Matcha Swirl Banana Bread
Bright, grassy matcha meets the natural sweetness of bananas in this delicious twist on classic banana bread. Dedicated to all my fellow matcha lovers. If you love matcha, you will love this!
Who knew matcha and bananas could be such great friends?! Not me, to be honest. A friend put me onto the viral Blank Street Banana Bread Matcha drink which got me VERY INTRIGUED indeed. I haven’t had the drink but people sure went mad over it, spawning many enthusiastic recreations of the drink on social.
But instead of drink, I was in banana bread mood. This Matcha Swirl Banana Bread is tender and soft, and not too sweet, just like my family’s favourite Brown Butter Banana Bread. I tested this recipe until the flavours of banana and matcha were in harmony — one not overpowering the other.
🎥 Watch video for Matcha Swirl Banana Bread
Banana bread is so easy to love. And if you love matcha, you will definitely love this Matcha Swirl Banana Bread! You know what else makes banana bread so lovable? It is cultural acceptable to eat it for breakfast, a fact that gives me great joy :)
If you make this recipe, I’d love for you to rate it or let me know what you think in the comments. Or drop any questions about the recipe down in the comments — I’m always happy to help!
Eat well and be well,
Sonia
What you’ll need:
Ingredients for Matcha Swirl Banana Bread
Ripe bananas - you’ll want to use bananas that have a good amount of brown on the skin and are soft and ripe on the inside. This recipe has less banana than my family’s favourite Brown Butter Banana Bread because we want the banana and matcha flavours to be balanced
Matcha powder - Culinary matcha powder is intended for baking BUT the colour is usually more dull/brown compared to ceremonial matcha. That said, quality varies across all matcha regardless of grade. Look for one that has a nice bright green colour (without additives like colour or sugar). For baking, I choose a quality, mid-priced ceremonial matcha powder around CDN$30 for 30g. We use 4 teaspoons or 7g in this recipe so it’s important to choose wisely i.e. quality but not the premium / most expensive!
Sour cream - contributes to the moist and tender crumb; bring to room temperature or take out of the fridge before you start so it’s not fridge-cold
Unsalted butter - we cook this into brown butter. On one test of this recipe I used melted (not brown) butter and I definitely missed the richness and depth of flavour so back it went :)
Granulated sugar - sweetens in a neutral way so banana and matcha flavours can shine without the molasses-y notes from brown sugar
All purpose flour
Baking soda and baking powder - leavening agents for a nice (not dense) crumb
Vanilla extract
Eggs - bring to room temperature or take out of the fridge before you start so it’s not fridge-cold
Kosher salt - every sweet recipe should have salt to enhance and balance the flavours
Course sugar topping - this adds the best crunchy textural contrast against the tender loaf. Don’t skip it! I am generous with the amount I sprinkle on but it doesn’t make the banana bread too sweet because the batter itself is intentionally moderately sweet with only 1/2 cup of sugar
Steps at a glance:
How to make Matcha Swirl Banana Bread (scroll down to recipe card for the full recipe)
Melt and cook butter until it turns from light yellow to dark amber with flecks of toasted milk solids at the bottom. Transfer immediately into mixing bowl to cool
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Once brown butter is cooled, add the sugar to the bowl.
Whisk vigorously for 1 minute until light and fluffy, to aerate the mixture.
Add mashed bananas and whisk well until only small lumps remain.
Add eggs, sour cream and vanilla extract. Whisk until incorporated (if it looks a bit curdled, the ingredients were too cold but it will be fine!)
Add dry ingredients. Switch to a spatula to mix just combined. Don’t over mix - some flour streaks are ok
Scoop out about 1/3 of the batter and sift matcha powder directly into it. Mix to combine.
Using a spring-loaded cookie scoop, add alternating scoops of yellow and green batters to create a checkerboard pattern (aim to divide the batter into 2 layers)
For each layer, run a butter knife side to side in tight S-shapes from one end to the other to create swirly patterns. I also run it lengthwise in one long “S”. Resist over doing it or the two colours will end up blending together.
Gently smooth out the top and sprinkle with coarse sugar.
Optional for a defined center crack: run the spatula (or knife) down the center. For a more defined crack, pipe a line of softened butter over the crack.
Bake at 350f (180c) for 55-60 minutes, or when a wooden skewer inserted in the center emerges clean. An instant thermometer should read approximately 180f (80c).
Cool and cut into 9-10 thick slices
Tips & FAQs
Which type of matcha powder should I use?
