# What You 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 1/2 cup 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)
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or 1/2 cup dark chocolate chips (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper; set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda and salt until evenly combined.
03 - In a large bowl, mash the bananas, then whisk in the sugar, oil (or melted butter), eggs and vanilla until smooth and homogenous.
04 - Add the dry mixture to the wet mixture and fold gently with a rubber spatula until just combined; avoid overmixing to keep the crumb tender.
05 - Spoon approximately 1 cup of the combined batter into a small bowl. Stir in the matcha powder and milk until evenly colored and smooth.
06 - Spoon half of the plain banana batter into the prepared loaf pan, then dollop half of the matcha batter over it. Repeat with the remaining plain and matcha batters.
07 - Using a butter knife or skewer, make wide figure-eight motions through the batters to create a marbled effect; do not overwork the batters.
08 - Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
09 - Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Store wrapped at room temperature for up to 3 days or freeze slices for longer storage.
