This matcha banana bread is soft, moist, and full of cozy banana flavor with a hint of earthy green tea.
It’s the perfect way to use up ripe bananas, plus the matcha adds a fun twist (and a little boost of antioxidants!).
My family loves this for breakfast or an afternoon snack, especially with a little butter or honey drizzled on top.
Let’s get baking!
What You’ll Need
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon matcha powder
- ½ cup Greek yogurt
- ½ cup chopped walnuts (optional)
Pro Tips
✔️ Use extra ripe bananas – The spottier, the better! They add more sweetness and moisture.
✔️ Sift the matcha – This keeps it from clumping in the batter.
✔️ Don’t overmix – Stir until just combined for a tender loaf.
✔️ Customize it – Swap walnuts for chocolate chips or dried fruit.
✔️ Let it cool – Banana bread sets as it cools, so be patient!
Tools You’ll Need
- Mixing bowls
- Fork (for mashing bananas)
- Whisk
- Spatula
- Measuring cups & spoons
- 9×5-inch loaf pan
- Parchment paper
- Wire rack (for cooling)
Substitutions & Variations
🌱 Dairy-free? Swap butter for coconut oil and Greek yogurt for dairy-free yogurt.
🍫 Chocolate lover? Add ½ cup chocolate chips instead of walnuts.
🍯 No honey? Use maple syrup instead.
🥣 Gluten-free? Use a 1:1 gluten-free flour blend.
Make-Ahead Tips
- You can mash the bananas a day ahead and store them in the fridge.
- Bake the bread, let it cool completely, and freeze it for up to 3 months!
How to Make Matcha Banana Bread
1. Mash the Bananas
Peel the bananas and mash them in a mixing bowl until smooth with a few lumps.
2. Mix the Wet Ingredients
Add the eggs, melted butter, brown sugar, honey, and vanilla to the mashed bananas. Whisk until smooth.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder.
4. Combine Wet & Dry Ingredients
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Then, fold in the Greek yogurt and walnuts.
5. Pour into the Pan
Line a loaf pan with parchment paper and pour in the batter, spreading it evenly.
6. Bake the Bread
Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick comes out clean.
7. Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Leftovers & Storage
- Store at room temp for 2 days, wrapped in foil or plastic wrap.
- Keep in the fridge for up to a week in an airtight container.
- Freeze slices for up to 3 months – just thaw and enjoy!
Enjoy Your Homemade Matcha Banana Bread!
This loaf is a family favorite, and I know you’re going to love it! Try it warm with a little butter or honey and let me know how it turns out. Drop a comment if you have any questions or fun variations to share! 💚🍌
