Matcha Green Tea Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Snack, Brunch, Dessert
Yield: One 9x5 loaf
Ingredients
  • 173 g (1 ¼ cup) Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour¹
  • 50 g (½ cup) Bob’s Red Mill superfine almond flour
  • 15 g (2 Tbsp) culinary grade matcha powder²
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • 2 large eggs, room temperature
  • 80 ml (⅓ cup) honey
  • 26 g (2 Tbsp) dark brown sugar
  • 75 g (scant ⅓ cup) coconut oil, melted
  • 120 ml (½ cup) canned coconut milk, room temperature
  • 5 ml (1 tsp) apple cider vinegar
  • 5 ml (1 tsp) pure vanilla extract
  • 227 g³ (1 cup) mashed very ripe banana
  • 1 whole banana (ripe but not mushy), peeled and halved lengthwise
Procedure
  1. Preheat oven to 350°F and generously grease a large 9x5 loaf pan.
  2. Combine dry ingredients: In a medium bowl whisk together flour mix, almond flour, matcha powder, baking powder, baking soda and salt. Set aside.
  3. Combine wet ingredients: In a large bowl whisk together eggs, honey and brown sugar vigorously until smooth and relatively uniform.
  4. Stir in melted coconut oil, coconut milk, vinegar and vanilla, then add mashed banana and whisk until smooth. It’s okay if there are bits of un-mashed banana - I happen to like that in my banana bread
  5. Mix everything together: Sift dry ingredients into wet mixture and whisk or stir vigorously until everything is incorporated and no visible dry flour remains. Unless you pureed your bananas your batter will probably have some small lumps.
  6. Scrape the batter into the prepared pan and smooth out the surface a bit, then tap the pan firmly on the counter once or twice to knock out any large air pockets. Lay the sliced banana halves cut side up over the batter and press down very lightly to adhere.
  7. Bake: Place the pan on the middle or lower-middle rack of the oven, reduce the oven temperature to 325°F, and bake for 50–60 minutes, until the banana bread is nicely browned and cracked on top and a toothpick inserted in the center comes out clean or with only a few crumbs clinging to it. I usually rotate the pan about 25 minutes into the baking time and do my first check for doneness after 50 minutes.
  8. Cool the loaf in the pan on a wire rack for 5 minutes before turning it out to cool completely. It will take at least an hour to cool, and I highly recommended waiting at least that long before slicing or the center may still be slightly tacky.
  9. Serve or store: Once the bread is completely cool, if you're not serving it immediately wrap it tightly and store at room temperature for several days. You can also freeze it for 1-2 months, just be sure to slice before freezing.
Notes
¹I specifically tested this recipe multiple times with Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, but if you have another one on hand that you’d rather use it should be a straight swap by weight (I can’t vouch for the volume measurement because gluten-free flours vary greatly in weight). One cup of gluten-free AP flour should weigh around 140 grams, so proceed accordingly based on the gram weights indicated on the package of whichever blend you use. Also make sure your flour contains xanthan or guar gum - if it doesn’t you’ll need to add a mounded quarter-teaspoon to the dry ingredients.

If you'd prefer to make a grain-free version of this banana bread, replace the 1-to-1 GF flour with 140 grams (1 cup) cassava flour and 34 grams (¼ cup) coconut flour, increase the coconut milk to 180ml (¾ cup), and bake for the full 60 minutes.

²Ceremonial matcha is super expensive and unnecessary for baking. You can get good culinary-grade matcha online for about $7/ounce, as opposed to the wallet-busting $30-$35/ounce ceremonial grade.

³Weigh the bananas after peeling. If you don’t have access to a scale to weigh them, I’ve found that three 8 or 9-inch bananas will typically yield the amount you want for this.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/matcha-green-tea-banana-bread/