Culinary grade matcha powder is intended for baking but the colour is typically dull and even brownish compared to ceremonial grade matcha powder. The brighter green the powder is, the better the quality and the greener the baked result will be. For baking, I use a mid-range ceremonial grade matcha powder because top shelf matcha powder can get pretty expensive! Note - even with high quality ceremonial matcha, the vibrant green colour will dull from baking and oxidation. See image below for comparison - Top: culinary matcha (gifted). Middle: Medium quality matcha (gifted). Bottom: Great quality matcha (but not premium)(CDN$30/30g).
Why Brown Butter?
My answer is always: why not?! Kidding aside, browning butter intensifies its flavour, adding fragrant nuttiness to anything calling for butter. In my first test of this recipe, I used melted butter (not brown) because I didn’t want the brown butter to interfere with the matcha flavour but I missed the depth of flavour so back it went. p.s. the matcha flavour still comes through!
Can I use melted (not brown) butter?
Sure! Technically there is moisture loss during the cooking process for brown butter. That difference should generally be accounted for whenever swapping melted butter for brown butter, and vice versa. This recipe calls for 1/2 cup (8 tbsp or 114g) butter which ends up being about 1-2 tbsp less after browning. So, technically you’d use 1/2 cup less 1 or 2 tablespoons if using melted butter. (But can I confess something? I’ve made this recipe with both browned butter and melted butter without adjusting the difference and it comes out just fine, probably because the difference of 1 or 2 tablespoon isn’t material to this recipe in particular. But consider yourself empowered to make your own decision.) Room temperature butter can’t be hand mixed easily with the ingredients the way this recipe is written as a stir-together affair so you need to liquify the butter by browning (or melting).
How to speed up ripening process for bananas:
Option 1 Countertop - Place unpeeled bananas in a brown paper bag to trap the ethylene gas naturally released by bananas that contribute to ripening. Placing an apple or avocado inside the bag as well speeds up the process further. Place bag in a warm, sunny location.
Option 2 Oven - Place unpeeled bananas on baking sheet and bake in a 300f (150c) oven for 15 to 30 minutes, depending on how unripe bananas are. The peel will turn dark brown.
Can I freeze overripe bananas?
Absolutely. I always freeze overripe bananas. I prefer to peel them (versus unpeeled) for freezing because it’s easier to use later. Place in freezer bag with air pushed out for up to 3 months.
How do I use frozen bananas in this recipe?
To use, defrost overnight in the fridge or at room temperature for 1-2 hours. Place the bag on a shallow plate in case bag leaks the defrosting liquid.
Why is my banana bread gummy or dense - troubleshooting:
Over-mixing the batter - this creates gluten development which is the opposite of a tender and soft crumb you want in a banana bread
Baking soda or baking powder has expired or has diminished effectiveness — these leavening agents lose effectiveness over time and eventually expire. I have had a bad bake because I didn’t realize my baking soda expired. If in doubt, look up the simple tests to check freshness of baking soda or baking powder before using them in a recipe
Cooling the bread improperly or cutting the loaf before it is fully cooled can trap moisture moisture. Make sure to cool the loaf on a wire rack and cool before slicing
Storage:
Cool banana bread fully before storing. If I know we’ll finish it in 1-2 days, I put it right back in the loaf pan and slide it into a large ziptop bag (or wrap with plastic wrap). If storing slightly longer period 3-4 days, place in an airtight container or wrapping it well in plastic wrap for storage at room temperature. If storing for longer that 4 days, individually wrap slices and tuck them into a freezer bag and freeze for 2-3 weeks.
Reheat:
Toaster / Countertop Oven (our favourite method): I love putting a thick slice in my toaster oven for 3-5 minutes to get it warm with slightly crisp edges.
Conventional Oven: Use a higher temperature like 425f to achieve a similar result
Microwave Oven: Drape a slightly damp paper towel on top of a slice and microwave on high for 20-30 seconds.
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Recipe Notes for Matcha Swirl Banana Bread
Culinary grade matcha powder is intended for baking but the colour is typically dull and even brownish compared to ceremonial grade matcha powder. The brighter green the powder is, the better the quality and the more vibrant the baked result will be. For baking, I use a mid-range ceremonial grade matcha powder because good matcha powder is expensive!
Storage: Cool banana bread fully before storing. If I know we’ll finish it in 1-2 days, I put it right back in the loaf pan and slide it into a large ziptop bag (or wrap with plastic wrap). If storing slightly longer period 3-4 days, place in an airtight container or wrapping it well in plastic wrap for storage at room temperature. If storing for longer that 4 days, individually wrap slices and tuck them into a freezer bag and freeze for 2-3 weeks.
