruity muffins and quick breads. Fortunately bananas are available year-round and the combination of matcha and banana is remarkably delicious, so I’ve paired the two in this wonderfully tender and fragrant banana bread which you can enjoy for breakfast, brunch, dessert, or an anytime snack. Just beware that this bread contains a very small amount of caffeine from the matcha, so if you’re very sensitive I’d suggest enjoying it in the earlier part of the day.
Banana bread is one of those things for which there exist hundreds of “best” recipes, and thousands of variations. There are extracts, spices and mix-ins galore that you can add to a basic recipe, and the possibilities are seemingly endless. I’ve tried many variations over the years but I always come back to the same few flavors, and matcha is one of my all-time favorite ingredients to add. Quick breads are pretty forgiving as far as baked goods go, and there are only a couple of things that can trip you up here. The biggest offender? Insufficiently ripe bananas. That’s the easiest way to ruin a loaf of banana bread. I don’t know about you, but it seems like I never have properly ripened bananas on hand when I get the urge to bake banana bread, and for some reason stores now only seem to sell bananas that are still green. So, what to do? You can buy a bunch or two of bananas, let them ripen until the skins are super spotted and mostly black, then peel them and keep them in a sealed heavy-duty bag in your freezer. (They’re also great to have on hand for smoothies.) My problem with frozen bananas is the space they take up, because my freezer is already busting at the seams with flour nuts and seeds. If you don’t have room to store bananas in your freezer or you simply decided at the last minute to bake banana bread and you didn’t have any ready to go, don’t despair! As long as the bananas are mostly yellow, believe it or not you can bake them to ripe perfection. Don’t peel or slice the bananas, just lay them on a sheet pan whole, and bake at 325F for 20-30 minutes until the skins are black and the bananas are soft and aromatic.
Macadamia Ginger Banana Bread (vegan, Gluten Free)
This trio wasn’t nearly ripe enough for banana bread. Since I had to test the recipe multiple times of course I ran out of ripe ones, so I popped these into the oven for a bit.
Here they are about 20 minutes later. Isn’t that amazing? Now you’ll never have to deny your cravings just because your bananas weren’t ripe. You’re welcome.
If you’re allowing the bananas to ripen naturally you need to let them go for longer than you think. I leave mine
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