# What You'll Need:
→ Dry ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper and 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 ripe bananas and whisk in the granulated sugar, oil or melted butter, eggs, and vanilla until smooth and homogeneous.
04 - Add the dry mixture to the wet mixture and gently fold with a spatula until just combined; avoid overmixing to preserve tenderness.
05 - Spoon approximately 1 cup of the plain banana batter into a small bowl, add the matcha powder and milk, and stir until the matcha is fully dispersed and the batter is uniformly green.
06 - Spoon half of the plain banana batter into the prepared pan, dollop half of the matcha batter on top, then repeat with the remaining plain and matcha batters.
07 - Use a butter knife or skewer to gently swirl the two batters to form a marbled pattern, working briefly to maintain distinct veins of matcha.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached; rotate the pan halfway through baking if your oven heats unevenly.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to ensure clean cuts and set crumb.
