If you have a couple of over-ripe bananas, this flavorful gluten free matcha green tea banana bread is a delicious way to start your morning.
Good morning everyone…this morning I decided to add a little matcha kick to my banana bread. I don’t know about you, but any extra caffeine I can get in the morning is a good thing!
This easy matcha banana bread recipe will satisfy your sweet tooth at breakfast time :-).
Culinary or Ceremonial Matcha Green Tea?
I have been adding matcha green tea powder to various treats I bake over the past year, and I can’t believe it has taken me so long to add it to banana bread. Banana bread by itself is pretty incredible, but adding matcha powder adds a level of flavor that you will need to try.
If you have wondered how to use matcha in your baking and cooking, it is important to know that matcha comes in many grades of quality.
You can find ceremonial varieties of matcha, and even culinary grade matcha. Ceremonial green tea means it is high quality and is appropriate for the tea ceremony.
Culinary grade matcha is a little less defined as it is a newer term. I have found it is ground very fine and I highly recommend using a culinary grade matcha powder because it ensures your baking is not grainy!
I was lucky enough to get a few big bags of Starbucks Tazo matcha green tea powder. You can also find matcha green tea powder via Amazon.
(*Note, not all matcha green tea powders are gluten free. Check ingredients!! Trader Joe’s matcha powder is NOT gluten free! The Starbucks matcha green tea powder I use has a little sugar. If you are using pure matcha without a sweetener added, add 2 tablespoons of sugar to your recipe. You may also want to use less matcha powder if you are using straight culinary matcha!)
Give this gluten free matcha green tea banana bread recipe a try and let me know what you think.
How to Ripen Bananas
If your bananas are not quite ripe enough you can try these handy tricks:
- Place your unripened bananas on a cookie sheet and bake on 300 degrees for 15-20 minutes.
- If you have a little time, place them in a paper bag for 24 hours.
Over-ripe bananas give this gluten free banana bread its sweetness. It’s the moist banana bread that wakes you up :-). Grab some over-ripe bananas and get ready to make this delicious banana bread recipe.
If you double the recipe, you can freeze one of the gluten free banana bread loaves for another day.
Here is a quick video to show you how to make this gluten free banana bread.
I may even sneak Mr. Fearless Dining an extra slice to help him wake up too.
Matcha Green Tea Song
One of my readers, Elizabeth A, made this adorable Seussical poem to go with this bread:
I do not like green banana 
🍌bread,
I do not like it,
That’s what I said.
I do like it as my toast,
I do not like it, so do not boast!
I will not like it,
Without the wheat
Green banana bread 
🍞
I just won’t eat!
Ok- if you will let me be,
I’ll try your bread
And you will see…
I like it, I like green banana bread!
I love it, yes, that’s what I said!
And I will eat it on the street,
and I will eat it as a treat!
Thank you for the recipe…
It’s looked so strange,
But now I see,
I must try new things I say!
I must new things each day!
For every day, many foods are new,
And revealed yummy, so …
Thank you!!!
💚🍌🍞
All joking aside, the green tea and banana flavors really combine to create something special here. Add optional walnuts or pecans for an extra bit of protein.
(*Note, the matcha blend I use is not straight matcha, if you plan to use straight unsweetened matcha powder, you may want to start with 2 tablespoons!)
If you really love matcha green tea, here are a few more delicious baked snacks and desserts I have made with matcha green tea:
Gluten Free Matcha Green Tea Coconut Cookie Bars (One of Mr. Fearless Dining’s very favorites.)
And an oldie but goodie, Matcha Green Tea Mochi.
Tools You Need to Make This Recipe:
- Loaf pan. I like this one because it is non-stick and works.
- Mixing bowls. These are the best and you will want that rubber bottom when you are mashing up those bananas.
- Whisks. I use these to blend my flours and wet ingredients (separately.) It sounds silly, but it is the little things that make it easier that I love.
How To Make Matcha Green Tea Banana Bread
Gluten Free Matcha Green Tea Banana Bread
Ingredients
- 2 very ripe bananas
- 1 1/4 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 3/4 cup almond flour
- 2 large eggs
- 3/4 cup almond milk
- 1 teaspoon vanilla
- 3 tablespoons matcha powder, (*if your matcha isn't sweetened add 3 TBSP of sugar to the recipe.)
