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a slice of strawberry matcha bread served on a white plate with 2 banana slices
5 from 1 vote
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Fool-Proof Strawberry Matcha Bread

Strawberry matcha bread is a soft, moist, and delicious vegan treat with a balance of fresh strawberries, light, earthy matcha, and sweet banana flavor. This is a delicious and unique treat for breakfast, dessert, or snacking!
Prep Time10 minutes
Cook Time50 minutes
Icing Set Time1 hour
Total Time2 hours
Course: Bread, Breakfast, Snack, Vegan
Cuisine: Fusion (Japanese-Filipino)
Servings: 8 -10 servings
Calories: 326kcal
Author: Lainey

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.
Serving: 1gCalories: 326kcalCarbohydrates: 59gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 315mgPotassium: 184mgFiber: 2gSugar: 28gVitamin A: 153IUVitamin C: 25mgCalcium: 130mgIron: 3mg
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