Let me level with you: I have a shopping problem. Well, not really a problem, maybe more like a pattern. I read about something cool then I immediately start doing research on this cool then. THEN, I buy the thing if the research pans out even a little. (Research consists 99% of Amazon review-reading.) This pattern is how I came to be the owner of a 2 lb bag of matcha powder after reading that it is good for your skin. It’s bitter AF and tastes like sad grass, and I’ve been trying to use it up for three years. I’ve hit my limit of seeing it in the pantry, so I’ve been making green tea everything to try and use it up. This is how we get to today’s recipe: raspberry green tea banana bread.
I know “recipe-recipes” are a little out of my wheelhouse, but this turned out freaking great so I figured you might be into it anyway. Plus, I’m also working on some cocktails that feature green tea (matcha simple syrup!) so this gives a little context before all that.
I’m F’ing Sick of Green Tea
^^^^^^ Obvo. I’ve made a considerable dent in it by mixing in into my protein shakes but my tummy has started to protest to even that. So I started investigating how I can use large amounts of the green tea powder in something where it’s more evenly distributed, like bread. I love banana bread, and it is really hard to f up, so it seemed like a natural choice.
There are some green tea banana bread recipes out there, which is yay, and even some gluten free ones. I tried these, and they were nice! But they still tasted way green tea-y and (see above) I’m over that. So I took it upon myself to figure out a way to get green tea into the banana bread but not make it be ABOUT the green tea. Hence…
RASPBERRIES, HELL YEAH!!!
Raspberries are God’s fuzzy little gifts from heaven. Is there anything in the world that is not made better with raspberries? Answer: No.
They’re especially fun to bake with because they create little craters in the finished product. Now, this only works if you use fresh raspberries and mix them into your batter whole, which is ~DARING~ I know. But it’s the coolest way to get maximum raspberry impact without having them bleed all over the place. You also get to enjoy the texture of the raspberries, which is also half the fun.
So I mixed in raspberries to a modified version of a banana bread recipe and went from there. I had to make a lot of adjustments, as it turned out, so the recipe below is the one I found that finally worked. Ultimately, my raspberry green tea banana bread is raspberry-forward first, banana bread second, with just a hint of green tea to finish. It’s not overly sweet, but has a velvety, almost fudgy texture, making it seem more like dessert than breakfast.
But it’s great for breakfast, too! I’ve been pretty much nonstop on this bread since I figured it out. Even my husband is into it, and he notoriously doesn’t like many sweets OR baked goods. (Somehow I still find reasons to love him.)
Green (Tea) with Envy?
Should you, like me, ever find yourself needing to use up some matcha powder, or just curious to try a banana bread of a different color (literally), try this guy on for size.
Moist and chewy, this banana bread features fresh raspberries and a hint of green tea for a little kick at breakfast or for a snack.
- 2 bananas (don't have to be ripe!)
- 2 eggs
- 1/3 cup oil (your choice, I used avocado oil)
- 1 1/2 tsp vanilla extract
- 1 3/4 cups flour
- 1/4 cup almond flour/almond meal
- 3 tbsp green tea powder (matcha)
- 1 cup sugar (can replace up to half with agave)
- 1/2 tsp sea salt
- 1 cup whole fresh raspberries
Preheat oven to 375 degrees and spray a loaf pan with nonstick spray.
Using a handheld mixer, blend bananas and all wet ingredients (except raspberries) until thoroughly combined.
In a separate bowl, mix dry ingredients together until incorporated.
Working with small amounts at a time, slowly add dry mix to wet mix and beat using hand mixer until thoroughly combined.
Remove hand mixer from bowl and carefully fold raspberries into the batter using a spatula.
Pour batter into the prepared loaf pan.
Bake in over 45 minutes or until a knife inserted in the center comes out clean.