If you have a couple of over-ripe bananas, this flavorful gluten-free matcha banana bread is a delicious way to start your morning. This easy matcha banana bread recipe will satisfy your sweet tooth at breakfast.
This post may contain affiliate links. Please read our Disclosure Policy.
Good morning everyone…this morning, I decided to add a little matcha kick to my banana bread. I don’t know about you, but any extra caffeine I can get in the morning is good! Are you crazy about ripe, sweet bananas? You will want to check out all of my delicious Gluten Free Bread Recipes on the blog!!
Allergen Information:
This gluten-free matcha banana bread is gluten-free, dairy-free, and soy-free. You can easily make this recipe nut-free by using nut-free non-dairy milk and substituting an extra 1/2 cup of the gluten-free flour blend instead of the almond flour.
What is best for baking, culinary, or ceremonial matcha?
I have been adding matcha green tea powder to various treats I bake over the past year, and I can’t believe it has taken me so long to add it to banana bread. Banana bread by itself is pretty incredible, but adding matcha powder adds a level of flavor that you will need to try.
If you have wondered how to use matcha in your baking and cooking, it is important to know that matcha comes in many grades of quality.
You can find ceremonial matcha varieties and even culinary-grade matcha. Ceremonial green tea is high-quality and appropriate for the tea ceremony. Culinary-grade matcha is a newer term, so it is a little less defined. I have found it to be very fine, and I highly recommend using culinary-grade matcha powder because it ensures your baking is not grainy!
🔑 Sandi says: Not all matcha green tea powders are gluten free. Check ingredients!! Some matcha powder is NOT gluten free! The Starbucks matcha green tea powder I use has a little sugar. If you use pure matcha without a sweetener, add 2 tablespoons of sugar to your recipe. You may also want to use less matcha powder if you use straight culinary matcha!
How to Ripen Bananas:
If your bananas are not quite ripe enough, you can try these handy tricks:
- Place your unripened bananas on a
cookie sheet and bake at 300 degrees F for 15-20 minutes. - If you have a little time, place them in a paper bag for 24 hours.
Over-ripe bananas give this gluten free banana bread its sweetness. It’s the moist banana bread that wakes you up :-). Grab some over-ripe bananas and prepare this delicious banana bread recipe. If you double the recipe, you can freeze one of the gluten free banana bread loaves for another day.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with the two blends shown above. Other blends should work, but you need to keep an eye on the batter consistency if you use another blend. Every gluten-free flour blend has a different starch-to-grain ratio, which affects the moisture levels.
- Almond Flour – Use almond flour and not almond meal. I almost always use Anthony’s brand because it is tested to ensure it is gluten free.
- Matcha Green Tea Powder – See the extensive notes about matcha above.
- Sugar – Use cane sugar.
- Baking Powder and Salt – Use aluminum-free baking powder.
- Bananas – See notes above to ripen bananas.
- Eggs – Size large.
- Coconut Oil – You can use another oil if you prefer.
- Vanilla Extract – Use pure vanilla extract.
- Non-Dairy Milk – I used almond milk, but other non-dairy milk will work.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Matcha Green Tea Poem
One of my readers, Elizabeth A, made this adorable Seussical poem to go with this bread:
I do not like green banana 
bread,
I do not like it,
That’s what I said.
I do like it as my toast,
I do not like it, so do not boast!
I will not like it,
Without the wheat
Green banana bread 
I just won’t eat!
Ok- if you will let me be,
I’ll try your bread
And you will see…
I like it, I like green banana bread!
I love it, yes, that’s what I said!
And I will eat it on the street,
and I will eat it as a treat!
Thank you for the recipe…
It’s looked so strange,
But now I see,
I must try new things I say!
I must new things each day!
For every day, many foods are new,
And revealed yummy, so …
Thank you!!
You may also love this Gluten Free Strawberry Banana Bread.
Frequently Asked Questions:
If matcha powder isn’t your thing, or if you don’t want the caffeine, feel free to omit the matcha green tea powder.
This gluten-free matcha banana bread freezes very well, so go ahead and make a double batch! To freeze your banana bread, wrap the loaf in plastic wrap. Next, wrap it in tin foil. Place the bread into a freezer-safe bag and put it in the freezer. Defrost when you want to eat it.
Store this bread in an airtight container in the refrigerator for up to 3 days. If you don’t eat it within 3 days, I recommend slicing and freezing it in a freezer-safe zipper bag.
Reader Adaptations:
Bailey wanted everyone to know the recipe works great with half the sugar.
Bailey F., Pinterest comment
More Gluten Free Matcha Green Tea Recipes:
- Matcha Chia Pudding
- Light and Fluffy Gluten-Free Matcha Bundt Cakes
- Matcha Mochi
- Gluten-Free Matcha Green Tea Cookie Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matcha Green Tea Banana Bread
Ingredients
- 2 very ripe bananas
- 1 ¼ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- ¾ cup almond flour
- 2 large eggs
- ¾ cup almond milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons matcha powder (*if your matcha isn’t sweetened add 3 TBSP of sugar to the recipe.)
- ½ cup melted coconut oil
- ¾ cup sugar (you can use brown sugar but it will make the color of the bread turn out more muddy colored.)
- dash salt
- 1 teaspoon baking powder
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350 degrees.
- Spray coconut oil into a bread loaf pan.
- In a mixer, add all wet ingredients.
- (I just dropped the bananas in whole because they were so soft and ripe.)
- Turn on mixer to slow.
- Slowly add in dry ingredients a little at a time.
- When the dry ingredients are mixed, increase the speed to medium for 1 minute.
- Pour the batter into the loaf pan and bake 25-30 minutes until done.
Video
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Just made this. Delicious! Thank you.
Thank you so much!
What can I use as a xantham gum alternative?
Hi Kristin, I haven’t tested an alternative binder in this recipe. You could try my DIY GF Flour Blend recipe, it uses psyllium husk. I haven’t tested my flour blend in this banana bread, but it worked well in the lemon cake recipe…so I am assuming it would work in this one as well.