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.
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!!
This post may contain affiliate links. Please read our Disclosure Policy.
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.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure 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.
- 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.
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.
Recipe FAQ:
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 for up to 3 days in the refrigerator. I recommend slicing and freezing the bread if you don’t eat it within 3 days. Freeze the bread 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 helps others know this recipe is delicious. Thank you!
Gluten Free Matcha Green Tea Banana Bread
Ingredients
- 2 very ripe bananas
- 1 ¼ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- ¾ cup almond flour
- 2 large eggs
- ¾ cup almond milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons matcha powder (*if your matcha isn’t sweetened add 3 TBSP of sugar to the recipe.)
- ½ cup melted coconut oil
- ¾ 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.
Video
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition 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.
If I were to use all purpose flour, would the measurements be the same? Love this idea!
Hi 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.
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.
This is perfect timing! I just got a very large amount of bananas and was looking for a recipe to use them with!
I hope you like it Sabrina 🙂
I’ve never tried matcha but I’d love to try this recipe!
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. 😉
I have never heard of a matcha challenge. What is it?
I love this twist on traditional banana bread! Love the flavor of green tea!
Thank you so much Dorothy 🙂
I am a huge fan of banana bread! Adding matcha to it is such a great idea! I cannot wait to try this!
I hope you like it Michelle 🙂
Love the addition of matcha to this banana bread!
I love this unique idea and the flavors! So yummy!
Thank you Erren :-).
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.
this just makes me want to try matcha so bad!