Banana Bread Matcha
Share
- Prep Time: 30 mins (includes simmering the syrup)
- Chill Time: 20 mins (for the syrup to cool)
- Servings: 2 Drinks
- Category: Drink/Refreshment
Why You'll Love This Matcha Recipe
- Tastes Like Banana Bread: Homemade banana syrup with cinnamon, vanilla, and brown sugar turns a matcha latte into a cosy, bakery-style treat.
- Silky Cream Top: A lightly sweetened banana bread cream foam sits beautifully over the matcha.
- Plant-Based Friendly: Made with soy or oat milk and plant-based cream, with no dairy needed.
-
Make-Ahead Syrup: The syrup makes more than you need, so you'll have extra ready for the next round.
Ingredients
Banana Bread Syrup
- 2 to 3 very ripe bananas
- 1 cup brown sugar
- 1 cup water
- 1 cinnamon stick or 1 tbsp cinnamon powder
- 1 tbsp vanilla extract
- Pinch of salt
Banana Bread Cream Top
- 4 tbsp banana bread syrup
- 120ml plant-based thickened cream
- ¼ tsp vanilla extract
- Pinch of salt
Matcha
- 10g matcha powder (Nono Blend)
- 100ml warm water
- 200ml soy or oat milk
Shop Your Matcha Powder
Shop Your Tools
Directions
Step 1
Make the Banana Bread Syrup
- Mash the bananas in a saucepan until mostly smooth.
- Add the brown sugar, water, cinnamon, and vanilla extract.
- Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, stirring constantly.
- Stir through a pinch of salt.
Step 2
Cool the Syrup
- Set the syrup aside to cool completely.
- If you prefer a smooth syrup with no banana chunks, strain it before using.
Step 3
Whip the Banana Bread Cream
- In a separate container, add 4 tbsp of the cooled banana syrup, the plant-based cream, vanilla extract, and a pinch of salt.
- Whisk until thickened into a soft, spoonable foam. Set aside.
Step 4
Prepare the Matcha
- Sift the 10g of matcha into a chawan (matcha bowl).
- Whisk with 100ml of warm water until smooth and frothy, with no clumps remaining.
Step 5
Build the Drinks
- Divide the soy or oat milk between two glasses.
- Pour half of the whisked matcha over the milk in each glass.
- Spoon the banana bread cream over each drink.
- Serve immediately and enjoy your cosy Banana Bread Matcha!
Pro Tips for the Best Bread Banana Matcha
- Use very ripe bananas with plenty of brown spots. They're sweeter and give the syrup a deeper, caramel-like flavour.
- Stir the syrup constantly while it simmers so the sugar doesn't catch on the bottom of the pan.
- Cool the syrup fully before whipping it into the cream, otherwise the cream won't thicken properly.
-
Use warm, not boiling, water when whisking your matcha. This keeps the flavour smooth and prevents bitterness.
FAQs
1. How long does the banana bread syrup keep?
Store it in a clean, airtight container in the fridge. It's best used within about a week, and it's delicious stirred into oats, pancakes, or coffee too.
2. Can I serve this iced or hot?
Both work. For an iced version, pour the milk over ice before adding the matcha. For a hot version, gently warm the milk first.
3. Can I make the cream with dairy cream instead?
Yes, regular thickened cream works well if you're not keeping this plant-based. Whip it with the syrup, vanilla, and salt the same way.
4. Can I use less sugar in the syrup?
You can reduce the brown sugar slightly for a lighter syrup, though the full amount gives the best banana bread flavour and a thicker texture.
