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Iced Matcha Banana Bread

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A moist, earthy-sweet matcha banana bread topped with a silky vanilla glaze — the perfect twist on classic banana bread.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1/3 cup melted unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons culinary-grade matcha powder
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 cup powdered sugar (for icing)
  • 2–3 tablespoons milk (for icing)
  • 1/4 teaspoon vanilla extract (for icing)
  • 1/2 teaspoon matcha powder (for icing, optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Stir in melted butter, sugar, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, matcha powder, baking soda, and salt.
  5. Fold the dry ingredients into the banana mixture, alternating with the yogurt, until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk powdered sugar, milk, vanilla, and optional matcha together until smooth to make the icing.
  10. Drizzle the icing over the cooled loaf and let set for 10 minutes before slicing.

Notes

Use culinary or ceremonial-grade matcha for the best color and flavor; low-quality matcha can taste bitter and dull. Store leftovers covered at room temperature for 2 days or in the fridge for up to a week.

Find it online: https://www.rapidrecipes.blog/iced-matcha-banana-bread/