This easy strawberry matcha bread recipe is a vegan treat, made with a delicious blend of earthy matcha powder, fresh strawberries, and mashed bananas, topped with a pink strawberry icing. Anyone looking for a cozy, unique, comforting, and healthy bake will love it!
Try pairing it with these soft Strawberry Cookies or fun Oreo Waffles for a sweet baking day.
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Why You’ll Love This Recipe
Even if you've never tried this strawberry matcha bread recipe, you can do it with simple ingredients and easy baking steps. It's also healthy because it is vegan and made with fresh ingredients.
Strawberries are both filled with vitamin C and sweetness. Matcha not only adds flavor but also provides a boost of energy and antioxidants, making this bread a healthy option.
Together, these two main ingredients make up the balanced vegan bread treat!
Ingredients
Listed below are all the ingredients you will need:
- banana
- granulated sugar
- neutral oil
- oat milk
- matcha powder (latte grade)
- all-purpose flour
- baking powder
- salt
- fresh strawberries
- powdered sugar
- vanilla extract
- water
See the recipe card for quantities.
Instructions
Prepare the Pan and Strawberries
1. Preheat the oven to 375°F (190°C).
2. Grease and line an 8 × 4-inch loaf pan with parchment paper for easy removal.
3. Wash, dry, and chop the strawberries into halves or quarters, depending on size.
4. Toss the strawberries with 1 tablespoon of the flour to help prevent sinking.
Mix the Dry Ingredients
5. In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt.
6. Stir until evenly distributed.
Mix the Wet Ingredients
7. In a large bowl, combine mashed banana, granulated sugar, and oil.
8. Whisk until smooth.
9. Add oat milk and whisk until fully combined.
Make the Batter
10. Add the dry ingredients to the wet ingredients.
11. Stir until just combined. Do not overmix.
12. Gently fold in the strawberries.
Bake the Bread
13. Pour the batter into the prepared loaf pan and level the top.
14. Bake for 40–50 minutes, or until a skewer inserted comes out clean.
15. Let the bread cool in the pan for at least 10 minutes.
16. Transfer to a wire rack and cool completely.
Make the Icing
17. In a bowl, combine chopped strawberries, powdered sugar, and vanilla extract.
18. Mash well or blend until smooth.
19. Add water, 1 teaspoon at a time, until the icing is pourable.
Glaze and Serve
20. Once the bread is completely cool, pour the icing over the top.
21. Let it sit for at least 1 hour to set.
22. Slice and serve.
Substitutions & Variations
- Ingredient Swap
You can use soy milk, almond milk, or any other non-dairy milk if you don't have oat milk. - Variation
Use 5 teaspoons of matcha powder for a stronger flavor. - Mistake to Avoid
Do not overmix the batter, or the bread may turn dense instead of soft. - Storage Tips
- This bread can be frozen for up to 2 months when wrapped well. Store slices in an airtight container at room temperature for 2–3 days.
- Keep the icing separate if possible, and add it before serving.
FAQs
Fool-Proof Strawberry Matcha Bread
Ingredients
For the Bread:
- ¾ cup mashed banana about 2 medium
- 5 tablespoons granulated sugar
- 4 tablespoons neutral oil such as canola or vegetable oil
- ⅔ cup oat milk
- 1 tablespoon latte-grade matcha powder
- 2 ¼ cups all-purpose flour divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups fresh strawberries chopped in halves or quarters
For the Icing:
- 1 –2 strawberries chopped
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- water as needed for consistency
Instructions
Prepare the Pan and Strawberries
- Preheat the oven to 375°F (190°C).
- Grease and line an 8 × 4-inch loaf pan with parchment paper for easy removal.
- Wash, dry, and chop the strawberries into halves or quarters, depending on size.
- Toss the strawberries with 1 tablespoon of the flour to help prevent sinking.
Mix the Dry Ingredients
- In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt.
- Stir until evenly distributed.
Mix the Wet Ingredients
- In a large bowl, combine mashed banana, granulated sugar, and oil. Whisk until smooth.
- Add oat milk and whisk until fully combined.
Make the Batter
- Add the dry ingredients to the wet ingredients.
- Stir until just combined. Do not overmix.
- Gently fold in the strawberries.
Bake the Bread
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 40–50 minutes, or until a skewer inserted comes out clean.
- Let the bread cool in the pan for at least 10 minutes.
- Transfer to a wire rack and cool completely.
Make the Icing
- In a bowl, combine chopped strawberries, powdered sugar, and vanilla extract.
- Mash well or blend until smooth.
- Add water, 1 teaspoon at a time, until the icing is pourable.
Glaze and Serve
- Once the bread is completely cool, pour the icing over the top.
- Let it sit for at least 1 hour to set.
- Slice and serve.
Notes
- Use fresh strawberries for the best results, as frozen ones release too much moisture.
- Perfectly ripe bananas work best for structure and balanced sweetness.
- For a stronger matcha flavor, increase the matcha powder up to 5 teaspoons.
- Any non-dairy milk can be used in place of oat milk.
- Best enjoyed the same day, but can be stored in a sealed container in the refrigerator for up to 2 days.
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Recipes for Every Moment
Craving something cozy? Strawberry Matcha Bread is the soft, flavorful treat you need. No complicated steps or ingredients necessary!
Cheng says
Wow. I like how this bread looks unique, delicious, and simple to make!