Salu Salo Recipes

You are here: Home / Recipes / Bread and Cakes / Green Tea Banana Bread

Green Tea Banana Bread

by 13 Comments

Green Tea Banana Bread My family and I love to drink tea especially after each meal. I have a whole collection of them, most of which are gifts from friends. Among our family’s favorites are jasmine, black, roasted rice and green tea. Lately, I have been using some of them in baking and this is all due to my son’s friend who gave me the inspiration to do so. This recipe combines one of my favorite tea and my family’s favorite bread. After 50 minutes of baking in the oven, the bread turned out moist and delicious.  There was a perfect balance between the bitter taste of the matcha green tea and the sweet taste of the ripe bananas. It was truly a treat to have a slice of this freshly baked green tea banana bread. Enjoy them with a cup of your favorite coffee or tea.

Green Tea Banana Bread

4.5 from 2 reviews
Green Tea Banana Bread
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 3 large ripe bananas
  • ¾ cup white sugar
  • ⅓ cup melted butter
  • 1 egg, lightly beaten
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp matcha green tea powder or less, depending on personal preference
Instructions
  1. Preheat oven to 375°F. Grease a 9X5-inch pan.
  2. Mash bananas in a large mixing bowl. Stir in sugar, melted butter and egg.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and green tea powder.
  4. Add to the sugar mixture and stir until well blended.
  5. Pour batter into prepared pan.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 10 minutes before removing from pan.
  8. Serve and enjoy!

 

Reader Interactions

Comments

    • Avatar photoLiza Agbanlog

      Hi Ed,
      After baking, let the bread cool down. To serve, you can drizzle powdered sugar on top of your green tea banana bread. Hope this helps. Take care!

      Reply

  2. Cam

    Hello, thank you for the recipe. I used a foil pan that’s smaller (8×3.8 inch). Is there a way to prevent the bread from cracking at the top? I am also baking at 350 degrees per a suggestion on this thread to prevent it from getting too dark.

    Reply

    • Avatar photoLiza Agbanlog

      Hi Cam,
      Most of the banana breads that I have baked develops a crack on top. I think it is fine, as long as the tester (toothpick) comes out clean and the inside is fully baked.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.