Banana Matcha Bread

5 Oct

Is there such a thing as too many bananas? I’ve been eating so many bananas lately, I never have any leftover to go brown. When I want to make banana bread, I have to go to the reduced section at the grocery store and pick up some sad brown bananas. Did I mention I buy about a dozen bananas a week? Crazy right? It’s a good thing I live alone. I’d get pretty upset if anyone ate any of my bananas. I’m serious. It has happened before.

So anyway, I was truly craving banana bread. No surprise there…I go bananas for the stuff (ha….ha….). I always have some on hand in the freezer but I wanted to try something different. I have been wanting to try putting matcha in a baked item for ages. Why not now? I have been wanting to try this banana buttermilk bread recipe for months. Why not now?

Perfect. I love killing two birds with one stone.

Can we take a second and discuss matcha before I continue? Matcha is powdered green tea leaves, and supposedly much better to consume as it provides you with a more powerful caffeine kick as well as all those sneaky and elusive antioxidants. Experts say one cup can be equivalent to 10 cups of regular green tea when it comes to antioxidant content. Unfortunately, the experts don’t mention that some, may find the taste unappetizing. No no…let me be more honest and rephrase that: a cup of matcha made me want to hurl. The taste just didn’t cut it for me. I could barely get through half.

I can see, however, how it would taste good with the addition of yummy things like milk and sugar.

This is why I figured banana bread is humble but sweet enough to make friends with matcha, and create something awesome.

It turns out, that I was right. The bread has a hint of green tea, and it’s really quite pleasant. If you’re still not convinced though, omit the matcha completely; the bread will still be a hit. Promise.

All I did was make the batter, and separate some to mix in the matcha. No more than 1/3 of the batter. No overmixing!! This is still a quickbread after all.

Swirl the batter like you mean business.

Bake for 45-55ish minutes at 350F until a toothpick comes out clean…

Look. Bread. It’s banana. With matcha. Yum.

Banana Matcha Bread (Or just Banana Buttermilk Bread for the unfancy)

adapted from here

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs (room temperature if possible)
1 cup mashed bananas (3 medium sized bananas)
4 tbsp buttermilk
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda

1 tbsp matcha (optional)

Cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Combine the flour, baking powder, salt and soda, then add to batter. Do not overmix. Remove 1/3 batter and add the matcha, if using. Pour plain batter into a large loaf pan, and top with the matcha batter. Swirl the two together, and bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.

Let cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan and then finish cooling on rack. Slice and serve once cooled. If you can wait that long.

This will also make great muffins.

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