Matcha Swirl Banana Bread (Print)

Moist banana loaf swirled with vibrant matcha; earthy tea notes balance ripe banana sweetness for a stunning loaf.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine salt

→ Wet Ingredients

04 - 3 medium ripe bananas, mashed
05 - 2/3 cup granulated sugar
06 - 1/2 cup vegetable oil (or melted unsalted butter)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Matcha Swirl

09 - 1 1/2 tablespoons culinary‑grade matcha powder
10 - 2 tablespoons milk (dairy or non‑dairy)

→ Optional add-ins

11 - 1/2 cup chopped walnuts (optional)
12 - 1/2 cup dark chocolate chips (optional)

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper and set aside.
02 - In a medium bowl whisk together the all-purpose flour, baking soda and salt until evenly blended.
03 - In a large bowl whisk the mashed bananas, granulated sugar, vegetable oil (or melted butter), eggs and vanilla until smooth and homogenous.
04 - Add the dry mixture to the banana mixture and gently fold with a spatula until just combined; avoid overmixing to preserve tenderness.
05 - Spoon approximately 1 cup of the plain batter into a small bowl. Stir in matcha powder and milk until the batter is uniformly green and smooth.
06 - If using walnuts or chocolate chips, gently fold them into the remaining plain batter now, distributing evenly.
07 - Spoon half of the plain banana batter into the prepared pan. Dollop half of the matcha batter over it. Repeat with remaining plain batter and finish with the remaining matcha dollops.
08 - Use a butter knife or skewer to gently swirl the two batters to form a marbled pattern; stop when distinct swirls are visible to avoid blending completely.
09 - Bake 50 to 60 minutes, or until a toothpick inserted in the center emerges clean. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
10 - Let the loaf cool in the pan on a wire rack for 10 minutes, then remove and cool completely on the rack before slicing to ensure clean slices.

# Expert Advice:

01 -
  • You get to stir together vibrant green matcha and gooey bananas—there’s something mesmerizing about the swirl.
  • Even sceptics who claim not to like matcha will be reaching for a second slice once they taste the subtle balance of earthy and sweet.
02 -
  • Overmixing creates tough bread and ruins the swirl—it took me a couple of dense loaves to learn that lesson.
  • Letting the bread cool completely before slicing keeps the swirl crisp and the crumb plush.
03 -
  • Use bananas with almost black skins for unbeatable flavor and texture.
  • Lightly dusting your matcha with a sieve prevents any green lumps in your swirl.
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