Irresistible Vegan Matcha Banana Bread: Ready in 2 Hours

The first time I attempted matcha banana bread with white chocolate, I was trying to recreate a slice I’d fallen in love with at a tiny café during a trip to Seattle. Despite having zero experience with matcha baking, I was determined to capture that perfect balance of earthy green tea, sweet banana, and creamy white chocolate—but without any animal products. It took seven attempts (and several questionable-looking loaves) before I landed on this recipe that rivals even that memorable coffee shop version.

While banana matcha bread has been trending since Blank Street’s version went viral, this homemade vegan adaptation takes things to another level with the addition of melty white chocolate chunks. Unlike traditional banana bread with chocolate chips that can sometimes be overwhelmingly sweet, the slight bitterness of matcha creates the perfect counterpoint to the sweetness of ripe bananas and vegan white chocolate. The result is a chocolate banana bread recipe moist enough to satisfy for days, with a sophisticated flavor profile that makes it feel special enough for company.

Why You’ll Love This Recipe

This isn’t just another banana bread variation—it’s a carefully balanced treat that transforms ordinary ingredients into something extraordinary. The vibrant green color alone makes it a standout, but it’s the interplay of flavors that will keep you coming back. Unlike traditional banana bread with chocolate ganache that can be cloyingly sweet, the matcha provides a gentle bitterness that creates a more complex, adult-friendly treat.

What makes this recipe special is how it builds on the classic moist banana bread foundation with unexpected elements. The matcha doesn’t just add color—it provides antioxidants and a subtle caffeine boost that makes this bread perfect for breakfast or an afternoon pick-me-up. The pockets of melted vegan white chocolate create moments of creamy sweetness that contrast beautifully with the earthy matcha.

Perhaps most importantly, this recipe is forgiving. Even if you’re new to vegan baking or working with matcha, the detailed instructions ensure success. The batter comes together in one bowl with simple ingredients, making it accessible for weekday baking while impressive enough for special occasions.

Ingredients

For the Bread:

• 3 medium very ripe bananas (about 1½ cups mashed) – The riper the better for natural sweetness and moisture
• ⅓ cup melted coconut oil – Creates richness without butter
• ½ cup organic cane sugar – For sweetness that doesn’t overwhelm the matcha
• ¼ cup plant milk (I prefer oat milk) – Adds moisture and binds ingredients
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water – Our egg replacement
• 1 teaspoon vanilla extract – Enhances all the flavors
• 1¾ cups all-purpose flour – The foundation of our bread
• 3 tablespoons high-quality matcha powder – The star ingredient; culinary grade works best
• 1 teaspoon baking soda – Provides the perfect rise
• ½ teaspoon salt – Balances sweetness and enhances flavor
• ¾ cup vegan white chocolate chunks – Creates pockets of creamy sweetness

Optional Toppings:

• 3 tablespoons vegan white chocolate, melted – For drizzling
• 1 tablespoon matchа powder mixed with 1 tablespoon powdered sugar – For dusting
• Thin banana slices – For decorating the top

Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal. This step is crucial—the parchment prevents sticking and makes cleanup easier.

Step 2: Make the Flax Eggs

In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for 5 minutes until it becomes gelatinous. This creates our binding agent that replaces eggs in traditional recipes.

Step 3: Mix the Wet Ingredients

In a large bowl, mash the bananas until smooth but with some small chunks remaining for texture. Add the melted coconut oil, sugar, plant milk, prepared flax eggs, and vanilla extract. Whisk until well combined. The mixture should be smooth but not completely homogeneous—those little banana bits add character to the final bread.

Step 4: Add the Dry Ingredients

Sift the flour, matcha powder, baking soda, and salt directly into the wet ingredients. This sifting step is especially important for the matcha, which tends to clump. Fold everything together gently with a spatula until just combined. Stop mixing as soon as no dry flour remains visible—overmixing will develop gluten and make your bread tough.

Step 5: Fold in White Chocolate

Add the vegan white chocolate chunks, reserving a small handful for the top. Fold them in with just 2-3 strokes—we want them distributed but not melted into the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the reserved white chocolate chunks on top, pressing them lightly into the batter. If using banana slices for decoration, arrange them now.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown around the edges with a slight dome.

Step 7: Cool and Finish

Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely—at least 1 hour—before slicing. This resting period allows the texture to set properly.

Once cooled, drizzle with melted white chocolate if desired and dust with the matcha-sugar mixture for a professional-looking finish.

Pro Tips & Common Mistakes

After making this bread countless times, I’ve identified several factors that make all the difference:

• Choose the right matcha – Culinary grade matcha works best for baking. Ceremonial grade is more expensive and its subtle flavors get lost in baking.
• Sift the matcha – Matcha tends to clump, so sifting ensures even distribution and color.
• Don’t overmix – Mix until ingredients are just combined to avoid a dense, tough bread.
• Check for doneness carefully – The matcha color makes it harder to judge by appearance, so rely on the toothpick test.
• Cool completely – Cutting too soon results in a gummy texture and messy slices.

Variations

• Matcha Chocolate Swirl – Split the batter, add matcha to one half, then swirl together for a marbled effect.
• Berry Addition – Add 1 cup of fresh blueberries or raspberries for fruity contrast.
• Nutty Version – Mix in ½ cup of chopped walnuts or macadamia nuts for texture.
• Coconut Twist – Add ⅓ cup toasted coconut flakes to the batter and sprinkle some on top.
• Gluten-Free Option – Substitute a good quality 1:1 gluten-free flour blend; add ¼ teaspoon xanthan gum if your blend doesn’t include it.

Storage & Meal Prep

This matcha banana bread keeps beautifully:

• Counter: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: Extends freshness to 5-7 days. Bring to room temperature before serving for best flavor.
• Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
• Make Ahead: The flavor actually deepens overnight, making this perfect for preparing a day before serving.

Serving Suggestions

• Lightly toasted with a spread of coconut yogurt
• Alongside matcha latte for a double dose of green tea goodness
• Warmed slightly to make the white chocolate melty again
• As a base for banana bread French toast on special mornings
• Cubed and used in a trifle with coconut whipped cream and fresh berries

Recipe FAQ

Q: Can I reduce the sugar? A: Yes, you can reduce to ⅓ cup, especially if your bananas are very ripe. The white chocolate adds sweetness too.

Q: Why is my bread not green enough? A: Quality and quantity of matcha affect color. Make sure you’re using fresh, vibrant matcha powder and the full amount called for.

Q: Can I use regular white chocolate if I’m not vegan? A: Absolutely! The recipe works the same way with conventional white chocolate.

Q: Is there a substitute for coconut oil? A: Neutral vegetable oil like grapeseed or sunflower oil works well as a 1:1 replacement.

Q: My white chocolate chips sank to the bottom. What happened? A: Toss them in a teaspoon of flour before adding to the batter, which helps them stay suspended.

When I first became obsessed with creating this matcha banana bread with white chocolate, I never imagined it would become my most requested recipe at family gatherings. Even my father, who claims to hate “anything green,” requests it specifically. The vibrant color catches everyone’s eye, but it’s the complex, balanced flavor that brings them back for seconds. Whether you’re looking to impress guests or simply want to elevate your banana bread game, this recipe delivers a uniquely delicious experience that happens to be plant-based.