Turn plain banana bread into an exciting teatime treat with the addition of matcha. The grounding green tea flavour balances the sweetness while sour cream makes the banana bread moist and fluffy.
1⅔ cup plain flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large overripe bananas, mashed
3 tbsp sour cream
1 tsp pure vanilla extract
115g butter, room temperature
½ cup caster sugar
½ cup brown sugar
1 large egg, room temperature
2 tsp matcha
Preheat oven to 180°C (356°F) and line loaf pan with baking paper. Tip: scrunch the paper gently, wet it under the tap and shake it dry—it will mould to the pan more easily.
Sift flour, baking powder, baking soda and salt into a bowl.
In a separate bowl, combine banana, sour cream and vanilla.
In the bowl of a mixer, combine butter and sugars, beating until light and fluffy. Add the egg and beat until combined. Add the banana mixture and beat for 30 seconds.
Add flour in two batches and stir on low until just incorporated.
Pour a third of the batter into a separate bowl and mix in the matcha.
Spoon half the remaining banana batter into the pan. Top with dollops of half of the matcha batter and swirl gently with a knife or chopstick. Add the remaining banana batter, top with the remaining matcha batter and swirl again.
Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.