Matcha Banana Bread
Hola friends, I hope everyone is continuing to stay healthy, safe, indoors and SANE! Still sucks to be stuck, but it’s worth your health and the health of others, including your loved ones. I hope more and more people start to take it seriously, even though we are already talking about the potential for re-opening the US soon…
Anyhow, I have the news on constantly like it’s background music so I need to shift my focus on other things (like baking)! Sooo while indoors, we’re still snacking like crazy, right?. That it not going to change, regardless of COVID19, let’s be honest. I finally had a few bananas brown, and knew it was time the bake up a staple in the baking world ~ banana bread ~. Don’t let those over-ripe bananas go to waste! Especially if you are lucky to be able to get your hands on flour these days…
I’ve been keeping an eye on my three bananas that were browning quickly, and reminded myself to make this before it was too late! These are a unique spin to banana bread. You can certainly make banana bread with this recipe and omit the matcha powder, but it gives a unique essence and slight matcha flavor (if you’re into it!). This is Matcha Banana Bread!
An option in this recipe, is that I added the third banana, sliced in half and topped it on the batter before I put it in the oven. If you don’t like this style, you can certainly chop up the third banana and fold it in the batter for a a chunkier version 🙂
Pro tip: if you decide to bake this with the banana slices on top, I recommend eating this within the week, or freeze (but fresh is better)! You can eat this with breakfast or have it for an afternoon snack – hope you enjoy it as much as I do!
Matcha Banana Bread
Great twist on a snacking quick bread!
- 2 cup all purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp Matcha powder
- 1/2 tsp salt
- 2 eggs
- 3 ripe bananas
- 1/3 cup melted, cooled coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup walnuts (optional )
Preheat oven to 350 F degrees, oil a 8×4 loaf pan and set aside
In a large bowl, mash 2 ripe bananas well. Mix in oil, eggs, vanilla extract in the same bowl.
In a separate medium bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, matcha powder.
Slowly fold in dry ingredients into your wet ingredients: add dry, fold, add dry, fold, about three times. It's super important you do not over mix this batter, otherwise you'll end up with a very dense bread. It's OK if you see streaks of flour.
Option to fold in 1) chopped up the third banana and/or 2) nuts (walnuts) about a half cup. If the third banana is not used in the batter, then slide the banana length wise in half, and place the halves on top of the batter once poured into the loaf pan.
Place loaf pan in the oven for 20 minutes, then turn it half way so it's baking evenly for another 20 minutes. The last 5 minutes place a foil on top of the bread to avoid burning the top of the bread.
Let the bread cool for 10-15 minutes, slice and enjoy it with tea or coffee – serves great for breakfast or an afternoon snack (I'm doing both!)
Love,
Rina
I love finding ways to use overripe bananas and fruit. Thanks!
Of course! I hope you enjoy it 🙂