Matcha Chocolate Chip Banana Bread

Love banana bread?  And who doesnt, being one of those quintessential childhood treats, nostalgia inducing and super yummy, even for some who dont generally like bananas.  I have found still, they just might make an exception for banana bread.  This version is laced through with Matcha green tea, which is awesome for your health, boosting all sorts of benefits.  The best news about this banana bread though?  Its gluten free, lactose free, and low in sugar.  So you can enjoy, and without the guilt.

For those worried that the green tea taste might be on the strong side, dont worry, you can barely taste it.  And to name a handful of the supposed benefits of Matcha: its high in antioxidants, is said to enhance a sense of calm, boosts memory and concentration, increases energy levels and endurance, detoxifies the body, and burns calories.  This is one good-for-you green tea. 😉


Here’s how to make this easy and delicious sweet snack:

1.5 cup of gluten free flour

1 cup of unrefined almond flour

1.5 teaspoon of baking powder

1.5 teaspoon of baking soda

5 overripe bananas, mashed with a fork

1 cup of brown sugar

4 eggs, lightly beaten with a fork

1/2 stick of butter, melted

1/2 cup of olive oil

1 tablespoon of vanilla extract

2 tablespoons of Matcha

A handful of chocolate chips if you like (I like the brand Enjoy Life, which are vegan)

IMG_3555 (2)

  1. Preheat oven to 350 degrees F.  Lightly grease a loaf pan.
  2. Mix both flours, the baking powder, and the baking soda together in a medium size bowl.  Set aside.
  3. In a separate bowl, mash the bananas.  Then add in the brown sugar, beaten eggs, melted butter, olive oil, and vanilla extract.  Mix until batter is liquidy and mushy.
  4. Stir the wet ingredients into the dry ingredients (the flours, baking soda, and baking powder mixture).  Stir gently until well combined.
  5. Mix in the chocolate chips if you wish to use them.
  6. Now, split the batter in half, divide the banana bread batter into two different bowls.
  7. Add the two tablespoons of matcha powder into one of the bowls of batter.  Stir well, until the batter is shaded green.
  8. Pour the batter without matcha onto the bottom of the greased loaf pan.  Then layer the Matcha tinted batter on top.  Then, using a knife, swirl the batter to create a pretty pattern of Matcha swirls within.
  9. Bake for about 50-60 minutes, until golden brown on top and a knife inserted into the center comes out clean.

Enjoy!  This bread will stay fresh for up to 3-4 days following.  It tastes great both warm or at room temperature.  I recommend storing leftover bread in aluminum foil, at room temperature.

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