- 1/2 cup melted coconut oil
- 3/4 cup sugar, (you can use brown sugar but it will make the color of the bread turn out more muddy colored.)
- dash salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees.
- Spray coconut oil into a bread loaf pan.
- In a mixer, add all wet ingredients.
- (I just dropped the bananas in whole because they were so soft and ripe.)
- Turn on mixer to slow.
- Slowly add in dry ingredients a little at a time.
- When the dry ingredients are mixed, increase the speed to medium for 1 minute.
- Pour the batter into the loaf pan and bake 25-30 minutes until done.
Nutrition Information:
Yield: 10 Serving Size: gAmount Per Serving:Calories: 311 Saturated Fat: 10g Cholesterol: 32mg Sodium: 52mg Carbohydrates: 37g Fiber: 3g Sugar: 22g Protein: 7g
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
More Delicious Gluten Free Breakfast Ideas to Try:
-
- Gluten Free Focaccia Bread
-
- Tropical Papaya Smoothie
-
- Paleo Breakfast Muffins
-
- Gluten Free Frosted Maple Bacon Scones
-
- Gluten Free Buckwheat Pancakes
Alice Zhang
February 1, 2019 at 9:40 amWow! 3 tbsp of matcha strikes me as a lot. Does the flavor of the matcha actually come through, or is it mostly for coloring/appearance? Is there a NON gluten-free variety of this?
Sandi Gaertner
February 1, 2019 at 10:41 amHi Alice, the flavor of matcha does come through nicely. If you note in my recipe, I use a Tazo blend so if using straight matcha, you may want to try 2 tablespoons.
Heidy
July 31, 2018 at 7:38 pmWhat an awesome take on Banana bread! Sounds awesome.
Sandi Gaertner
August 1, 2018 at 8:43 amThank you so much Heidy…I love the extra kick from the matcha 🙂
Jessica Formicola
July 31, 2018 at 1:38 pmI have been obsessed with matcha lately, and this bread looks amazing!
Sandi Gaertner
August 1, 2018 at 8:44 amOooh, I would love to know what you are making with matcha Jessica 😉
Beth
July 31, 2018 at 1:37 pmWow! Thisi s such a fun idea! I was thinking it would be perfect for Halloween (thinking of the Incredible Hulk) but I totally love the Suessical poem! I had to go back and read it again! Darling!
Sandi Gaertner
August 1, 2018 at 8:44 amLOL I like how you think Beth 🙂
Traci
July 31, 2018 at 1:10 pmThat’s the most adorable poetic adaptation evrrrr! This must be an amazing recipe…and I’m sure it is! So pretty too! I need to play with matcha sometime. Just pinned this recipe. Thanks Sandi! 🙂
Sandi Gaertner
August 1, 2018 at 8:44 amI couldn’t believe a reader went through the trouble to write a poem for me. It made my week!
Pam Greer
July 31, 2018 at 12:51 pmI love cooking with matcha! I had no idea about the different grades though, thanks for the info! Loved the poem!
Sandi Gaertner
August 1, 2018 at 8:45 amI am so glad to help Pam 🙂
Lavender
January 18, 2018 at 4:51 pmhi there! i found this recipe while searching for a good matcha recipe and i’m going to make it for sure! one question: do you mind if i use this recipe in a youtube video demonstration with a few adaptations? i promise i’ll credit you in the description. if you’re not okay with that, though, it’s fine. i’ll still be enjoying it on my own 🙂
Sandi Gaertner
January 20, 2018 at 2:34 pmHi Lavendar, Thank you so much for your kind words. I do not allow reuse of my recipes in this way. I do appreciate your asking, but I can’t give my permission. Sandi
Beth
July 17, 2017 at 11:33 amDo you know if there’s a way to do it without the eggs for a vegan variety?