Reheat options:
Toaster / Countertop Oven: I love putting a thick slice in my toaster oven for 4-5 minutes to get it warm with slightly crisp edges
Conventional Oven: Use a higher temperature like 425f to achieve a similar result
Microwave: Drape slightly damp paper towel on top and microwave on high for 15 seconds
Matcha Swirl Banana Bread
Matcha Swirl Banana Bread
Bright, grassy matcha meets the natural sweetness of bananas in this delicious twist on classic banana bread. Dedicated to all my fellow matcha lovers. If you love matcha, you will love this!
Ingredients
Instructions
- Heat oven to 350F (180C). Lightly grease and line 9” x 5” loaf pan with parchment paper, with 2" overhang on the long edges.
- Brown the butter: Place butter in small pot over medium heat. Cook until foaming and sizzling subside, smells nutty, and there are brown bits at the bottom of the pot when you swirl and tilt the pot. Swirl the pot occasionally and keep a close eye on it to prevent burning. This step takes about 5-8 minutes total. Immediately transfer to large mixing bowl to cool slightly.
- In a separate bowl, whisk dry ingredients flour, baking soda, baking powder and salt. Set aside.
- Add sugar to the cooled brown butter. Whisk vigorously for 1 minute to aerate and help sugar dissolve. Whisk in mashed bananas, sour cream, eggs and vanilla to combine.
- Add dry mixture to wet mixture, mixing with a spatula until just incorporated and no hidden pockets of flour mixture remain especially at the bottom of the bowl. Avoid over-mixing. Some flour steaks are okay. Transfer about one-third of the batter back into the smaller mixing bowl.
- Holding a small fine-mesh sieve over the smaller portion of batter, add matcha powder through the sieve to remove lumps. Fold matcha powder into batter until fully combined. Again, avoid over-mixing.
- Add alternating scoops of yellow and green batters to create a checkerboard pattern in the prepared loaf pan. Aim to divide batter into 2 layers, alternating colours from one layer to the other as well. For each layer, run a butter knife side to side in tight S-shapes from one end to the other to create swirly patterns. I also run it lengthwise in one long “S”. Resist over doing it or the two colours will end up blending together. Lightly even out the top.
- To create a nice center crack as the loaf bakes, run the butter knife lengthwise down the center, about halfway deep, leaving ½” at either end untouched. Optional for a deeper crack: place a tablespoon of softened butter in a small ziptop bag, snip a tiny corner and pipe a line of butter over the slit. Sprinkle the top generously with coarse sugar.
- Bake at 350f for 55-60 minutes or when a wooden skewer inserted in the center emerges clean or an instant read thermometer reads 180F (82C) in the middle of the loaf. Cool pan on wire rack for 15 minutes, then pull loaf out to fully cool on the wire rack so moisture doesn’t build up making it soggy. To serve, cut into 9-10 thick slices.
Notes
- Culinary grade matcha powder is intended for baking but the colour is typically dull and even brownish compared to ceremonial grade matcha powder. The brighter green the powder is, the better the quality and the more vibrant the baked result will be. For baking, I use a mid-range ceremonial grade matcha powder because good matcha powder is expensive!
- Storage: Cool banana bread fully before storing. If I know we’ll finish it in 1-2 days, I put it right back in the loaf pan and slide it into a large ziptop bag (or wrap with plastic wrap). If storing slightly longer period 3-4 days, place in an airtight container or wrapping it well in plastic wrap for storage at room temperature. If storing for longer that 4 days, individually wrap slices and tuck them into a freezer bag and freeze for 2-3 weeks.
- Reheat options:
- Toaster / Countertop Oven: I love putting a thick slice in my toaster oven for 4-5 minutes to get it warm with slightly crisp edges.
- Conventional Oven: Use a higher temperature like 425f to achieve a similar result
- Microwave Oven: Drape a slightly damp paper towel on top of a slice and microwave on high for 25-30 seconds.
Nutrition Facts
Calories
307Fat
14 gSat. Fat
8 gCarbs
41 gFiber
2 gNet carbs
39 gSugar
15 gProtein
6 gSodium
326 mgCholesterol
76 mgDisclaimer: nutritional information is auto-generated and should be used as an approximation.
Did you make this recipe? Leave a comment below to let me know or tag me on Instagram @saltnpepperhere so I can see. Or drop a note if you have any questions. I’m happy to help!
Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
homemade food to nourish and indulge …
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