If you’re also mad for matcha like I am, I’ll accept your thanks for this Banana Matcha Bread recipe! Just when you think banana bread can’t get better or fancier, bakers who love green tea rejoice! It’s budget-friendly, simple to make and absolutely delicious. Above all, so good to see another special addition joining my family of matcha treats: matcha ice-cream, matcha swiss roll with red bean cream, matcha doughnuts, matcha snowskin mooncakes and matcha cupcakes.
It’s probably no surprise that my recent Singapore vacation had been my inspiration for new matcha treats, in addition to salted egg recipes! I have a few more surprises up my sleeve that I shall trial in the coming days, so look out for it!
And if you find yourself in Singapore or live there (lucky you), the place to bask in matcha love is indisputably…the Takashimaya basement level foodcourt area of Orchard Road. Think ice-cream, baked bread, cakes, pastries, fillings, frostings and every sweet to earthy finish glorifying your love of green tea goodness. It’d not only inspire you to sample the baking of this recipe but possibly spark your creative juices to try new matcha recipes.
I’ve included some of the candid matcha moments I’ve had the pleasure of feasting on. Trust that they will make every matcha lover hanker for more and jolt that creative imagination of yours.
Note: For matcha purists only! It’s pure bitter-sweet matcha substance. Not for the faint-hearted!
Now if you love Singapore’s Indonesian layered cake; the ‘Kueh Lapis’, then this might be your new love…the German-Japanese take on our kueh lapis indeed. The finest handcrafted legacy of German baker Karl Juchheim’s labour of love lives on in this exquisitely created layered bake. There are 20 rings of batter carefully layered using a rotating shaft within a Baumkuchen oven. Their new flavour is (no surprise)…MATCHA! Woohoo! My favourite thing is also their packaging…the box and paper bag looks so luxurious, I used to think it might contain a mini Birkin bag from Hermes!Erm, it’s the same corporate colour?
Now Donq Boulangerie is a lovely touch of radical to add to the gorgeous bakes I enjoyed at Takashimaya. Earlier we had German-Japanese, now we have French-Japanese! They sell beautiful croissants for about $2.80and rather delightful Parisian-like breads and pastries that are hard to resist. Some are pretty ‘out there’ and begs for a sampling just out of curiosity and baking research!
Love ‘Taka’ for all things Japanese. Till next time for me, Takashimaya.
Meanwhile, enjoy this delightful Banana Matcha Bread for your weekend’s breakfast, morning or afternoon tea. Heck, I’ll even eat it in between any of the above.
You may also like this recipe for Matcha Buns with red bean filling.
100g unsalted butter
250g self-raising flour
250g light brown muscovado sugar
2 large eggs
3 large cavendish bananas
1 tsp matcha powder plus 2 TB sifted pure icing sugar (melted into mustard-like paste with 3 TB boiling water)
Matcha Latte Icing
1 TB matcha powder
1 TB vanilla extract
2 1/2 C (400g) icing sugar, sifted
30g unsalted butter, melted
To make matcha latte icing, place matcha, milk and vanilla in a small saucepan to warm over medium heat, stirring to dissolve the matcha powder. Then sift the icing sugar into a bowl. Add melted butter, icing sugar and matcha mixture and whisk till smooth.
Drizzle over cooled banana matcha bread quickly before it hardens and sets.
Heat the oven to about 180 degrees (350 F). Grease a large loaf tin (900g) and line with parchment paper.
Melt butter in a small saucepan on low heat. Let it cool. Set aside.
Sift the flour into a large mixing bowl, and add the brown sugar to it after, mixing well with a wooden spoon to break up any lumps.
Mash the bananas on a flat plate with a fork. Crack the eggs into a small bowl and lightly beat. Add the eggs to the cooled melted butter, then add bananas into the egg-butter mixture.
Now add the egg-butter-banana mix into the flour and sugar mixing bowl, and using a wooden spoon or spatula, just fold in lightly till just mixed. Do not over-mix.
Now melt the matcha powder and icing sugar in a small bowl with boiling water and using a small spoon, mix it into a thick paste.
Pour the banana loaf batter into the greased and lined loaf tin. Take the melted matcha paste and add dollops of it randomly into the top of the batter in the tin. Use a chopstick to make a swirly marble pattern.
Place in oven and bake from 20 to 25 minutes. Once done, leave on a wire rack to cool.
Make the matcha icing last (refer to recipe above) while cake is cooling halfway.
Drizzle matcha icing over the top, then sprinkle with sifted icing sugar and a little more matcha powder mixed together (if desired) before serving. Use the matcha sprinkle very sparingly as it can be bitter if used in excess!