This iced matcha is giving banana bread in a glass – but make it aesthetic. We’re layering it up with a homemade banana bread syrup (think cinnamon, vanilla, maple vibes), creamy plant milk, earthy whisked matcha, and topping it all off with the fluffiest banana cream made from coconut cream and mashed banana.
It’s refreshing, cosy, and a little fancy without the fuss. Perfect for slow mornings or an afternoon pick-me-up that feels like a treat – minus the caffeine crash or refined sugar. If you love matcha and you’re obsessed with banana anything (hi, same), this Banana Bread Matcha Latte is for you!
Ingredients you will need
- 1 large overripe banana
- Maple syrup
- Cinnamon
- Plant-based barista milk
- Coconut cream
- Ceremonial grade matcha powder
- Vanilla extract
- Water
- Pink himalayan salt
Can I use any plant milk?
Yes! I love it with soy or almond milk for extra creaminess, but oat or coconut milk work too. Use whatever you have on hand – just make sure it’s barista grade for the ultimate at-home-cafe-style delicious treat!
What if I don’t have coconut cream for the banana topping?
No stress – you can swap it with thick canned coconut milk (just scoop the creamy top), or even a spoonful of plain plant-based yogurt for a tangy twist. It won’t be as fluffy, but still delicious.
Can I make the banana bread syrup ahead of time?
Absolutely. It keeps in the fridge for up to 5 days in a sealed jar. Just give it a shake or stir before using because the banana and maple can settle.
Can I serve this warm instead of iced?
You totally can. Just gently heat the milk and syrup together (don’t boil!), whisk in your matcha, and dollop that banana cream right on top. Cosy and so comforting.
Step by step instructions on how to make the banana bread syrup
- Add mashed banana, maple syrup, cinnamon, and a splash of water to a small saucepan.
- Warm gently over low heat, stirring frequently, for 2–3 minutes. The mixture will loosen up and become glossy – like a banana caramel.
- Remove from heat and stir in the vanilla and a pinch of salt – trust me on this on, it helps enhance the flavours!
- If you want it ultra-smooth, blend it for a few seconds with a stick immersion blender or pass it through a fine sieve.
- Let cool slightly before layering into your matcha. Store any leftovers in a sealed jar in the fridge for up to 5 days.
Step by step instructions on how to make the banana cream
- In a small bowl, mash the banana until smooth. Alternatively, blend it with a stick immersion blender for a very smooth base.
- Add the thick coconut cream and stir or whisk until light, fluffy, and combined. You can keep it slightly rustic or use a hand whisk or milk frother to make it extra airy. Note – you will need to use the thick part of the canned coconut cream after refrigerating it for several hours or overnight.
- Dollop or drizzle on top of your layered matcha and enjoy!
Do I have to use a ripe banana in this recipe?
Great question – and yes, for the best flavour and texture, you’ll definitely want to use a ripe banana.
Here’s why:
- Sweetness: A ripe banana adds natural sweetness so you don’t need much (or any) added maple syrup.
- Texture: It blends more smoothly into the coconut cream without lumps.
- Flavour: That banana bread, dessert-y vibe comes from the caramelised notes in a ripe banana – underripe ones just taste starchy and flat.
Tip: A banana with brown spots or fully yellow with a bit of softness is perfect. If your banana isn’t quite there yet, you can quickly ripen it by popping it in a paper bag with an apple or gently roasting it in the oven at 160°C (320°F) for 10–15 mins (skin on!).
More recipes you might like
Copycat Erewhon Matcha Smoothie
Tiramisu Baked Oats
Easy Grain-Free Chocolate Granola
Raw Vegan Mars Bars
Lemon, Ginger and Turmeric Immune Boosting Shots
Banana Bread Matcha Latte
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This Banana Bread Matcha Latte is a cosy-meets-refreshing moment – layered with banana bread syrup, creamy plant milk, earthy matcha, and a cloud of coconut banana cream on top. It’s sweet, spiced, and tastes like sipping dessert (but make it good for you).
Ingredients
1 tsp Ceremonial Grade Matcha Powder
3 tbsp Hot Water, to whisk matcha in
1/3 cup Barista Grade Soy Milk
Ice Cubes (if making an iced matcha latte)
- Banana Cream
1/4 cup Chilled Thick Coconut Cream
1/2 Large Ripe Banana
- Banana Bread Syrup
1 tbsp Maple Syrup
1/2 tsp Cinnamon Powder
1/2 Large Ripe Banana
1/2 tsp Vanilla Extract
Splash of Water, to thin and cook mixture in
Pinch of Pink Himalayan Salt
Directions
- Make the Banana Bread Syrup (Stovetop)
- In a small saucepan, add mashed banana, maple syrup, cinnamon, and 1 tbsp water. Warm over low heat, stirring for 2–3 minutes, until it turns glossy and spreadable.
- Remove from heat and stir in vanilla and a pinch of salt. Let it cool slightly before layering. Thin with more water if needed.
- Make the Coconut Banana Cream
- In a separate bowl, mash or blend the banana until smooth. Add chilled thickened coconut cream and whisk until fluffy and well combined. Set aside.
- Whisk the Matcha
- Sift matcha powder into a small bowl or cup. Add hot (not boiling) water and whisk vigorously using a bamboo whisk, electric frother, or small whisk until frothy and smooth.
- Assemble your Latte
- Add banana bread syrup to the bottom of a tall glass.
- Fill the glass with ice, then pour over your plant milk slowly to create the second layer.
- Gently pour in the matcha over the back of a spoon to keep it floating on top.
- Finish with a generous spoonful or drizzle of banana coconut cream. Optional but delicious – add a dusting of cinnamon on top.
