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Chocolate and Matcha Banana Bread


  • 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


  • Preheat your oven to preheat to 350F. Prepare a 9×5 ­inch loaf pan and 6x3 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!


Adapted from Hummingbird High