Enjoy the flavors of earthy matcha and sweet bananas with this flourless banana bread. It’s delicious, paleo-friendly, and 7g of protein per slice.

In the years that I couldn’t eat any flour, I became really good at making flourless desserts. This one of them.

What’s so beautiful about this banana bread is that it has matcha in it. So, let me just say, it’ll give you the kick of energy you need whether it’s in the morning or during lunch time.

This matcha bread is the kind of treat you can serve for your gluten-free friends. But, most people won’t even be able to tell it’s gluten-free (and that’s why I love it!).

My friends loved this banana bread when we had tea over at mine! So, just because it’s flourless, it doesn’t mean it’s not worthy of calories, alright?

Ingredients and Substitutes

Bananas, mashed (3 ripe) – If you don’t have bananas, you can use 1 cup of unsweetened applesauce or canned pumpkin.

Drippy peanut butter (1 cup) – Swap it with almond butter, cashew butter, or sunflower seed butter.

Baking powder (1 tsp)

Eggs (2) – For a vegan option, replace with flax eggs (2 tablespoons of ground flaxseed + 6 tbsp of water).

Matcha powder (1 tbsp) – There is no replacement for the star ingredient of this dish.

Cold water (2 tbsp)

TOPPING

Pecans, chopped – You can swap out pecans for walnuts, sliced almonds, or pumpkin seeds.

How to Make Flourless Matcha Bread

Step 1. Preheat your oven to 350°F. Prepare a loaf pan by placing parchment paper or spraying it with oil.

In a bowl, add the bananas and mash them.

Step 2. Add the peanut butter, baking powder, and eggs.

Step 3. Give it a good stir.

Step 4. Separate 1/3 of the batter and place it in another bowl, and set it aside. In a small bowl, combine the matcha powder with cold water.

Add the matcha blend to the original banana mix.

Step 5. Give the banana and matcha mix a good stir. It should turn the whole mix green

Step 6. Pour the matcha blend into the loaf pan. 

Step 7. Add the 1/3 of the batter we left on the side to the loaf pan. Grab a spatula and level out the mix.

Step 8. Add the chopped pecans on top.

Step 9. Place in the oven and bake for 50 minutes. If you notice that the bread is burning, cover it with foil midway to prevent it from burning.

When it has baked, take it out of the oven.

Step 10. Make sure you let it cool down before slicing it up.

My Personal Tips

• Use Overripe Bananas: The riper the bananas, the sweeter your bread is going to be. Look for bananas with plenty of brown spots for an extra-sweet bread.
• Don’t Overmix the Batter: To keep the texture silky smooth, mix the ingredients until they are just combined. Overmixing can lead to dense bread.
• Matcha Clumps: Sift the matcha powder before mixing it with water to avoid clumps.

My Storage Tips

I know it’s going to be a challenge to leave anything for later, especially after you give it your first bite.

But, if you have any leftovers, you can keep them at room temperature for up to 2 days if you place them in an airtight container.

If you want to keep it for longer, you can place it in the fridge for up to 5-7 days.

And, if you want to store it in the freezer, just slice your loaf and wrap it individually. Place them in a freezer-safe container and keep them in the freezer for up to 3 months.

My Other Flourless Desserts

• Flourless Banana Bread
• Flourless Protein Cake with Blueberries
• Flourless Pumpkin Bars