If you have a couple of over-ripe bananas, this flavorful gluten-free matcha banana bread is a delicious way to start your morning. This easy matcha banana bread recipe will satisfy your sweet tooth at breakfast.
This post may contain affiliate links. Please read our Disclosure Policy.
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 good! Are you crazy about ripe, sweet bananas? You will want to check out all of my delicious Gluten Free Bread Recipes on the blog!!
Allergen Information:
This gluten-free matcha banana bread is gluten-free, dairy-free, and soy-free. You can easily make this recipe nut-free by using nut-free non-dairy milk and substituting an extra 1/2 cup of the gluten-free flour blend instead of the almond flour.
What is best for baking, culinary, or ceremonial matcha?
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 matcha varieties and even culinary-grade matcha. Ceremonial green tea is high-quality and appropriate for the tea ceremony. Culinary-grade matcha is a newer term, so it is a little less defined. I have found it to be very fine, and I highly recommend using culinary-grade matcha powder because it ensures your baking is not grainy!
🔑 Sandi says: Not all matcha green tea powders are gluten free. Check ingredients!! Some matcha powder is NOT gluten free! The Starbucks matcha green tea powder I use has a little sugar. If you use pure matcha without a sweetener, add 2 tablespoons of sugar to your recipe. You may also want to use less matcha powder if you use straight culinary matcha!
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 at 300 degrees F 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 prepare this delicious banana bread recipe. If you double the recipe, you can freeze one of the gluten free banana bread loaves for another day.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with the two blends shown above. Other blends should work, but you need to keep an eye on the batter consistency if you use another blend. Every gluten-free flour blend has a different starch-to-grain ratio, which affects the moisture levels.
- Almond Flour – Use almond flour and not almond meal. I almost always use Anthony’s brand because it is tested to ensure it is gluten free.
- Matcha Green Tea Powder – See the extensive notes about matcha above.
- Sugar – Use cane sugar.
- Baking Powder and Salt – Use aluminum-free baking powder.
- Bananas – See notes above to ripen bananas.
- Eggs – Size large.
- Coconut Oil – You can use another oil if you prefer.
- Vanilla Extract – Use pure vanilla extract.
- Non-Dairy Milk – I used almond milk, but other non-dairy milk will work.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Matcha Green Tea Poem
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!!
You may also love this Gluten Free Strawberry Banana Bread.
Frequently Asked Questions:
If matcha powder isn’t your thing, or if you don’t want the caffeine, feel free to omit the matcha green tea powder.
This gluten-free matcha banana bread freezes very well, so go ahead and make a double batch! To freeze your banana bread, wrap the loaf in plastic wrap. Next, wrap it in tin foil. Place the bread into a freezer-safe bag and put it in the freezer. Defrost when you want to eat it.
Store this bread in an airtight container in the refrigerator for up to 3 days. If you don’t eat it within 3 days, I recommend slicing and freezing it in a freezer-safe zipper bag.
Reader Adaptations:
Bailey wanted everyone to know the recipe works great with half the sugar.
Bailey F., Pinterest comment
More Gluten Free Matcha Green Tea Recipes:
- Matcha Chia Pudding
- Light and Fluffy Gluten-Free Matcha Bundt Cakes
- Matcha Mochi
- Gluten-Free Matcha Green Tea Cookie Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matcha Green Tea Banana Bread
Ingredients
Method
- 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
Video
Notes
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
We used King Arthur Measure 4 Measure. It’s been in the oven for about an hour and it’s still wet in the middle.
Hi Vicki, Did you swap any ingredients? I have tested that blend and it worked well. Are you using a metal baking pan or one made with glass or ceramic? Are you using a convection setting or regular bake? I am happy to troubleshoot.
Just made this. Delicious! Thank you.
Thank you so much!
What can I use as a xantham gum alternative?
Hi Kristin, I haven’t tested an alternative binder in this recipe. You could try my DIY GF Flour Blend recipe, it uses psyllium husk. I haven’t tested my flour blend in this banana bread, but it worked well in the lemon cake recipe…so I am assuming it would work in this one as well.
What can I use to replace the almond flour?
Hi. I recommend omitting the almond flour and adding an additional 1/2 cup gluten free flour blend. (A little less if your gluten free flour blend is starchy.)
Hi there,
This sounds delicious, but I’m wondering what you think would happen without the added sugar?
I’m on a low FODMAP diet so any sugars are a no (agave, honey, etc.)
Any recommendations?
Hi Danielle, I have never baked without some sort of sweetener. Matcha can be somewhat bitter…you may need to up the banana content for the sweetness, which will affect how much flour. I wish I had better advice.
Hi! What if I use regular flour?
Hi Stella, I haven’t used wheat flour in over 12 years so I am not sure how to advise you on that. I assume it should work nicely in this recipe, but I am unable to test it.
My banana bread was really mushy and wet inside after it’s cooked. It took about an hour for it to cook through. The taste is excellent. I would appreciate any help regarding this, thank you. I did omit the xanthancgum since I cannot tolerate it.
Hi Evie,
I haven’t heard of this happening. Which gluten free flour blend did you use? They all very in starch content. Thank you
I used Bob’s red mill GF all purpose flour, the one with the bean flours.
Hi Evie, That flour is not good for baking desserts. It is best used for savory things like fried chicken. The bean flours are very dense and don’t absorb moisture the same. I would recommend your trying Bob’s Red Mill 1 to 1 GF Flour Blend or King Aruthur GF Measure for Measure.
Wow! 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?
Hi 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.
Hello,
I used Bob’s Red Mill 1:1 and it took me an hour to cook- the same thing happened to me as it did to Evie, even with using the 1:1. However, once I got it cooked all the way through, it’s excellent!
Hi Lisa, that is interesting. Can I ask what size loaf pan you used?
Do you know if there’s a way to do it without the eggs for a vegan variety?
Beth
Hi 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
Hi 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
Hi 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
How 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?
Hi 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.
Hi. Is there any way I can add yeast in this recipe and not ruin the taste? I need it for my school project. Thanks.
Hi 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.
I 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!
Hi 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.
I’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. 😉
Hello, I love this recipe! Trying it tonight. I wanted to see if you thought I could make it into muffins instead of a loaf?
Hi Jennifer, you can definitely make these as muffins. Please write back and let us all know how they turned out 🙂
Hi, 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!
Hi 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!
Oh 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. ???
Wow 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.
Can I use tapioca flour instead of gluten free flour blend?
Hi 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.
I’m not a fan of bananas.. Is there anything you would recommend to use instead? Applesauce, maybe?
Thanks!
I think applesauce is a great substitution Patricia. Please let me know how it turns out.