Strawberry Matcha Banana Bread
Drizzled with a sweet strawberry glaze and with a soft, moist texture, this matcha banana bread is a deliciously energizing dessert.
Servings 10 -12 servings
Calories 260kcal
Ingredients
Bread
- 2 cups fresh strawberries chopped in half or quarters depending on size
- 2 ¼ cups all-purpose flour divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon culinary grade matcha powder
- ¾ cup mashed banana (about 2 medium)
- 5 tablespoons granulated sugar
- ¼ cup neutral oil canola, vegetable, sunflower, etc.
- ⅔ cup oat milk
Icing
- 1-2 strawberries
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190 C). Grease and line an 8” x 4” (20cm x 10cm) loaf pan with parchment in at least one direction for easier removal.
- Wash, dry, and chop the strawberries in half, quarters, or smaller, depending on size. Toss with 1 tablespoon flour.
- In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt. Stir to evenly distribute.
- In a large bowl, combine the banana, maple syrup and oil. Whisk until smooth.
- Whisk in the oat milk.
- Stir in the flour mixture until just mixed. Do not over stir.
- Fold in the strawberries.
- Fill the pan and level. Bake for 40-50 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from pan. Allow to cool completely.
Make the icing:
- Chop 1-2 strawberries. Combine them with vanilla and powdered sugar in a bowl or large measuring cup.
- Mash well or use an immersion blender to form a smooth paste. Add water 1 teaspoon (5ml) at a time until just pourable.
- Once bread is cool, pour the icing over. Allow to sit for at least 1 hour to set.
- Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days.
Notes
- Fresh strawberries: Fresh berries work best for the matcha loaf, as frozen ones add too much moisture to the batter.
- Cooling: Let the bread cool for 10 minutes before trying to remove it from the loaf pan, as it’s quite delicate. After 10 minutes, remove it and let it cool further before applying the glaze.
- Glaze: For the perfect glaze texture, add water only one teaspoon at a time while using an immersion blender. You want it to be just pourable.
Nutrition
Calories: 260kcal | Carbohydrates: 48g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 126mg | Potassium: 266mg | Fiber: 2g | Sugar: 23g | Vitamin A: 122IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 2mg
