# 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 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)
# How-To Steps:
01 - Preheat 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 distributed.
03 - In a large bowl, mash the bananas then add the granulated sugar, oil (or melted butter), eggs and vanilla; whisk until the mixture is uniform and slightly glossy.
04 - Add the dry mixture to the banana mixture and gently fold with a spatula until just combined; stop when no dry streaks remain to avoid a dense crumb.
05 - Spoon roughly 1 cup of the plain batter into a small bowl. Stir in the matcha powder and milk until the color is even and the powder is fully incorporated.
06 - Spoon half of the plain batter into the prepared pan, then dollop half of the matcha batter over it. Repeat with the remaining plain batter and finish with the remaining matcha batter.
07 - Run a butter knife or skewer through the batters in gentle S-shaped motions to produce a marbled effect; avoid overworking the batters.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
09 - Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to ensure clean cuts.
