# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine salt
→ Wet Ingredients
04 - 3 medium ripe bananas, mashed
05 - 2/3 cup granulated sugar
06 - 1/2 cup 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)
# How-To Steps:
01 - Position a rack in the center of the oven and preheat to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda and salt until uniformly distributed.
03 - In a large bowl, mash the bananas until smooth. Add the granulated sugar, vegetable oil or melted butter, eggs and vanilla; whisk until the mixture is homogenous and slightly glossy.
04 - Add the dry mixture to the wet mixture and fold gently with a spatula just until no streaks of flour remain; avoid overmixing to preserve tenderness.
05 - Spoon approximately 1 cup of the banana batter into a small bowl. Whisk in the matcha powder and the milk until smooth and evenly colored.
06 - Spoon half of the plain banana batter into the prepared pan, then dollop half of the matcha batter over it. Repeat with the remaining plain batter and finish with the remaining matcha batter.
07 - Using a butter knife or skewer, gently swirl the plain and matcha batters in broad, shallow motions to achieve a marbled pattern without fully blending the two.
08 - Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs attached. Rotate the pan once halfway through if your oven heats unevenly.
09 - Allow the loaf to rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing to maintain structure.
