Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (about 3 medium) mashed ripe bananas (approximately 225g)
  • ¼ cup (60ml) buttermilk (or ¼ cup milk with ½ teaspoon lemon juice, sit for 5 minutes)
  • ½ cup (85g) white chocolate chunks
  • 2 tablespoons (16g) all-purpose flour
  • 1 tablespoon (7g) matcha powder (culinary grade)
  • 2 tablespoons (30ml) milk
  • 1 tablespoon (14g) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the mashed bananas and white chocolate chunks.
  7. In a small bowl, whisk together flour, matcha powder, milk, and sugar until a smooth paste forms.
  8. Pour half of the banana bread batter into the prepared loaf pan. Dollop the matcha swirl mixture evenly over the batter. Pour the remaining banana bread batter on top. Use a knife or skewer to create a swirl pattern.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.