Gluten Free Matcha Green Tea Banana Bread

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.

Gluten Free Matcha Green Tea Banana sliced on a cutting board

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 :-).

Matcha Green Tea Powder

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.Β  Ceremonial green tea means it is a 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 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.)

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:

  1. Place your unripened bananas on a cookie sheet and bake on 300 degrees for 15-20 minutes.
  2. 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.

I may even sneak Mr. Fearless Dining an extra slice to help him wake up too.

A slice of Gluten Free Matcha Green Tea on a plate with the bread loaf in the background.

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.

Here is a quick video to show you how to make this banana bread.

If you really love matcha, here are a few more delicious snacks and desserts I have made with matcha green tea:

Gluten Free Matcha Madeleines on a cooling rack.

Matcha Green Tea Madeleines

Matcha Green Tea Chia Pudding in tall glasses

Matcha Green Tea Chia Pudding

Gluten Free Matcha Green Tea Coconut Cookie Bars stacked on paper with pecans around it.

Gluten Free Matcha Green Tea Coconut Cookie Bars (One of Mr. Fearless Dining’s very favorites.)

Green Tea Mochi stacked on a plate

And an oldie but goodie, Matcha Green Tea Mochi.

Top view of  a loaf of Gluten Free Matcha Banana Bread sliced

Tools You Need to Make This Recipe:

  1. Loaf pan. I like this one because it is non-stick and works.
  2. Mixing bowls. These are the best and you will want that rubber bottom when you are mashing up those bananas.
  3. 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

5 from 3 votes
Gluten Free Matcha Green Tea Banana Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Delicious twist on traditional banana bread. You will love this matcha green tea banana bread.

Course: Breakfast, Snack
Cuisine: American
Servings: 10 slices
Calories: 311 kcal
Author: Sandi Gaertner
  • 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
  1. Preheat the oven to 350 degrees.
  2. Spray coconut oil into a bread loaf pan.
  3. In a mixer, add all wet ingredients.
  4. (I just dropped the bananas in whole because they were so soft and ripe.)
  5. Turn on mixer to slow.
  6. Slowly add in dry ingredients a little at a time.
  7. When the dry ingredients are mixed, increase the speed to medium for 1 minute.
  8. Pour the batter into the loaf pan and bake 25-30 minutes until done.
Nutrition facts per serving (1g)
311kcal | Fat: 16g | Saturated fat: 10g | Cholesterol: 32mg | Sodium: 52mg | Potassium: 152mg | Carbohydrates: 37g | Fiber: 3g | Sugar: 22g | Protein: 7g | Vitamin A: 5.8% | Vitamin C: 2.5% | Calcium: 7.7% | Iron: 15.7%

(*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.)















  1. this just makes me want to try matcha so bad!

  2. I’m not a fan of bananas.. Is there anything you would recommend to use instead? Applesauce, maybe?


  3. 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.

  4. 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. ???

  5. 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!

  6. 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?

  7. I love this unique idea and the flavors! So yummy!

  8. Love the addition of matcha to this banana bread!

  9. I am a huge fan of banana bread! Adding matcha to it is such a great idea! I cannot wait to try this!

  10. I love this twist on traditional banana bread! Love the flavor of green tea!

  11. 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. πŸ˜‰

  12. I’ve never tried matcha but I’d love to try this recipe!

  13. This is perfect timing! I just got a very large amount of bananas and was looking for a recipe to use them with!

  14. 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.

  15. 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.

  16. If I were to use all purpose flour, would the measurements be the same? Love this idea!

  17. Hi Sandi – gorgeous loaf and a great twist on traditional banana bread. So moist and tender!

  18. This is the first time I am seeing this recipe and it seems so appetizing! Thanks for the excellent idea, Sandi!

  19. 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.

  20. This 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!

  21. 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 πŸ™‚

    • 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

      • Hi 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 πŸ™‚

        • Hi 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 :-).

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