Ingredients
Scale
- 4 very ripe bananas
- 1 1/3 cups all-purpose flour
- 1/3 cup cocoa powder
- 3 tablespoons matcha LOVE Culinary Matcha Powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 tablespoons whole milk yogurt
- 2/3 cup chocolate chips or chunks
Matcha Icing
- 1/3 cup heavy cream or 1 cup mascarpone
- 1 tablespoon powered sugar
- 2 tablespoons matcha LOVE Culinary Matcha Powder
Instructions
- Preheat your oven to preheat to 350F. Prepare a 9×5 inch loaf pan and 6×3 inch loaf pan by lining them with parchment paper. Alternatively, you can simply grease them.
- Combine the bananas in a small bowl and mash them with a fork. Set aside.
- In a medium bowl, combine the all-purpose flour, cocoa powder, matcha powder, baking soda, and kosher salt. Set aside.
- In a mixing bowl, combine the granulated sugar and eggs. With an electric mixer, beat on medium speed until light and fluffy, about 10 minutes. After 10 minutes, drizzle in ½ cup vegetable oil. Once the oil is fully incorporated, reduce the mixer speed to its lowest setting and add the mashed bananas and yogurt.
- Sprinkle the dry ingredients over the surface of the batter. Continue mixing on low speed, and stop when the dry ingredients have just disappeared into the batter. Switch to a spatula if necessary, so the batter is not over-mixed by the mixer.
- Transfer into the prepared loaf pans and smooth out the tops with a spatula.
- Bake for about 50 minutes, checking at 25 minutes, as smaller loaf may be done sooner.
- Meanwhile, make the icing.
- Using an electric mixer, beat the heavy cream or mascarpone with the sugar until smooth and soft peaks form.
- Fold in the matcha. Adjust to taste preference with more matcha and/or sugar.
- Once the banana bread has cooled, slice, top with icing and enjoy!
Notes
Adapted from Hummingbird High