Beth
Sandi Gaertner
July 17, 2017 at 11:14 pmHi Beth, thanks for writing. I haven’t tried it with this recipe, but I am wondering if a chia egg would work. If you try it, please come back and leave a comment on how it worked so we can help others. Take care, Sandi
Kasia
May 26, 2017 at 10:21 amHi Sandi,
Great recipe! I love everything ‘green tea’ so couldn’t resist making this banana bread, especially because most of the ingredients I had in my kitchen already. I made a few tweaks, though, and used wholemeal flour instead of gluten free one and also cut down on sugar and oil a little bit. Turned out delicious, exactly how I like it – soft and not to sweet. I’ve recently started my own blog, will definitely share it there if you don’t mind 🙂
Thanks
Kasia
Sandi Gaertner
May 26, 2017 at 11:03 amHi Kasia, I am so glad you liked it. I had a feeling it would work well as a non-gluten free bread too. Congratulations on starting a blog :-). As for sharing the recipe, can you please be more specific about how you want to do this? I typically do not allow my whole recipe to be posted. If you want to post the ingredients with a link back to my blog for directions, that is okay. Are you posting your own photos? Thank you, Sandi
Kasia
May 27, 2017 at 1:41 amHi Sandi, thank you for your reply. My idea for sharing the recipe was to say exactly how I made it, my quantities of wholemeal flour, less sugar etc. and of course at the end add a note that this recipe was inspired by yours. I’ve got my own photos, of course, and I can add a link to your original post.
Let me know your thoughts 🙂
Thanks
Kasia
Sandi Gaertner
May 27, 2017 at 8:59 amHi Kasia, I would be fine with that as long as you link to my blog before the recipe. An example is all of your text, this recipe was inspired from this Gluten Free Matcha Green Tea Banana Bread (make that title my recipe link) by Fearless Dining. Then add your recipe card. I have been working on SEO and having it before the recipe card is something that will help us both in search. Thank you so much, I can’t wait to see your photos and story behind this bread :-).
Lane & Holly @ With Two Spoons
May 18, 2017 at 10:02 amThis is so intriguing-the only matcha I’ve had was Matcha Kit Kats brought from Japan (just can’t recommend these) but I’m super interested in trying it again!
Sandi Gaertner
May 18, 2017 at 2:18 pmI hope you like these Lane 🙂
Liz
May 8, 2017 at 3:20 pmHow can you tell if the matcha powder is gf or not? I bought the Trader Joe’s Matcha Green Tea single serve packets and the ingredients just says “matcha green tea powder”. Wouldn’t this be gf since matcha green tea is naturally gluten free?
Sandi Gaertner
May 8, 2017 at 3:43 pmHi Liz, you will need to really read the ingredients on the Trader Joe’s packets. Their matcha canister product has wheat listed on the ingredients label. I haven’t seen the single serve matcha packets at our Trader Joe’s, so I am not sure which product you are looking at. If it doesn’t say wheat like their other matcha product, you are probably fine.
Agness of Run Agness Run
May 6, 2017 at 8:00 amThis is the first time I am seeing this recipe and it seems so appetizing! Thanks for the excellent idea, Sandi!
Sandi Gaertner
May 6, 2017 at 10:32 pmYou are so welcome Agness :-).
allie
April 27, 2017 at 6:55 pmHi Sandi – gorgeous loaf and a great twist on traditional banana bread. So moist and tender!
Sandi Gaertner
April 27, 2017 at 9:11 pmThank you so much Allie 🙂
Madyson
March 24, 2017 at 2:08 amIf I were to use all purpose flour, would the measurements be the same? Love this idea!
Sandi Gaertner
March 24, 2017 at 11:14 amHi Madyson, I haven’t cooked or baked with wheat flour in over 10 years. I am so sorry. My best advice would be to look up a banana bread recipe and try adding matcha.
Nadia
March 23, 2017 at 8:49 amHi. Is there any way I can add yeast in this recipe and not ruin the taste? I need it for my school project. Thanks.
Sandi Gaertner
March 23, 2017 at 9:16 amHi Nadia, honestly, I am not sure. I have never added yeast to this recipe. Is this for a science experiment? The bread is very fluffy and light without yeast. If you decide to give it a try, let us know how it turns out.
Alex B
March 18, 2017 at 7:41 amI made the bread last week and fell in love. Im dying to make mini muffins this time. Any suggestions? Different temp/baking time? Thank you!
Sandi Gaertner
March 19, 2017 at 1:13 pmHi Alex, I am so glad you liked this recipe. For muffins, you wouldn’t need to change the temperature. I would bake 20 minutes and then check on them to see if they are done.
