Matcha Swirl Banana Bread (Printable Version)

Moist banana loaf with vibrant matcha swirls and balanced earthy-sweet flavor.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3 medium ripe bananas, mashed
05 - 2/3 cup granulated sugar
06 - 1/2 cup vegetable oil (or 1/2 cup melted unsalted butter)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Matcha Swirl

09 - 1 1/2 tablespoons culinary matcha powder
10 - 2 tablespoons milk (dairy or non-dairy)

→ Optional Add-ins

11 - 1/2 cup chopped walnuts or 1/2 cup dark chocolate chips (optional)

# Steps:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
03 - In a large bowl mash the bananas then add 2/3 cup granulated sugar, 1/2 cup vegetable oil (or melted butter), 2 large eggs, and 1 teaspoon vanilla; whisk until smooth.
04 - Add the dry mixture to the wet mixture and fold gently with a spatula until just combined, taking care not to overmix.
05 - Spoon about 1 cup of batter into a small bowl and stir in 1 1/2 tablespoons matcha powder and 2 tablespoons milk until fully incorporated and evenly colored.
06 - Spoon half of the plain banana batter into the prepared pan, dollop half of the matcha batter over it, then repeat with the remaining plain and matcha batters.
07 - Use a butter knife or skewer to gently swirl the two batters to create a marbled pattern; avoid thorough mixing to retain distinct swirls.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
09 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The matcha swirl makes every piece look bakery-perfect, with zero artistic skill required.
  • The gentle bitterness of matcha is the secret to making banana bread taste like a serene afternoon treat rather than a sugar rush.
02 -
  • If your bananas aren’t ripe enough, the flavor falls flat, so don’t rush—the wait makes all the difference.
  • One day I forgot to swirl and just layered the batters; the bread tasted fine but lost its magic—don’t skip the swirl step.
03 -
  • Lining your pan with parchment makes the loaf lift out clean every single time—no more upside-down loaf disasters.
  • Splurge on a vibrant, fresh matcha—the color and flavor are worth it, and old matcha just makes gray-green bread with none of the flair.
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