# Components:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3 medium ripe bananas, mashed
05 - 2/3 cup (135 g) granulated sugar
06 - 1/2 cup (120 ml) vegetable oil or melted unsalted butter
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Matcha Swirl
09 - 1 1/2 tablespoons culinary-grade matcha powder
10 - 2 tablespoons milk (dairy or non-dairy)
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan, or line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
03 - In a large bowl, combine the mashed bananas, sugar, oil (or melted butter), eggs, and vanilla extract. Whisk until smooth.
04 - Add the dry ingredients to the wet ingredients. Gently fold together until just combined; do not overmix.
05 - Transfer about 1 cup of the batter to a small bowl. Add the matcha powder and milk, stirring until well combined and green in color.
06 - Spoon half of the plain banana batter into the prepared loaf pan. Dollop half of the matcha batter on top. Repeat with remaining plain batter, then finish with the rest of the matcha batter.
07 - Use a butter knife or skewer to gently swirl the two batters together to create a marbled effect—do not overmix.
08 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
