Uploaded October 2025 | Updated September 2026, 1 week ago
Strawberry & matcha banana bread
Serves 10 ⎸ Prep 30 mins (+ cooling & 30 mins setting time) ⎸ Cooking 50 mins
13/4 cups (260g) self-raising flour
1/4 cup (35g) plain flour
2/3 cup (150g) brown sugar
1/2 tsp ground cinnamon
2 eggs, at room temperature, lightly whisked
2 large overripe bananas, mashed
1/2 cup (125ml) milk, at room temperature
1/4 cup (60ml) vegetable oil
1 cup (130g) strawberries, chopped
1 tbs matcha green tea powder
2/3 cup (110g) icing sugar mixture
1. Preheat oven to 180°C (160°C fan-forced). Grease the base and sides of a 10cm x 20cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Sift the combined flour into a large bowl. Add the brown sugar and cinnamon and stir until well combined.
2. Place the egg, banana, milk and oil in a medium bowl and whisk to combine.
3. Add the banana mixture to the flour mixture. Fold through until just combined. Gently fold in three-quarters of the strawberry. Transfer half the mixture to a separate bowl. Add the matcha powder and gently fold until just combined. Spoon the strawberry mixture into the prepared pan, alternating with the matcha mixture. Use a round-bladed knife to gently marble.
4. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.
5. Meanwhile, place the remaining strawberry in a food processor and process until smooth. Strain into a medium bowl, pressing with the back of a spoon to make 1 tbs strawberry juice. Stir in half the icing sugar. Add the remaining icing sugar and stir until smooth and spreadable.
6. Transfer the banana bread to a platter. Spread the icing over the top, allowing it to gently drip over the sides. Set aside for 30 mins or until icing is set. Cut into slices to serve.
Strawberry & matcha banana bread
Serves 10 ⎸ Prep 30 mins (+ cooling & 30 mins setting time) ⎸ Cooking 50 mins
13/4 cups (260g) self-raising flour
1/4 cup (35g) plain flour
2/3 cup (150g) brown sugar
1/2 tsp ground cinnamon
2 eggs, at room temperature, lightly whisked
2 large overripe bananas, mashed
1/2 cup (125ml) milk, at room temperature
1/4 cup (60ml) vegetable oil
1 cup (130g) strawberries, chopped
1 tbs matcha green tea powder
2/3 cup (110g) icing sugar mixture
1. Preheat oven to 180°C (160°C fan-forced). Grease the base and sides of a 10cm x 20cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Sift the combined flour into a large bowl. Add the brown sugar and cinnamon and stir until well combined.
2. Place the egg, banana, milk and oil in a medium bowl and whisk to combine.
3. Add the banana mixture to the flour mixture. Fold through until just combined. Gently fold in three-quarters of the strawberry. Transfer half the mixture to a separate bowl. Add the matcha powder and gently fold until just combined. Spoon the strawberry mixture into the prepared pan, alternating with the matcha mixture. Use a round-bladed knife to gently marble.
4. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.
5. Meanwhile, place the remaining strawberry in a food processor and process until smooth. Strain into a medium bowl, pressing with the back of a spoon to make 1 tbs strawberry juice. Stir in half the icing sugar. Add the remaining icing sugar and stir until smooth and spreadable.
6. Transfer the banana bread to a platter. Spread the icing over the top, allowing it to gently drip over the sides. Set aside for 30 mins or until icing is set. Cut into slices to serve.
