Matcha banana chocolate chip bread with almond slices

Wonder what you can do with those over ripened bananas? Throw it out? Well, how about making matcha banana chocolate chip bread with almond slices?


Reduced sugar and easy to make

One thing I like about this recipe is that I can reduce a lot of added sugar because the over ripened bananas are naturally very sweet. It’s delicious and easy to make – it’s a win-win! Instead of your traditional banana bread recipe, there’s the added Asian twist using matcha powder- finely grounded green tea leaves that contain antioxidants known to improve energy and mood.

Ingredients Amount Prep
All-purpose or whole wheat flour 2 cups  Sifted
Banana (fully ripened – the riper, the better) 3 Mashed using a fork or a blender
Semi-sweet chocolate chips ¼ cup
Baking Soda ¾ tsp
Sugar (raw/golden/coconut) ½ cup + 6 tsp Adjust to taste
Salt ½ tsp
Egg 2 Room temperature
Unsalted butter 75ml (block) Room Temperature
Plain Yogurt ¼ cup Increase portion if needed
Vanilla Extract 1 ½ tsp
Matcha powder 1 ¼ Tbsp Adjust to taste
Almond slices ¼ cup Toasted
  1. Preheat the oven to 350F
  2. Measure and sift flour, baking soda, and salt into one bowl. In another bowl, mash the bananas using a fork or a blender until the lumps are not very noticeable and set aside. One thing to note is that the more ripened the bananas, the sweeter it is. If this is the case, you can decrease the amount of added sugar! Heat a pan using medium heat and add almond slices to a pan. Once they become golden brown, remove it from heat and let it cool.
  3. Cream butter in a third mixing bowl until light and airy. Gradually add sugar to the mixture until combined. Add eggs to the mixture, one at a time, until the eggs have been fully incorporated. Finally, add the mashed bananas and vanilla extract to the wet ingredients.
  4. Divide the wet ingredients into 1:2 ratio portions. Do the same with the dry ingredients – add matcha powder to smaller portion and stir until it has been mixed. One thing to note is that the matcha flavour is not very prominent so feel free to add more into the mixture! Divide the yogurt into 1:2 ratio, but feel free to add more as needed if the mixture looks a bit thick once you have combined it.
  5. Add the dry ingredients into the wet ingredients while alternating with the plain yogurt – it should be dry, yogurt, dry, yogurt, etc… also, make sure that the ingredients are well mixed before continuing each time. Beware of over-mixing, as it leads to over-development of gluten in the flour which will make the final product dense and tough! Add a handful of semi-sweet chocolate to both of the batters – leave some for layering!


  1. 6. Layer the pan using 1/2 of the regular batter. Add the matcha batter over top and add chocolate chips. Lastly, add the regular batter on top, chocolate chips, and sprinkle with almond slices.
  2. 7. Butter the pan with coconut oil or butter. Pour the batter into the 9×5 baking pan and bake for 45-50 minutes. Check occasionally every 20 minutes – it’s a good habit to have in case anything goes wrong with your baked goods! Using the toothpick test, insert your toothpick or a knife into the middle area of the bread, as it tends to be the last place to be cooked. If it comes out clean, remove the pan from the oven and onto a cooling rack. Best eaten while fresh! Try it with English Breakfast tea or coffee 🙂

Let me know what you do with your ingredients to reduce wastage! Happy eating!

Pichada Wangsangthong – Client Care Manager
20170914_122052Pichada grew up playing various sports such as track and field, and is now primarily involved in karate and tennis. A 3rd year student at UBC, she enjoys using her education to help guide her clients in physical activities to avoid injuries. Pichada has a passion for food adventures, sports, and healthy living and hopes that she can assist others in their journey to achieving their fitness goals.

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