Matcha & White Chocolate Banana Bread Recipe

Introduction

This Matcha & White Chocolate Banana Bread offers a delightful twist on classic banana bread, combining earthy matcha flavor with sweet white chocolate chunks. It’s moist, flavorful, and perfect for breakfast or an afternoon treat.

Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 2 tsp matcha powder (ceremonial grade for vibrant color)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 medium overripe bananas, mashed (about 1 cup)
• ½ cup (120 ml) vegetable oil or melted butter
• 2 large eggs
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar
• 1 tsp vanilla extract
• ¾ cup (130 g) white chocolate chunks (high-quality baking chocolate)
• Optional: ¼ cup chopped macadamia nuts

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, mash the bananas until smooth. Add the vegetable oil or melted butter, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until fully combined and smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix until just combined to avoid a dense bread.
5. Step 5: Chop the white chocolate into rough, ½-inch chunks. Lightly toss them in 1 teaspoon of flour to prevent sinking. Fold the chocolate chunks and optional macadamia nuts into the batter until evenly distributed.
6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (some melted chocolate on the toothpick is okay).
7. Step 7: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• Use ceremonial grade matcha powder for the best color and flavor intensity.
• Swap macadamia nuts for walnuts or pecans if preferred.
• For a richer taste, replace vegetable oil with melted butter.
• Make sure not to overmix the batter to keep the bread light and tender.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices briefly in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder is usually less fine and less vibrant in flavor, so it’s best to use ceremonial grade matcha powder for this recipe to achieve the intended color and taste.

What if I don’t have white chocolate chunks?

You can chop a white chocolate bar into chunks or substitute with white chocolate chips. If you prefer, semi-sweet chocolate chunks also work well but will change the flavor profile slightly.

Matcha & White Chocolate Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This Matcha & White Chocolate Banana Bread is a delightful twist on the classic banana bread recipe, incorporating vibrant ceremonial grade matcha powder for a unique flavor and color. Moist and tender with sweet chunks of high-quality white chocolate and optional crunchy macadamia nuts, this loaf is perfect for breakfast, snacks, or dessert.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 2 tsp matcha powder (ceremonial grade for vibrant color)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 2 medium overripe bananas, mashed (about 1 cup)
• ½ cup (120 ml) vegetable oil or melted butter
• 2 large eggs
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar
• 1 tsp vanilla extract

Add-ins

• ¾ cup (130 g) white chocolate chunks (high-quality baking chocolate)
• Optional: ¼ cup chopped macadamia nuts

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to make removing the bread easier once baked.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Combine the Wet Ingredients: In a large bowl, mash the overripe bananas until smooth. Add the vegetable oil or melted butter, eggs, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is smooth and fully combined.
4. Bring It Together: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined, taking care not to overmix to keep the bread tender and light.
5. Add the Chocolate: Chop the white chocolate into rough ½-inch chunks. Lightly toss these chunks in a teaspoon of flour to prevent them from sinking to the bottom of the batter during baking. Fold in the white chocolate chunks and the optional chopped macadamia nuts evenly into the batter.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean, although a little melted chocolate on the toothpick is acceptable.
7. Cool and Serve: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve to enjoy.

Notes

• Use ceremonial grade matcha powder for the best color and flavor impact.
• Overripe bananas are key for natural sweetness and moisture.
• Tossing the white chocolate chunks in flour helps prevent them from sinking in the batter.
• You can substitute vegetable oil with melted butter for a richer taste.
• Macadamia nuts add a wonderful crunch but can be omitted if preferred or for nut allergies.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, matcha banana bread, white chocolate banana bread, banana loaf, matcha powder, baking recipe, dessert bread, sweet bread