Matcha & White Chocolate Banana Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
