Matcha Banana Bread with Coffee Glaze
A fusion of matcha and banana bread, topped with a rich coffee glaze. Perfect for coffee lovers and snackers.
Ingredients
For the Matcha Banana Bread:
- Ripe bananas mashed: 3 medium
- Whole wheat flour: 1 ¾ cups
- Matcha powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Eggs: 2 large
- Butter melted: ½ cup
- Vanilla extract: 1 teaspoon
- Greek yogurt: ½ cup
For the Coffee Glaze:
- Brewed coffee cooled: 3 tablespoons
- Powdered sugar: 1 cup
- Cocoa powder: 1 tablespoon
- Butter softened: 1 tablespoon
- Vanilla extract: ½ teaspoon
Instructions
- Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Step 2: Mix Dry Ingredients
- In a bowl, whisk whole wheat flour, matcha powder, baking soda, and salt. Set aside.
- Step 3: Prepare Wet Ingredients
- In another bowl, whisk eggs, sugar, melted butter, vanilla, and Greek yogurt until smooth. Add mashed bananas and mix.
- Step 4: Combine Wet and Dry
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 5: Bake
- Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean. Let cool.
- Step 6: Make the Coffee Glaze
- In a saucepan, combine brewed coffee, butter, cocoa powder, and powdered sugar. Stir until smooth.
- Step 7: Drizzle and Serve
- Drizzle the coffee glaze over the cooled bread. Slice and enjoy!
Notes
Nutritional Values (Per Serving):
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
Key Vitamins and Minerals (Per Serving):
- Vitamin A: 5% DV
- Calcium: 3% DV
- Iron: 6% DV
- Vitamin C: 5% DV
- Potassium: 220 mg
Additional Notes/Tips:
- Substitution Tip: Use almond flour for a gluten-free option.
- Glaze Tip: Increase the coffee-to-cocoa ratio for an extra coffee kick.
- Serving Suggestion: Best served with a hot cup of coffee for that true grown-up treat vibe.