Sabrina
February 18, 2017 at 2:03 amThis is perfect timing! I just got a very large amount of bananas and was looking for a recipe to use them with!
Sandi Gaertner
February 20, 2017 at 3:34 pmI hope you like it Sabrina 🙂
Cathy Trochelman
February 17, 2017 at 12:21 pmI’ve never tried matcha but I’d love to try this recipe!
Michelle Goth
February 16, 2017 at 6:13 pmI’ve never tried matcha yet. I had a ton of people say it was gross which is what scared me away. Mostly when that matcha challenge was going on. It looks so cool! I suppose with a recipe like this, I have a reason to try it now. 😉
Sandi Gaertner
February 17, 2017 at 11:35 amI have never heard of a matcha challenge. What is it?
Dorothy at Shockingly Delicious
February 16, 2017 at 3:50 pmI love this twist on traditional banana bread! Love the flavor of green tea!
Sandi Gaertner
February 16, 2017 at 5:39 pmThank you so much Dorothy 🙂
Michelle | A Latte Food
February 16, 2017 at 1:49 pmI am a huge fan of banana bread! Adding matcha to it is such a great idea! I cannot wait to try this!
Sandi Gaertner
February 16, 2017 at 5:39 pmI hope you like it Michelle 🙂
Melanie | Melanie Makes
February 16, 2017 at 1:35 pmLove the addition of matcha to this banana bread!
Erren
February 16, 2017 at 8:53 amI love this unique idea and the flavors! So yummy!
Sandi Gaertner
February 16, 2017 at 9:31 amThank you Erren :-).
jennifer irizarry
October 3, 2016 at 1:23 pmHello, I love this recipe! Trying it tonight. I wanted to see if you thought I could make it into muffins instead of a loaf?
Sandi Gaertner
October 3, 2016 at 9:26 pmHi Jennifer, you can definitely make these as muffins. Please write back and let us all know how they turned out 🙂
joanne
May 29, 2016 at 4:10 amHi, I love to drink matcha and am always looking for healthy recipes with matcha in it. If I’m using unsweetened matcha, are you saying to add an additional 3 Tbsp sugar to the 3/4 cup sugar that’s called for in the recipe? I’m going to try it with coconut sugar. Also did you use culinary matcha in this recipe? Thanks!
Sandi Gaertner
May 29, 2016 at 8:06 pmHi Joanne, If you are using straight matcha powder, I would go conservatively. I used Tazo, which has sugar in it as well. If you read down in the comments, you will see a lot of readers adjustments. I haven’t tried it with coconut sugar. If I remember correctly, coconut sugar dissolves differently. I am not sure how it will turn out since I haven’t tried this. Can you please comment back and let us all know how the coconut sugar works? Thank you so much!
Hanna
April 13, 2016 at 12:14 amOh my god , I’ve never taste banana bread this good. I made this recipe yesterday for after dinner dessert, turn out so well, I ate 3/4 of it, can’t stop eating it. My hubby loves it too?? Tq so much for this wonderful recipe , will make again tonight to share with friends for afternoon coffee tomorrow.. The texture of almond and green tea flavour, it’s just so good. So simple to make, no hassle at all. ???
Sandi Gaertner
April 13, 2016 at 3:36 pmWow Hanna, you made me smile. Thank you so much for writing to tell me how much you enjoyed this. My family loves this one too. Have a great day and thank you again.
Len_vit
April 9, 2016 at 9:49 amCan I use tapioca flour instead of gluten free flour blend?
Sandi Gaertner
April 9, 2016 at 9:55 amHi Len, tapioca flour by itself will not work. Typically when baking gluten free, you need a combination of flours to get them to work. Thank you so much for asking…substituting in gluten free baking can be challenging. If you try a different gluten free flour blend, make sure it has xanthan gum in the ingredients. If it doesn’t, you will want to add 1 teaspoon to hold the bread together.
Patricia
February 7, 2016 at 7:31 pmI’m not a fan of bananas.. Is there anything you would recommend to use instead? Applesauce, maybe?
Thanks!
Sandi Gaertner
February 9, 2016 at 10:27 pmI think applesauce is a great substitution Patricia. Please let me know how it turns out.
rachel @ athletic avocado
January 7, 2016 at 5:30 pmthis just makes me want to try matcha so bad!