Banana Bread Matcha Latte
Banana Bread Matcha Latte
Ingredients
For the Banana Bread Syrup
- 3 overripe bananas, peeled and chopped into large pieces
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup water
For the Matcha Latte
- 4 cups ice cubes
- 2 cups plant-based milk, such as oat milk
- 2 teaspoons matcha powder
- 1/2 cup hot water, not boiling
Instructions
- 1
Place the peeled and chopped overripe bananas into a small saucepan. Mash the bananas thoroughly with a fork or potato masher until mostly smooth.
⏱️ 3 min
- 2
Add the packed brown sugar and cinnamon to the mashed bananas in the saucepan. Pour in the water.
⏱️ 2 min
- 3
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and continue to simmer, stirring frequently, for 15-20 minutes, or until the mixture thickens into a dark brown, syrupy consistency. Be careful not to burn it.
⏱️ 20 min
- 4
Remove the banana bread syrup from the heat and carefully pour it into a clean glass jar. Allow it to cool completely to room temperature. This will take approximately 15 minutes.
⏱️ 15 min
- 5
To prepare the matcha, whisk the matcha powder with the hot (not boiling) water in a small bowl until smooth and frothy. You can use a bamboo whisk (chasen) or a small kitchen whisk.
⏱️ 2 min
- 6
Fill four serving cups with ice cubes.
⏱️ 1 min
- 7
Pour approximately 2-3 tablespoons of the cooled banana bread syrup into the bottom of each cup, allowing it to coat the ice and the sides of the glass.
⏱️ 2 min
- 8
Carefully pour 1/2 cup of plant-based milk into each cup over the syrup layer, creating a distinct middle layer.
⏱️ 2 min
- 9
Gently pour the prepared matcha over the milk layer in each cup to create the final green layer. Serve immediately with a straw and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Matcha Latte
Ingredients
For the Banana Bread Syrup
- 3 overripe bananas, peeled and chopped into large pieces
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup water
For the Matcha Latte
- 4 cups ice cubes
- 2 cups plant-based milk, such as oat milk
- 2 teaspoons matcha powder
- 1/2 cup hot water, not boiling
Instructions
- 1
Place the peeled and chopped overripe bananas into a small saucepan. Mash the bananas thoroughly with a fork or potato masher until mostly smooth.
⏱️ 3 min - 2
Add the packed brown sugar and cinnamon to the mashed bananas in the saucepan. Pour in the water.
⏱️ 2 min - 3
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and continue to simmer, stirring frequently, for 15-20 minutes, or until the mixture thickens into a dark brown, syrupy consistency. Be careful not to burn it.
⏱️ 20 min - 4
Remove the banana bread syrup from the heat and carefully pour it into a clean glass jar. Allow it to cool completely to room temperature. This will take approximately 15 minutes.
⏱️ 15 min - 5
To prepare the matcha, whisk the matcha powder with the hot (not boiling) water in a small bowl until smooth and frothy. You can use a bamboo whisk (chasen) or a small kitchen whisk.
⏱️ 2 min - 6
Fill four serving cups with ice cubes.
⏱️ 1 min - 7
Pour approximately 2-3 tablespoons of the cooled banana bread syrup into the bottom of each cup, allowing it to coat the ice and the sides of the glass.
⏱️ 2 min - 8
Carefully pour 1/2 cup of plant-based milk into each cup over the syrup layer, creating a distinct middle layer.
⏱️ 2 min - 9
Gently pour the prepared matcha over the milk layer in each cup to create the final green layer. Serve immediately with a straw and enjoy!
⏱️ 3 min