Ingredients
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 3/4 cup
- Eggs: 2 large
- Mashed ripe bananas: 1 1/2 cups (about 3 medium)
- White chocolate chips: 1/2 cup
- Matcha powder: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a medium bowl, whisk together flour, baking soda, salt, and matcha powder.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the white chocolate chips.
- Step 5: Pour the batter into the prepared loaf pan and spread evenly.
- Step 6: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To reheat, wrap a slice in foil and warm in a low oven (300°F) for about 10 minutes, or microwave briefly until just heated through.
- Serve slices slightly warm with a dusting of extra matcha powder for an elegant touch and amplified flavor.
- For a more intense matcha flavor, bloom the matcha powder in a teaspoon of hot water before adding it to the dry ingredients, creating a smooth paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American