Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup matcha powder
- 6 ounces white chocolate, chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the mashed bananas and chopped white chocolate.
- Step 4: Pour the batter into the prepared loaf pan and spread evenly.
- Step 5: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, reheat slices of the bread in the microwave for 15-20 seconds, or in a toaster oven until heated through.
- Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent experience.
- To prevent the matcha from clumping, sift the matcha powder with the dry ingredients before adding them to the wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American