There’s absolutely nothing wrong with banana bread. It’s a breakfast classic, like a plain bagel or a glazed doughnut. However, there are times when a classic just doesn’t thrill. That’s when we pull out the green stuff. Avocado and matcha green tea powder may not be part of your regular baking routine, but not only do they dye banana bread a delightful deep green, they add earthy flavors that tone down the banana-ness of the loaf.
Pureed avocado adds moisture to make the quick bread even more tender, plus a mild vegetal note you just can’t find in plain ol’ sweet banana bread. Then, a hit of matcha ups the complex flavors where avocado drops off, and doubles up on the vibrant color. Slice into the bread while it’s still warm (or pop it in the toaster) and smear it with a thick swipe of cream cheese or Greek yogurt.
Avocado Matcha Banana Bread
Photo by Daniel Agee
1 ½ cups (about 6 3/8 ounces) all-purpose flour
¾ cup granulated sugar
1 ½ tablespoons matcha green tea powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ripe avocado
1 large egg
1 teaspoon vanilla extract
2 ripe large bananas
¼ cup vegetable oil
2 teaspoons black sesame seeds
How to Make It
Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with cooking spray.
Whisk together flour, sugar, matcha, baking soda, and salt in a large bowl until combined. Set aside.
Process avocado, egg, and vanilla in a food processor until smooth, about 30 seconds.
Mash bananas in a large bowl with a fork until smooth. Add avocado mixture and oil; stir to combine. Add flour mixture; stir to combine. Pour batter into prepared loaf pan,and sprinkle with sesame seeds. Bake in preheated oven until a wooden pick inserted incenter comes out clean, 50 to 55 minutes.
Cool bread completely in pan on a wire rack, about 30 minutes.